On Monday night, I decided to cook up a casserole using Brown’s Gourmet Sausages. It was time to use the pork and chorizo sausages that had been stored in the freezer since our last trip to the market; both myself and Mr MAC are big fans of chorizo so were thoroughly looking forward to trying these sausages!
Chorizo and tomato compliment each other perfectly so I decided to cook up a sausage and vegetable casserole.
Memoirs of an Amateur Cook’s Spicy Sausage Casserole
4 Brown’s Pork and Chorizo sausages
Red onion, diced
Two garlic cloves, crushed
Orange pepper, deseeded and diced
A large glug of red wine
Can of chopped tomatoes
A handful of fresh basil, torn
In a grill pan, brown the sausages. Once brown on all sides, put in a casserole dish and set aside.
Spray frylight into a frying pan and heat. Once hot, add onion and garlic. Cook for a few minutes until softened. Next, add the pepper. Cook for a few minutes before adding the smoked paprika to taste (I would suggest about a tbsp but this may be too spicy for some!).
Add glug of red wine and allow to cook out for a few minutes. Add the chopped tomatoes and basil and stir.
Spoon over the sausages in the casserole dish. Transfer the dish to a preheated oven (200 degrees) for approximately half an hour.
I served mine with mash and mange tout but next time, to improve the flavours in the dish, I would serve with sweet potato mash as it goes so well with chorizo. Jamie Oliver has a fantastic sweet potato mash recipe using mango chutney and coriander which can be found here and I think would go really well with this dish.
The sausages were really tender and full of flavour. The chorizo flavour was not to overpowering and the smoky tomato sauce complimented it beautifully!