Spicy Sausage and Pepperoni Casserole

That’s right kids, I said sausage and pepperoni; what could be better in a slow cooked, rich and spicy casserole than sausages and pepperoni. This is the ultimate comforting meal and is full of lots of vegi’s and Spanish Mediterranean flavours. Although this is perfect for a cold winters evening it would actually be a lovely summer casserole to; if you can bear the heat from your oven that is. What is also fantastic about this dish is the multiple sides you can have with it. We had ours with cauliflower rice; but it is also super on its own, with steamed seasonal vegetables, a hearty plate of mash or even to cover a baked spud. However you chose to eat it, I promise once you have tried this you will be making it again and again and again.

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Serves 4

–          1 tbsp olive oil

–          6 chunky sausages – I used Cumberland

–          2 red onions – peeled and roughly chopped

–          75g pepperoni – roughly chopped

–          3 cloves garlic – peeled and crushed

–          1 ½ tsp paprika

–          1 tsp cayenne pepper

–          1 tsp dried thyme

–          1 courgette – top and tailed and roughly chopped

–          2 portabella mushrooms

–          1 ½ peppers – de-seeded and roughly chopped

–          1 x 400g tin plum tomatoes

–          1 x 400g tin butterbeans – drained

–          2 tbsp Worcester sauce

–          400ml good quality chicken stock (homemade is best)

–          1 tbsp tomato puree

–          1 tbsp honey

–          1 tsp marmite salt and pepper

–          Mascarpone – to serve

Pre heat the oven to 160’C

In a large casserole pan or oven proof saucepan, heat the oil and fry the sausages whole until brown all over

Remove the sausages from the pan and fry the onions until browned

Slice the sausages in half and put back in the pan with the pepperoni and garlic. Fry off for 3 minutes, stirring regularly

Stir in the paprika, thyme and cayenne pepper until well coated in the mixture and then add all the vegetables

Cook the vegetable off for 5 minutes, or until the start to soften

Add the remaining ingredients, give it a good stir and bring to the boil

Once boiling, cover and then place in the oven for an hour and a half

Give the casserole a good stir every half an hour or so until lovely and thick and ready to eat

Season to taste and then serve with a dollop of mascarpone and whatever tickles your fancy

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7 thoughts on “Spicy Sausage and Pepperoni Casserole

  1. Reblogged this on Food-Enjoy and commented:
    Spicy sausage and peperoni casserole Yum wish I would have thought about that. The next time I am able to make some sausages (Selection is very limited in Denmark) I will give this a try, but until then I hope everyone. Enjoys

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