Sausage Casserole

Simple filling dish, rammed with flavour and of course all with a gentle chilli heat.












Sausage Casserole
Ingredients
1 Tbsp oil
6 good quality Pork Sausages
4 Rashers of streaky bacon (1 inch pieces)
1 Onion (finely sliced)
Clove of garlic
1/2 Tsp of Hot Chili Powder or @JoolsCyprien's Firepowder if you are lucky enough to have some.
400g can of chopped tomatoes
300ml chicken or vegetable stock
2 Tbsp Tomato puree
1 Tbsp Henderson's Relish (or Worcestershire sauce)
1 Tbsp dark sugar
Lots of Fresh Rosemary/Thyme (to taste)
100ml Red Wine
400g Can of Kidney beans
Salt and Pepper to season.

Fry the sausages in the oil until browned all over, remove from frying pan and place in a large saucepan

Fry bacon in the frying pan until crispy, remove from frying pan and place in the saucepan

Fry the onion in the frying pan until soft, add the garlic and fry until golden.
Add the chili powder and fry for a bit longer.

Add the tomatoes, puree, stock, Hendersons, sugar, wine and herbage into the frying pan. Bring to a simmer

Transfer into the saucepan and simmer for 20 minutes.

Add the kidney beans and simmer for a further 10 minutes. Season to taste

Serve on its own or with crusty bread, jackets, mash, rice, wedges. Its up to you.

Enjoy