We eat the Hairy Bikers’ Great Sausage Casserole a LOT. But now I look back at the recipe, I realise mine has morphed away from their original version.
This time, I made my version of the sausage casserole, but added a layer of breadcrumbs, after eating the most DELICIOUS cassoulet at my mum’s. I’m not sure what made hers so delicious, but after trawling the cookery books I discovered a recipe (I think it was Jamie Oliver) where it suggested grating garlic and sage into the breadcrumbs to add flavour. I didn’t have any fresh sage, but I did use garlic, and very yummy it was too.
My version is also super frugal, as I chop up the sausages and use plenty of beans to make a 6 pack of sausages go further.
Here’s the full recipe: part Hairy Bikers, part Jamie Oliver, part me 🙂
splash olive oil
6 sausages cut up into bitesize pieces
2 chopped onions (I now use frozen pre-chopped onions – life saver!)
4 cloves crushed garlic
1 glass white wine
1 tablespoon tomato paste
1 tablespoon muscovado sugar
1 tablespoon paprika
1 teaspoon sage
1 teaspoon oregano
1 teaspoon thyme
2 bay leaves
300ml chicken stock
1 tin chickpeas
1 tin butterbeans
1 tin cannellini beans
1 tin tomatoes
salt and pepper
2 handfuls breadcrumbs mixed with olive oil and 2 cloves crushed garlic
1. Brown the chopped sausages in the olive oil for 5 minutes, then add the onions and garlic.
2. Cook the sausages, onions and garlic for around 10 minutes then add all of the other ingredients except for the breadcrumbs.
3. Simmer for two hours then allow to cool slightly.
4. Add the breadcrumbs and then bake at 180 degrees for 30 minutes, until the breadcrumbs are golden and the stew is bubbling underneath.