Braised sausages and chickpea casserole
(from xombi’s recipe box)
Source: My Life on a Plate
Prep time: 0 minutes
Cook time: 0 minutes
Serves 4 people
Categories: Simple Suppers
Ingredients
- 1tbsp rapeseed oil
- 12 pork sausages
- 4 slices bacon, cut into lardons
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 x 400g/14oz tinned chopped tomatoes
- 175ml/6floz dry white wine
- 1 sprig fresh thyme
- 1 x 400g/14oz tinned chick peas, drained
- 1tbsp honey
- 4 tomatoes, deseeded & chopped
- 110g/4oz grated ‘Wiltshire loaf’ cheese
- 110g/4oz white breadcrumbs
- 1tbsp chopped flat leaf parsley
- Sea salt & freshly ground black pepper
- 400g/14oz mashed potato, to serve
Directions
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eheat the oven to 200C/400F/Gas 6.
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Heat an ovenproof pan until hot, add the oil and fry the sausages until golden brown, then remove and set aside.
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Add the bacon, and fry for a minute then add the onion and garlic and cook for a couple of minutes, without colouring until just softening.
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Add the tinned tomatoes, white wine and thyme and bring to a simmer.
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Return the sausages to the pan, then cover and simmer for 30 minutes, stirring regularly.
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Remove the sprig of thyme, then add the chick peas, honey and fresh chopped tomatoes and stir well to combine, then check the seasoning.
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Mix the grated cheese, breadcrumbs and parsley together than scatter over the top of the stew.
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Place in the oven until golden and bubbling then serve with mashed potatoes.