Bonfire Night is a great excuse to cook up a tasty one pot meal. Whether it’s a hot and spicy chilli or a warming casserole we like something served in bowls so we can eat as we enjoy the warmth of the bonfire and wait for the fireworks to begin.
And, as this week is British Sausage Week, we want to share our favourite sausage casserole recipe with you. Packed with lots of vegetables, this is a meal in itself, but you could always try adding kidney beans to the dish for the last 10 minutes of cooking. This casserole is also delicious served with buttery jacket potatoes and lots of cheese.
2 tbsp rapeseed oil
1 red onion, peeled and finely sliced
2 cloves of garlic, crushed
2-3 beetroot, peeled and quartered
2 large carrots, peeled and sliced
2 tins of tomatoes
1 tbsp tomato puree
1 tsp dried mixed herbs
1/2 tsp chilli powder (optional)
Half a bunch of cavolo nero, roughly chopped
1 tin of kidney beans, rinsed and drained (optional)
1) Preheat your oven to 180C (Gas Mark 4).
2) Heat an ovenproof casserole dish over a medium heat and add one tbsp of the rapeseed oil.
3) Add the sliced onion and cook until soft, around 5-10 minutes, then add the garlic.
4) Stir in the beetroot and carrots and allow to cook for a couple of minutes.
5) Add the tinned tomatoes, tomato puree, mixed herbs and chilli powder (if using).
6) Turn up the heat and bring everything to a boil.
7) In the meantime, heat a frying pan over a medium to high heat and add the remaining rapeseed oil. Add the sausages and cook for a minute on each side. You don’t need to cook the sausages through, but you do want to brown them on all sides.
8) Drain the cooking oil from the sausages by placing them on kitchen towel then add to the casserole, ensuring that each one is submerged in the tomato sauce.
9) Place a lid on top of the casserole and transfer to the oven to cook for around an hour.
10) Remove the dish from the oven and add the chopped cavolo nero and, if using, the kidney beans. You might need to add some liquid at this point. If so add a little boiling water or vegetable stock if you have any to hand.
11) Return the casserole to the oven and cook for a further 10-15 minutes and until the cavolo nero has wilted into the sauce.
12) Serve immediately or turn the oven down to around 140C (Gas Mark 1) to keep the casserole warm until you are ready to eat.