Slow Cooked Spicy Sausage Casserole

Tip: Pork sausages may be replaced with minced pork balls or diced pork shoulder. Courtesy of Australian Pork

10 minutes
1 hour 30 minutes
4 people

Ingredients

  • 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

  1. Cook pork sausages, cool and thickly slice.
  2. 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.
  3. Stir in the tomatoes, beans, sliced fennel and sweet red pepper and chilli flakes.
  4. Whisk together the red wine, stock and tomato paste. Pour into the pan and bring to the boil.
  5. Remove from heat, cover with a lid and slow cook in the oven for 160°C for 1 hour, stirring occasionally.
  6. Sprinkle in the torn basil leaves and season with salt and pepper.
  7. Serve hot with mashed potato or creamy polenta