I decided to make (what turned out to be) a delicious sausage casserole — the likes of which I’m unlikely to be able recreate — but I thought I’d jot down the recipe for future reference.
- Sausages, pork, 8
- Celery, 3 ribs, chopped into 1cm pieces
- Carrots, 2 medium, scrubbed, quartered lengthways and cut into 1cm pieces
- Chestnut mushrooms, 6 large, cut into ⅛ pieces
- Onion, 1 large, diced
- Red bell pepper, 1 large, deseeded, chopped into 2cm pieces
- Garlic, 4 cloves, minced
- Ginger, 3cm, grated
- Chopped tomatoes, 400g tin
- Flat-leaf parsley, small handful, chopped
- Cumin, ½ tsp
- Smoked paprika, ½ tsp
- Vegetable stock, ½ pint
- Tomato purée, a good squirt
- Red wine, a glug (if there’s any knocking about)
- Worcestershire sauce, a glug
- Thyme, small bunch, tied into a bundle
- Olive oil
- Salt + pepper
- Take a large skillet, heat a glug of olive oil on a medium heat, brown the sausages then set aside on some kitchen paper.
- Take a heavy casserole pan (with a lid!), heat a glug of olive oil on a medium heat.
- Add the onion, garlic and ginger followed by salt + pepper and sweat until the onion becomes translucent.
- Add the carrot, celery and bell pepper, stir, and cook for ~10 mins until the veg have started to turn.
- Add the cumin and smoked paprika followed by a good squirt of tomato purée and stir well. Cook until the spices have gone somewhat tacky — keep stirring frequently so the spices don’t stick or burn.
- Add the chopped tomatoes, vegetable stock and Worcestershire sauce, followed by a glug of red wine if you have any knocking about.
- Finally add the mushrooms, sausages, bundle of thyme and stir well — I like to cut the sausages in half because it makes it easier to stir.
- Put the lid on the casserole pan and cook on a low heat for ~2 hours, stirring occasionally.
- Stir in the flat-leaf parsley before serving!