Monday, 26 October 2015
Oops and that Sausage and Bean Casserole recipe I promised
Serves 4 (or 2 people twice - it's a great one to pull out of the freezer and reheat :-) .... )
8 good quality eating sausages - we used Spicy Pork and Chorizo ones
1 cooking chorizo chopped into chunks / slices / cubes whichever you'd prefer
1 large Onion Finely Chopped
3/4 sticks of celery finely Diced
1 large carrot finely chopped
2/3 large Garlic cloves minced (use less if you're a vampire)
1 400g can of Butter Beans
1 400g can of Mixed Beans in Spicy Tomato Sauce
1 400g can of Cherry tomatoes
1 200g carton of Passata (Ours had extra Garlic and Chilli in it)
1 1/2 Tblsp of Worcestershire Sauce
1 Vegetable Stock Pot
2 Bay Leaves
1 handful of Curly Parsley
4 Sprigs of Thyme
2 tsp of sugar (optional but it does help if the tomatoes make it taste a little bitter)
Brown the Sausages and Chorizo in an ovenproof pan (cast iron one is ideal) and set to one side
Sweat down the Onions Carrot and Celery in the oil released from the chorizo (add a little more oil if needed) but try not to brown them, add the Garlic after about 3-4 minutes for the last 30 seconds
Put all the sausage and chorizo back in the pan, add the beans, tomato herbs stockpot and the Worcestershire sauce and bring to a simmer, then keep tasting and stirring as you season with Salt, Pepper, more Worcestershire Sauce and the Sugar. Remember you can add more but it's difficult to change if you over-do it.
Once you're happy with the seasoning, pop a lid on the pan and pop it in the oven for an hour on a low heat (140 / gas Mark 4) then serve with crusty Tiger Bread and a nice salted butter.
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