Chicken sausage casserole

  • Portion size: Serves 4-6
  • Hands-on time 20 min, simmering time 40 min
  • Difficulty: easy
Head of food, delicious.

This deeply satisfying one-pot combines light chicken sausages, beloved chorizo and creamy beans and chickpeas in a rich tomato sauce.

For more sausage casseroles check out our collection of recipes here.

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Ingredients

  • 1 tbsp extra-virgin olive oil
  • 225g chorizo ring, sliced into thick coins
  • 340g chicken sausages
  • 1 onion, finely chopped
  • 2 garlic cloves, finely sliced
  • ½ tsp smoked paprika
  • 150ml red wine
  • 2 x 400g tin chopped tomatoes
  • 400g tin butter beans, drained
  • 400g tin chickpeas, drained
  • 1 chicken stock cube
  • Bunch parsley, finely chopped
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Method

  1. Add the oil, chorizo and chicken sausages to a large saucepan. Put over a low-medium heat and gradually bring up to a sizzle to allow the oil from the chorizo to render out. Cook for 3-5 minutes until the chorizo begins to crisp up and the sausages colour, then lift them out with a slotted spoon onto a plate.
  2. Add the onions to the bright red oil and cook for 6 minutes until softened. Add the garlic, cook for a few minutes, then return the chorizo and sausages to the pan. Turn the heat to high, add the paprika, sizzle for a few minutes, then pour in the red wine. Leave to bubble for 3 minutes, then add the chopped tomatoes, beans and chickpeas. Fill one of the tins with water and add that too, along with the stock cube.
  3. Bring to a simmer and cook for 50 minutes, stirring occasionally, until the sauce thickens and turns jammy. Stir through the parsley and divide among bowls.
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Nutrition

  • 430kcals Calories
  • 17.4g (5.6g saturated) Fat
  • 34.8g Protein
  • 17.4g fat (5.6g saturated) Carbs
  • 8.4g Fibre
  • 3.1g Salt

Make Ahead

Once cooked, this dish will keep in the fridge for up to three days (and tastes even better when reheated!).

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