Sausage and Bean Casserole

Hard to believe that they’re predicting a heatwave for the end of the week. Have my summer clothes (the few that still wrap around my ever expanding belly) more or less packed away and am getting slowly but surely into autumn mood. With a long winter ahead, it’s time to start testing some new comfort food recipes I think.

The sausage and bean casserole is a recipe I found on http://www.recipesireland.com. The result turned out tastier than it looked and as I had half of the dish eaten before I thought about it, I never took a picture. Might add one in the next few weeks, because it’s definitely a dish to be added to the repertoire. I tweaked the recipe a little and will learn  from a few mistakes I made the first time around. I overdid the butternut squash slightly so will have to watch it closely next time as it only took 10 minutes for the squash to soften. I had no fresh coriander, but definitely think it would have added a bit of extra zing to the dish. I did use two cans of beans (a can of butter beans and a can of mixed beans of lentils, red beans and chickpeas) instead of just one which I think made the dish a bit more wholesome.

Ingredients for four people

6-8 sausages (I used a mix of Sweet Italian and plain O’Flynns Gourmet Sausages, as they are dairy and gluten free and locally produced. The spice mix in the Sweet Italian sausages worked a treat)
1 red onion, cut into wedges
1 butternut squash, peeled, seeded and cubed
tsp of coriander seed, grounded
Can of butter beans, drained
Can of mixed beans, drained
Juice and zest of an orange
250ml of vegetable stock (Kallo stock cubes are dairy and gluten free)
1 tbsp honey
salt and pepper
fresh coriander

 

Fry the sausages in olive oil for about 15 minutes in frying pan, or until cooked through. In a big casserole pot, add the onions and squash and fry for a few minutes until golden, then add the coriander seeds and stir. Add the beans, orange juice and zest, the vegetable stock and season with salt and pepper. Bring to the boil, cover and simmer for 15 minutes or until the squash is tender. Add the sausages to the mix, together with the honey and stir until sauce thicknes a little. Serve with the fresh coriander. SMAKELIJK.

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