Chicken sausage casserole
- Portion size: Serves 4-6
- Hands-on time 20 min, simmering time 40 min
- Difficulty: easy
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.
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
Method
- 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.
- 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.
- 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.
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
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