Sam Canning’s Sausage Casserole
20 mins prep time
3 hours cooking
This winter I discovered an old favourite. I love it so much that I need to share it with you. It’s an adaptation of my cassoulet recipe, as I found that my favourite part of the cassoulet was always the sausages. If you want an even more decadent sausage casserole, you can add some pancetta or pork belly cubes at the start. Serve this casserole with creamy mashed potatoes and steamed green beans. Healthy and totally yum!
8 Sausages of your choice (English pork or Toulouse)
Two brown onions
5 cloves of garlic
1 cup white wine
500ml chicken stock
2 tins of chopped tomatoes
2 Tbsp Worcestershire sauce
1 tin of cannellini (or mixed) beans
4 bay leaves
In an oven and stove-top safe casserole dish, brown the sausages on the stove-top until then remove from dish.
Add finely chopped onions t the pan and cook until transparent.
Add garlic, and then wine to deglaze dish (simmer the wine, scraping the onion from the base of the casserole dish)
Add stock, tomatoes, Worcestershire sauce
Chop sausages into large chunks then add to the dish
Add bay leaves, place lid on the dish and put it in the oven
Bake for two hours on 140c, then remove from oven, add beans and stir through.
At this point, decide if you would like the casserole’s sauce to be thicker or thinner and if necessary, add a little water.
Place lid back on the dish and bake for another 1 hour on 140c