Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Slow Cooked Spicy Sausage Casserole
Tip: Pork sausages may be replaced with minced pork balls or diced pork shoulder. Courtesy of Australian Pork
- 8 Scottsdale Pork sausages
- 2 tablespoons olive oil
- 2 cloves garlic, sliced thinly
- 8 small onions, peeled
- 2 red capsicum, diced
- 400g small portabello mushrooms
- 400g can tomatoes, diced
- 400g small portabello mushrooms
- 400g can tomatoes, diced
- 400g cannellini beans, drained
- 2 small fennel bulbs, sliced
- 1 long sweet red pepper
- 1 long sweet red pepper
- ½ cup red wine
- ½ cup beef or chicken stock
- 40g tomato paste
- ¼ cup basil leaves, torn
- ¼ teaspoon chilli flakes
- Mashed potato or polenta to serve
Method
- Cook pork sausages, cool and thickly slice.
- Heat oil over a medium heat and sauté the garlic, onion, red capsicum and mushrooms for 4-5 minutes. Add the pork sausage to the pan.
- Stir in the tomatoes, beans, sliced fennel and sweet red pepper and chilli flakes.
- Whisk together the red wine, stock and tomato paste. Pour into the pan and bring to the boil.
- Remove from heat, cover with a lid and slow cook in the oven for 160°C for 1 hour, stirring occasionally.
- Sprinkle in the torn basil leaves and season with salt and pepper.
- Serve hot with mashed potato or creamy polenta
