Day 4 of my current blogging101 course is to write for your ideal reader. I’m a bit late starting this post as I’ve been trying to work out just who my ideal reader is. I discussed it with the Other Half and his answer was the truest so far ‘a girl a lot like you’. I’ve always said I write for myself and if anyone else enjoys it, that’s a bonus. The more I thought about it, the more I realised he was right. I’m writing to a younger version of me, trying to get across that cooking is a lot simpler than people think so just crack on and have a go. Fortunately, the next post I had planned was ideal for this, a simple sausage casserole, the ultimate comfort food.
8-12 good quality sausages
1 tbsp vegetable oil
70g chorizo, diced
1 onion, sliced
1 leek, sliced
1 pepper, sliced
2 garlic cloves, finely chopped
1/2 tsp smoked paprika
200ml red wine
Tin of chopped tomatoes
1 tsp golden syrup
1 tsp mixed herbs
Tin of kidney beans
Salt & Pepper
Vegetable Stock (only if needed to top up casserole liquid)
Firstly, brown the sausages in a hot pan. I do not tend to add oil as the sausages have a high fat content anyway but add the oil at this stage if you feel the need to. Once the sausages are browned, remove and keep warm.
Fry the chorizo until sizzling in the oil, turn down heat and add the onion. Soften for 5 minutes then put in the leek and pepper. Fry for another 5 minutes until all starting to soften then add the garlic and paprika, stirring to make sure the veg is well coated. Cook for a minute, then turn up the heat and pour in the wine.
Stir well making sure that you scrap any caramelised bits off the bottom of the pan, once the wine has reduced by half add the tomatoes, syrup, herbs and kidney beans, mix well and add the sausages back to the pan. If needed add some veg stock until ingredients covered.
I cooked this on a wood burner for 6 hours but it doesn’t really need this long if you don’t have time, you can simmer on the hob for an hour or so, cook in a warm oven (around Gas Mark 3) or, reducing the liquid, place in a slow cooker. I served it with my homemade sun dried tomato bread.
Top tips and tweaks:
Use whatever veg you have that needs using up as far as possible, this is a pretty versatile recipe
Swap bacon or pancetta for the chorizo
Add fresh chopped parsley or basil at the end
Add a pinch of cayenne pepper or chilli powder if you want a little spice