One-Pot Sausage Casserole
- Replies 0
A soul-soothing, savory dish with garlic breadcrumbs.
Ingredients:
3 tbsp olive oil, plus an extra drizzle (optional)
8 large pork sausages
1 onion, finely sliced
sprinkle of golden caster sugar
1 tbsp red wine vinegar
1 tbsp tomato purée
½ tsp smoked paprika
400g can chopped tomatoes
100ml red wine
2 bay leaves
400g can butter beans, drained but not rinsed
Method:
1. Preheat your oven to 220°C (200°C fan-assisted, Gas Mark 7). In a large, ovenproof casserole dish, warm 1 tablespoon of olive oil over medium heat. Brown the sausages on all sides for approximately 5-8 minutes, then set aside on a plate.
3. In the same dish, sauté the onions until they start to caramelize, around 5-8 minutes. If the onions begin to stick, add a drizzle of olive oil. Sprinkle the onions with sugar and let it dissolve for about a minute. Then mix in the red wine vinegar, tomato purée, and smoked paprika to create a fragrant paste.
5. Incorporate the chopped tomatoes into the dish. Swirl the red wine in the empty tomato can before pouring it into the casserole. Stir in the bay leaves and butter beans, then nestle the sausages back into the dish, partially submerged in the sauce.
7. Allow the concoction to reach a gentle simmer before transferring it to the oven to bake for 20 minutes. While the casserole cooks, prepare the topping by combining breadcrumbs, grated garlic, and chopped parsley. Season with salt and pepper and moisten with 1 tablespoon of olive oil.
9. After 20 minutes, scatter the breadcrumb mixture over the casserole. Drizzle with a bit more olive oil for extra richness and return to the oven. Bake for an additional 10 minutes or until the breadcrumb topping is golden and crisp. Let the casserole rest for a few minutes before serving directly from the pot.
This recipe was sourced from BBC Good Food. What’s YOUR favorite casserole dish? Share it with us in the comments below or post your own thread!
Ingredients:
3 tbsp olive oil, plus an extra drizzle (optional)
8 large pork sausages
1 onion, finely sliced
sprinkle of golden caster sugar
1 tbsp red wine vinegar
1 tbsp tomato purée
½ tsp smoked paprika
400g can chopped tomatoes
100ml red wine
2 bay leaves
400g can butter beans, drained but not rinsed
Method:
1. Preheat your oven to 220°C (200°C fan-assisted, Gas Mark 7). In a large, ovenproof casserole dish, warm 1 tablespoon of olive oil over medium heat. Brown the sausages on all sides for approximately 5-8 minutes, then set aside on a plate.
3. In the same dish, sauté the onions until they start to caramelize, around 5-8 minutes. If the onions begin to stick, add a drizzle of olive oil. Sprinkle the onions with sugar and let it dissolve for about a minute. Then mix in the red wine vinegar, tomato purée, and smoked paprika to create a fragrant paste.
5. Incorporate the chopped tomatoes into the dish. Swirl the red wine in the empty tomato can before pouring it into the casserole. Stir in the bay leaves and butter beans, then nestle the sausages back into the dish, partially submerged in the sauce.
7. Allow the concoction to reach a gentle simmer before transferring it to the oven to bake for 20 minutes. While the casserole cooks, prepare the topping by combining breadcrumbs, grated garlic, and chopped parsley. Season with salt and pepper and moisten with 1 tablespoon of olive oil.
9. After 20 minutes, scatter the breadcrumb mixture over the casserole. Drizzle with a bit more olive oil for extra richness and return to the oven. Bake for an additional 10 minutes or until the breadcrumb topping is golden and crisp. Let the casserole rest for a few minutes before serving directly from the pot.
Yummy in our tummy! Image source: BBC Good Food
This recipe was sourced from BBC Good Food. What’s YOUR favorite casserole dish? Share it with us in the comments below or post your own thread!
