Sausage Casserole

Following the success of the shepherd pie and purely for a form of entertainment whilst the OH has been working overtime, I have had the kitchen to myself. Bliss.

Yesterday evenings offerings where a lovely sausage casserole. Perfect, easy to make fodder, for colder winter evenings.

So for this one you will need good quality Cumberland sausages about three per person, onion, garlic, mushrooms, bell pepper, chilli’s, 2 tins of good quality chopped tomatoes, a tin of cannellini beans, a tin of pinto beans and warm crusty bread to serve with.

First off roughly chop the onions and fry in a large stock pot with a little oil, then add the finely chopped garlic and sausages. Preheat your oven to 200 degrees, then fry for 10 minutes turning the sausages to brown the sausages evenly. Next add roughly chopped bell pepper and mushrooms and a finely chopped chilli or two to your taste. Fry for a further 5 minutes then add the tinned tomatoes, cannellini beans and pinto beans. Stir well to coat all of the ingredients in tomato then simmer for a further 5 minutes before turning the mixture out into a large oven proof dish. Then add to the oven and bake for a further 45 minutes to one hour stirring periodically.

The longer you leave this dish, the more vibrant the flavours become, but be warned it smells fantastic and leaving it that bit longer is easier said than done. Finally serve with warm crusty bread, we used shop bought part baked rolls which did the trick well.

Another easy winter warmer for you to try.