Sausage Casserole

Super comforting and seriously flavoursome: this sausage casserole is a total treat

Ingredients

-1 people+

Metric

Method

1. 1

   Heat a splash of olive oil in a casserole pan over a medium heat. As soon as the oil is hot, add the red onion, garlic and carrots to the pan along with 0.5 teaspoon of salt and a pinch of pepper. Fry for 10–12 minutes, until the onion begins to caramelise.

   
2. 2

   Add the red pepper to the pan along with the smoked paprika and cayenne pepper. Fry for 3 minutes.

   
3. 3

   Turn the heat up to high and add the red wine. Simmer for 3 minutes.

   
4. 4

   Add the cannellini beans, tinned tomatoes and orange marmalade. Give everything a good stir to make sure the marmalade is distributed evenly into the sauce, then simmer on a low heat for 25–30 minutes, until the sauce thickens slightly and the bitterness in the tinned tomatoes and red wine is cooked out.

   
5. 5

   Add the potatoes to a saucepan of boiling water and cook for 15–20 minutes or until completely soft, then drain and transfer back to the saucepan. Add the vegan margarine, plant-based milk and a pinch of salt, then mash until smooth.

   
6. 6

   Add a splash of olive oil to a separate pan over a medium heat. As soon as the oil is hot, fry the sausages for 10–15 minutes or until brown on both sides. Then slice the sausages in half.

   
7. 7

   Cook the green beans in salted boiling water for 6–7 minutes or until tender.

   
8. 8

   Finally, add the thyme leaves to the casserole, stir, and cook for 1–2 minutes. 

   
9. 9

   When you’re ready to plate up, divide the mashed potatoes, casserole and green beans on each plate, then sprinkle over the fresh parsley. Divine!