Sausage Casserole by Adam Handling

Serves

6

Prep Time

4 hours

Cooking Time

5 hours

Ingredients

• 9 sausages (any good sausages – can be more than 1 type e.g. chorizo, Italian)
• extra virgin olive oil
• 1 white onion, sliced
• 1 red chilli, finely chopped
• 7 garlic cloves, peeled and smashed
• 1 bunch picked thyme
• 5 fresh tomatoes, peeled
• 2 tins chopped tomatoes
• 500ml chicken stock
• 2 tins mixed beans
• 1 tablespoon smoked paprika
• 1 pinch table salt
• 1 pinch black pepper

To finish

• 50ml soy sauce
• 50ml rice wine vinegar
• 1tbsp caster sugar
• 1 bunch fresh parsley

Method

• Preheat the oven to 250°C and roast the sausages for 5 minutes.
• Pan fry the onions, garlic, chilli and thyme in olive oil, until golden.
• Add rock salt to release the moisture from the onions.
• Add the tomatoes and chicken stock and bring to the boil. Once boiled, add the roasted sausages and mixed beans.
• Season with paprika, salt and black pepper.
• Transfer the mixture to the slow cooker and let it sit on medium heat for approximately 4-5 hours or until it thickens.
• In a separate bowl, mix the soy sauce with the vinegar and sugar.
• Take the casserole off the heat and add the soy sauce mixture, to give the casserole a sweet and sour flavouring.
• Finish with chopped fresh parsley.
• Pour everything into a casserole dish.
• Cover the mix with thinly sliced potatoes, before putting it into the oven at 160°C for 1hr.
• Remove the lid and cook for a further 45 minutes.
• Serve and enjoy!