Sausage Casserole

Andalusian Stew
Sausage and Bean Stew
FG 4 | CC 12.5 | GC 0

 

Sausage Casserole


Credit: Recipe from Aldi using Highland Games range of Scottish Slimmers products. 

Servings 6 people

Ingredients

  • 2 x 400g packs Highland Game range Scottish Slimmers chicken sausages
  • 150 g Smoked Bacon
  • 1 medium Red Onion
  • 2 cloves of Garlic
  • 350 g pack Cherry Tomatoes
  • 400 g tin Chopped Tomatoes with Herbs
  • 400 g tin Red Kidney Beans
  • 1 heaped tsp Paprika
  • 1 heaped tsp Sage
  • 30 ml Rapeseed Oil
  • 1 Chicken Stock Cube dissolved in 150ml water
  • 150 ml Red Wine
  • Salt and Pepper

Instructions

  1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
  2. In a large frying pan brown the sausages in the rapeseed oil and transfer to a large casserole dish.
  3. Peel, halve and finely chop the onion. Chop the bacon into small pieces then peel and mince the garlic.
  4. Fry the onion and bacon in the frying pan until golden. Add the stock, tinned tomatoes, paprika, sage, garlic and red wine.
  5. Drain the kidney beans and cut the tomatoes in half – add these to the pan.
  6. Season with some salt and pepper, bring to the boil and then pour over the sausages.
  7. Cover the casserole and cook for 40 minutes.

Recipe Notes

Credit: Recipe from Aldi using Highland Game range of Scottish Slimmers produce.