|
Weekdays 9am

Spicy bean and sausage casserole

It's British Sausage Week, an annual celebration of the traditional banger and to mark it Nadia's here to make a perfect warming autumnal dish - served with her herby garlic bread.

(Serves 4-6)

Ingredients

2 tbsp vegetable oil8 pork sausages8 pork chipolatas8 mini chorizo sausages2 large onions, sliced10 garlic cloves, peeled and quartered2 red chillies, finely sliced (leave out the seeds if you don’t want it too fiery or swap for red pepper if you don’t want any heat at all)2 tsp ground cumin2 tsp allspice or mixed spice1 heaped tbsp tomato purée3 x 420g cans baked beansSalt and black pepper

For the herby garlic bread:

1 long baguette2-20 garlic cloves, to taste225g butter2 - 4 tbsp of mixed herbsSalt and pepperZest and juice of 1 lemon

Method:

  • In a large, heavy-bottomed casserole pan, heat the oil and gently cook off the pork sausages, chipolatas and chorizo sausages, then set aside

  • In the same pan, fry the onions and garlic until soft. Add the chillies and spices and fry gently until they release their aroma. Add the tomato purée and fry for a minute or two, stirring all the time.

  • Pour in the beans, stir well together and simmer, uncovered, for 15 minutes, stirring from time to time

  • Add the sausages and chipolatas, give everything a good stir and make sure it’s heated through thoroughly

To make the garlic bread

  • Preheat oven to 200 degrees

  • Crush together butter, herbs and garlic. Season with salt and pepper and add lemon zest and juice.

  • Slice baguette thickly but don’t slice all the way through, leaving the spine of the loaf intact. Place on a piece of baking foil and butter each slice on both sides with the garlic butter. Wrap the foil around the baguette.

  • Bake in the oven for about 20 minutes and serve warm

Get more recipes from the Lorraine chefs

Get more from Lorraine on ITV Player

|
Weekdays 9am