Sausage and Chorizo Casserole
This rich Sausage and Chorizo Casserole is quick, easy and absolutely delicious. The perfect budget midweek family dinner for miserable rainy days.
Servings 4 Servings
Calories 593kcal
Ingredients
- 8 Pork Sausages Browned and set to one side
- 225 g Chorizo Sliced
- 1 Red Onion Finely Diced
- 1 Teaspoon Garlic Puree or 2 cloves crushed garlic
- 200 ml Red Wine
- 3 Red Peppers Seeds removed and cut into thick slices
- 400 g Chopped Tomatoes
- 500 ml Chicken Stock
- 2 Tablespoons Paprika
- 1 Teaspoon Thyme
- ½ Teaspoon Cumin
- Pinch Salt and pepper
Instructions
- Heat a large flameproof dish over medium heat.
- Add the chorizo and fry for 5 minutes, stirring often until it’s released lots of oil.
- Add the onions and fry for a further 5 minutes, stirring often until they are softening.
- Stir in the garlic and fry for around 3 minutes.
- Pour in the red wine and stir well.
- Bring to a simmer and reduce the heat slightly.
- Simmer for 3 minutes, stirring often, scraping the bottom of the pan to make sure nothing sticks.
- Add the browned sausages and red pepper.
- Add the tomatoes, stock, paprika, thyme, cumin, salt, and pepper and stir it together well.
- Bring to a simmer and cook for 20 minutes, stirring occasionally.
- If, after 20 minutes, your sauce is still very watery, simmer for 5-10 minutes longer.
- Serve straight from the pan.
Notes
- I brown my sausages in the oven while I’m chopping and frying the chorizo and onion to save time, but you can fry them in the same flameproof dish and then set them to one side until needed.
- See the post above for more tips and advice.