Upgrade your classic sausage casserole with vibrant Mediterranean flavours of smoky chorizo, artichokes, creamy cannellini beans and sweet cherry tomatoes!
8Pork sausages such as Cumberland or your favourite
1onion
1red or yellow pepper
2-3clovesgarlic
5-8slicescured chorizo
400g/14ozcanned cherry tomatoes
400g/14ozpassata/crushed tomatoes
salt to taste
3-4sprigsfresh thyme or 1 tsp dried thyme
400g/14ozcanned artichokes, packed in wateror frozen and defrosted
400g/14ozcanned cannellini beans, drained
2tbspbreadcrumbs
2tbsp Parmesan cheese
1sprigthyme, leaves only
Instructions
Preheat the oven to 200C/400F
Brown sausages in 1 tbsp of olive oil until golden on all sides but not cooked all the way through. Remove to a separate plate.
To the same pan add sliced onions, red or yellow peppers and saute over medium heat for 5 minutes, then add minced garlic and sliced chorizo, cook for 30 seconds longer until chorizo releases its red paprika colour into the pan. Add both cans of tomatoes, paprika and thyme, salt to taste and bring to a boil.
Lower the heat and add halved artichokes, cannellini beans and return the sausages back to the pan. Bake in the preheated oven uncovered for 20-25 minutes until bubbly and the sauce has reduced in volume by a third.
While the casserole is in the oven mix the breadcrumbs, grated Parmesan cheese and thyme leaves together in a small bowl. After 20 minutes take the casserole out of the oven and sprinkle with the Parmesan breadcrumbs, broil/grill for 3 minutes or until the breadcrumbs are golden.