AM Smoky Sausage Casserole

A delicious recipe, a bit like home made baked beans and sausage but with a hint of smokiness from the smoked Paprika


3 tbsp Vegetable Oil
12 Quality Pork Sausage (Albert’s Originals)
Half a finely diced onion
3 cloves of garlic finely chopped
1 tablespoon of onion powder
1 tablespoon of garlic salt
1 and a half teaspoons of smoked paprika
salt and pepper
2 tins of cannellini beans, drained
700ml of tomato Passata
250ml of chicken stock
3 tablespoons of light brown sugar
1 tablespoon of tomato puree
3 tablespoons of white wine vinegar
quarter bunch of chopped flat leaf parsley
2 tablespoons of unsalted butter.

Cooking Instructions

  1. Pre heat the over to 130 degrees Celsius
  2. Heat the oil, on a medium heat, in a large cast iron, oven proof pot. Brown off the sausage and then place to one side.
  3. Add the onion, garlic, onion powder, garlic salt, smoked paprika, season with salt and pepper, and cook, stirring until the onion starts to turn translucent and the spices become fragrant. 3 to 5 minutes.
  4. Put the sausage back into the pot with the onion, herbs and spices and add the cannellini beans, passata and chicken stock. simmer for 10 mins.
  5. Now stir in the brown sugar, tomato purée and vinegar and bring back to simmer.
  6. Cover, transfer to the oven, and cook for 1 hour.
  7. To finish place the pot on a low heat and stir in the parsley and butter. Serve or keep warm in a low oven until ready to serve.
  1. Great served with toasted ciabatta
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