Warm up this winter with this Earthy and meaty Italian sausage casserole. We suggest stirring it through pasta or piling it onto mash.
- 8 thick beef sausages
- 1 tbsp olive oil
- 500ml passata
- 2 bay leaves
- 1 large onion, chopped
- 250g portobellini or brown mushrooms, thickly sliced
- 150ml beef stock
- 3 fresh rosemary sprigs, leaves chopped
- 1 tsp fennel seeds, lightly crushed
- Handful fresh flatleaf parsley, chopped
- 30g dried porcini mushrooms
- 125ml red wine
- 1 tbsp tomato purée
- 75g diced pancetta
- ½ tsp chilli flakes
- 75g sun-dried tomatoes in oil, drained and sliced
- 4 garlic cloves, crushed
- Put the dried porcini in a small bowl and pour over 200ml boiling water. Ensure the mushrooms are submerged and leave to soak for 20 minutes.
- Heat the oil in a large casserole (with a lid) over a medium-high heat, add the sausages and brown all over. Transfer to a plate. Add the pancetta, fry quickly until the fat is golden brown, then set aside with the sausages.
- Add the rosemary, chilli flakes, garlic, fennel seeds and onion to the oil left in the casserole, then fry over medium heat for 10-15 minutes or until soft and lightly golden.
- Drain the mushrooms and slice the porcini. Add to the casserole with the fresh mushrooms and fry over a high heat for 3-4 minutes.
- Add the wine to the casserole, bubble until it has mostly evaporated, then stir in the sun-dried tomatoes, passata, stock, tomato puréebay leaves, half the parsley and the sausages and pancetta. Bring to simmer, cover and cook for 35-40 minutes until the sausages are done and the sauce has reduced slightly. Discard the bay leaves and sprinkle with the remaining parsley.
- Enjoy your Italian sausage casserole.
The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.