Sausage Casserole Like No Other
This is not with gravy and onions you might have had as a kid. This is more like a French Cassoulet and its fun cool and easy to make.
Glug of Cooking Oil
2 Medium Onions
1 Green Pepper
1 Red Pepper
1 Yellow Pepper
2 Sticks Celery
6 Garlic Cloves or about a table spoon of minced Garlick. You need to over do the Garlic so don’t be a wuss, bang loads in.
2 tsp Paprika
2 tsp cumin seeds
Coarse Black Pepper 1 tsp
Some thyme, basil and oregano (dried is fine) just chuck it in
2 Tins of Tomatoes
1 can of Cannelloni Beans or 1 Tin of Baked Beans including the bean blood
1 Tin of Mixed Beans
1 Carton of Passata (dont use if you use Baked Beans
2 OXO beef cubes
If you have it, 1 heaped tsp Weber Chicago Steak Seasoning will really bring out the umami flavour
About 12 sausages, maybe a few more. Lincolnshire will be good. Cumberland will be too herby and don’t use Walls or bog standard breakfast bangers.
To make this beauty:
Finely chop all the veg and fry in some oil for about 5 mins on medium to high heat.
Cut the sausages up into about 1″ chunks and throw them into the pan and fry till they take on a bit of colour, maybe 5 to 8 mins. Keep stirring.
Add the garlic and a tsp of coarse ground black pepper and continue to fry for about 2 mins.
Throw in everything else. Bring to boil then simmer for about 30 mins.
Only add salt after tasting near the end.
If you need to thicken then add
Serve with creamy mash.