This is a lovely, easy recipe for a sausage casserole that is pretty much a meal in one dish. Smoked venison sausages are delicious here. This is a great recipe to feed the crowds.
Featured in: Finding a Closer Connection with our Food
Ingredients
- •6-8 smoked venison sausages
- •15 ml (1 tablespoon) extra-virgin olive oil
- •2 cloves garlic
- •400 grams (about 2 cups) best-quality canned tomatoes, chopped
- •400 grams (about 2 cups) canned butter beans, rinsed and drained
- •1 small glass (½ cup) red wine
- •500 ml (2 cups) chicken stock
- •Sea salt and black pepper
- •Pinch caster (superfine) sugar
- •2 bay leaves
- •2 sprigs fresh rosemary
Preparation
Start by pan-frying or barbequing the sausages to brown the skins. Set aside.
Separately, take a large, lidded metal pan and add the oil and garlic. Cook over a gently heat until the garlic smells fragrant.
Add the remaining ingredients, stir well, and allow to bubble away for at least 15 minutes until it has thickened a little. Stir again, taste and adjust the seasoning if needed and add the sausages. Place the lid on your pan and allow to cook for anything from 40 minutes to four hours. Serve on its own, with some great bread or potatoes and green vegetables.
From the book
Smoked
Smoking is one of the oldest and most delicious ways of preserving and flavouring a wide range of food, from fish and meat to vegetables and dairy products. An essential guide for anyone who wants to try this ancient technique with step-by-step instructions for both hot and cold smoking.
