Pepper’s Sausage Casserole Recipe!

Since the weather has been horrible and cold, especially to people like the hubby and I; pedestrians with no heating, nice warm meals are a must to keep up moral!

Today it’s my sausage casserole made with delicious, fat, Bratwurst sausages.

Any sausage you like is fine but use big ones, or use a couple more than in my recipe.

Sausage cassorole CU

You can place it in a cast iron pot as I have or in a metal pot.
With the cast iron pot you can decide whether to cook your meal in a low oven or on the hob.

Sausage cassorole

Pepper’s Sausage Casserole
Serves 2

Ingredients

1 tablespoon vegetable oil
1/4 teaspoon mustard powder
1 sprig rosemary, leaves chopped up finely
1/4 teaspoon coarse ground black pepper
3 Bratwurst sausages cut into bite sized pieces
400g tin of whole plum tomatoes
Small bunch of fresh basil
1 small red onion, diced finely
1 tablespoon tomato purée
400g tin of red kidney beans in water
4 tablespoons Orzo pasta
Beef stock to cover

Method

Blend the fresh basil and tin of plum tomatoes and juice until thick and smooth. Set aside.

Rinse and drain the can of red kidney beans and set aside.

Heat the oil over high until shimmering then add in the sausages.
 
Add in the mustard powder, pepper and rosemary and brown the sausages.

Remove the sausages and set aside.

Add in the onion, cooking until fragrant.

Add in the tomato purée and fry with the onion for a few minutes, until combined and moist.

Add in the kidney beans and scrape up the brown flavourful bits around the pan.

Add the sausages back to the pan along with any juice and pour in the tomato and basil.

Stir to combine and add in enough beef stock to make a very loose sauce.

Bring to the boil then turn down to a very low heat and cook with the lid on for about 40 minutes, until the sauce is still a little runny.

Lastly, measure in the Orzo pasta, adding more beef stock if needed place the lid on and cook for a further 8 minutes.

Serve and enjoy!

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