Bloody mary sausage casserole
- November 2019
- Serves 6
- Hands-one time 30 min, oven time 35-40 min
Love a sausage casserole? Here’s one with a festive twist, using a spicy tomato mix. It serves six, and you can make well in advance. Add the vodka too, if you really want to live up to the name.
Or, for a more everyday version, see our simple sausage with beans recipe.
- Dairy-free recipes
- 32.2g fat (7.8g saturated)
- 15.5g (8.4g sugars)
- 6 British free-range pork cumberland ring sausages
- 6 rashers British free-range smoked streaky bacon, stretched with the back of a knife blade
- 6 fresh rosemary sprigs
- 4 tbsp vegetable or light olive oil, plus an extra glug
- 2 red onions, roughly sliced
- 2 celery sticks, chopped)
- 2 tbsp thick balsamic glaze
- 150ml red wine
- 2-3 tbsp vodka (optional)
- 450ml Big Tom spiced tomato mix (or other similar juice)
- 3 garlic cloves, bashed
- 2 bay leaves
- 1 chicken stock pot (we used Knorr)
- 400g tin flageolet beans (not drained)
- Fresh flatleaf parsley to serve
You’ll also need…
- Shallow flameproof casserole
- Heat the oven to 180°C/160°C fan/gas 4. Wrap each sausage in a rasher of bacon, then tuck in a rosemary sprig.
- Heat half the oil in a large frying pan over a medium heat, add 3 wrapped sausages and fry until brown all over. Repeat with the remaining oil and sausages.
- Meanwhile, heat a glug of oil in the casserole and gently fry the onions and celery for 8 minutes until starting to soften. Stir in the balsamic glaze and season with salt and pepper.
- Add a splash of the red wine to the sausage pan and scrape up any browned bits with a wooden spoon, then add to the casserole with the vodka (if using), spiced tomato juice, remaining red wine, garlic, bay leaves and the stock pot.
- Bring everything up to the boil, then stir in the beans and the liquid from the tin. Add the sausages, covering them with the sauce, then transfer to the oven to cook for 35-40 minutes until reduced, rich and sticky.
- Serve scattered with the parsley (or see Make Ahead).
Cool the casserole, then freeze for up to 3 months. Defrost in the fridge overnight, then reheat until piping hot.
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