Smoky sausage casserole Chelsie Collins

Smoky sausage casserole

Smoky sausage casserole Chelsie Collins

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl
    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 1 onion, finely chopped

    Onion

    un-yun
    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 1 large celery stick, finely chopped
  • 2 peppers (any colour), cut into chunks

    Pepper

    pep-iz
    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • pack 6 pork sausage (about 400g/14oz)
  • 1 tsp sweet smoked paprika
  • ½ tsp ground cumin
  • ½ tsp chilli flakes
  • 2 x 400g cans chopped tomatoes
  • 400g can cannellini beans, drained

    Cannellini bean

    can-a-leen-ee been
    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 250g bag spinach ( or use the same quantity as frozen)

    Spinach

    spin-atch
    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 2 tbsp fresh breadcrumbs (or frozen with herbs)
  1. Put the oil in a large, heatproof casserole dish over a medium heat and add the onion, cooking for 5 mins until starting to soften. Tip in the garlic, celery and peppers, and give everything a good stir. Cook for 5 mins more.
  2. Turn the heat to high and add the sausages. Cook for a few mins until browned all over, then reduce the heat to medium, sprinkle in the spices and season well. Pour over the tomatoes and bring to a simmer. Cover and continue simmering gently for 40 mins, stirring every now and then.
  3. Heat the grill to high and uncover the casserole. Add the beans and spinach, and stir to warm through. Scatter over the breadcrumbs and grill for 2-3 mins until golden and crisp. http://fotoclubby.com