This sausage casserole is THE perfect warming meal for the cooler autumn months. I’ve added chickpeas to increase the fibre content, and carrots and parsnips for additional goodness. You can make this in a large batch, and save for the really busy days!
6 British free-range pork sausages
1 white onion, sliced
1 clove of garlic, crushed
200g chopped tomatoes (1/2 tin)
400g tinned chickpeas, drained and rinsed
300g chopped carrots and parsnips
300ml chicken stock pot
1/4 tsp. chilli powder
1/2 tsp. ground coriander
1/2 tsp. ground cumin
Pinch of salt
Glug of red wine
Sprig of rosemary
Place the sausages on a baking tray lined with foil, and place under the grill on a medium heat for 15 minutes. Turn frequently as each side of the sausage turn golden-brown. I usually prick the sausages with a knife mid-way, to ensure that all the fat escapes from the sausages. Set aside on a plate.
Grab a large pan and heat a glug of olive oil, on a medium-high heat setting. Then add the onions and fry for about 7 minutes, stirring often, until translucent and slightly browned. Add the garlic, lower the heat again and cook for 2-3 minutes.
Add the chopped tomatoes, chickpeas, carrots, parsnips, ground coriander, chilli powder, ground cumin and chicken stockpot. Also add the red wine and cooked sausages. Stir well, and bring everything together to a gentle simmer. Cook for 20 minutes until the sauce has reduced slightly and thickened.
Season well with salt and pepper, and place into a serving dish. Serve with fresh rosemary.