Hairy Bikers Sausage casserole

Hairy Bikers Sausage casserole

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 6


Sausage and ale casserole with mash

Hairy Bikers recipes
From Hairy Bikers’ Meals on Wheels

Ingredients

  • Sunflower oil: 1–2 tbsp
  • Good-quality pork sausages: 12
  • Rindless streaky bacon (cut into 2.5cm/1in lengths): 6 rashers
  • Onions (thinly sliced): 2
  • Garlic cloves (crushed): 2
  • Hot chilli powder or smoked paprika: ½–1 tsp
  • Chopped tomatoes (from a 400g tin): 1 tin
  • Chicken stock (300ml/10fl oz)
  • Tomato purée: 2 tbsp
  • Worcestershire sauce: 1 tbsp
  • Dark muscovado sugar: 1 tbsp
  • Dried mixed herbs: 1 tsp
  • Bay leaves: 2
  • Fresh thyme sprigs: 3–4
  • Red or white wine (optional, 100ml/3½fl oz)
  • Butter beans or mixed beans (drained and rinsed, from a 400g tin): 1 tin
  • Salt and freshly ground black pepper
  • Rice or rustic bread slices (to serve)

Method

  1. Heat 1 tablespoon of sunflower oil in a large non-stick frying pan. Gently fry the sausages for about 10 minutes, turning them occasionally until they’re nicely browned all over. Transfer the sausages to a large saucepan or flameproof casserole dish and set them aside.
  2. In the same frying pan, fry the bacon until it starts to brown and becomes crisp. Add the bacon to the dish with the sausages.
  3. Add the thinly sliced onions to the frying pan. Fry them over medium heat for 5 minutes, stirring often. If needed, add a little more oil. Add the crushed garlic and cook for 2–3 minutes until the onions turn pale golden brown, stirring frequently.
  4. Sprinkle the chilli powder or smoked paprika over the onion mixture and cook together for a few seconds longer.
  5. Stir in the chopped tomatoes, chicken stock, tomato purée, Worcestershire sauce, brown sugar, and dried mixed herbs. If using wine, pour in the red or white wine; otherwise, use water. Bring the mixture to a simmer.
  6. Carefully tip the tomato mixture into the pan with the sausages and bacon. Return to a simmer. Reduce the heat, cover the pan loosely with a lid, and let it simmer gently for 20 minutes, stirring occasionally.
  7. Finally, stir in the drained and rinsed butter beans or mixed beans. Continue to cook for another 10 minutes, stirring occasionally, until the sauce thickens.
  8. Season to taste with salt and freshly ground black pepper. Serve with rice or slices of rustic bread.

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