A Recipe for Italian Sausage Casserole for British Sausage Week

It’s British Sausage Week this week and we thought we would share one of our favourite uses for sausages with you to celebrate. Although the meat might be purely british born and bred, the flavours and inspiration for this dish comes from the Mediterranean, an Italian Spicy Sausage Casserole. 

If you fancy a more traditional recipe, why not check out our hearty Toad In the Hole. We wouldn’t want you stuck for sausage ideas now would we?

The vital ingredient is of course sausages, gloriously meat pork sausages, we think ones with a slight spicing are good for this recipe but you can use any kind you like. They don’t necessarily have to be pork either, we have some very tasty Venison and Wild Boar sausages on Love Your Larder which are perfect for this time of year with venison in season meaning you can still buy the best of british. You can buy them here. 

Back to the Italian Sausage Casserole you will need a few ingredients and although the prep and initial cooking isn’t too time consuming it is best to leave it simmering for an hour or two to make the flavours as rich as possible. 

Ingredients

6 Italian Spiced Sausages 

1 diced onion

3 Cloves of Garlic

Sprigs of Rosemary

1 Red Pepper

2 Carrots

1 Red Chilli Pepper

4 Potatoes

1 Cans of Chopped Tomatoes

200ml of Chicken Stock

A Splash of Worcestershire Sauce

A Splash of Red Wine Vinegar

A Handful of Cherry Tomatoes

Olive Oil 

Method

1. Heat oil in a casserole pan, add the diced onion, chilli pepper (with seeds removed) and rosemary and fry for a few minutes so the flavour infuses into the oil. 

2.  Cut the pepper into slices and add into the oil and continue to fry. 

3. You can either add the sausages whole or chop up depending on your personal preferance. Add them to the pot and continue to fry. Finely dice the garlic and add it to the pot. 

4. Peel and chop the carrots and potatoes, add to the pot along with the chopped tomatoes and chicken stock, making sure everything is covered with liquid.

5. Add in a splash of red wine vinegar and worcestershire sauce to help the tomato sauce develop a rich flavour. 

6. Leave to simmer on a low heat, with the lid on for an hour. Add in the cherry tomatoes and continue to cook for a further 10 minutes. 

Serve in bowls, with a chunk of crusty bread and a glass of red wine for a delicious Italian style supper.