Sausage Casserole with Garlic Crumb
- 3 tbsp olive oil
- 8 pork sausages
- 1 onion, sliced
- Sprinkle of caster sugar
- 1 tbsp red wine vinegar
- 1 tbsp tomato purée
- ½ tsp smoked paprika
- 400g tin of chopped tomatoes
- 100ml red wine
- 400g tin of butter beans
- 2 bay leaves
- For the Crumb Topping
- 50g freshly made breadcrumbs
- 2 grated garlic cloves
- Handful of parsley, chopped
- Preheat the oven to 220C. Heat a tbsp of oil in a casserole and fry the sausages until browned all over, then transfer to a plate. Toss the onions into the pan, fry for 5 mins or until golden, then sprinkle in the sugar, cook for a minute more, then stir in the tomato purée, paprika, and vinegar. Add the beans and bay leaves, pop the sausages back on top, and bring to a simmer.
- Place the casserole in the oven for 20 mins. Meanwhile, make the crumb topping by mixing the ingredients together with a drizzle of oil and some seasoning. Scatter this mixture over the top of the casserole, then bake for 10 mins or until golden and crisp. Leave to stand for a few minutes, then serve with mashed potato.
45 mins
4 serving