Buffalo Sausage Casserole

Products

• Buffalo Steak Sausages 450G

Ingredients

2tbsp sunflower oil
12 buffalo steak sausages
200g smoked Puddledub streaky bacon, roughly chopped
1 onion, sliced thinly
3 garlic cloves, finely diced
1tsp smoked paprika
3 large vine tomatoes, roughly chopped
300ml passata
300ml good chicken stock
1tbsp Worcestershire sauce
1tbsp balsamic vinegar
1tbsp honey
1tsp oregano
1tsp marjoram
1tbsp fresh thyme leaves
1 tin cannellini beans, drained and rinsed
Salt & ground black pepper

Method

Heat the oil in a heavy based saucepan and sear the sausages on all for up to 10 minutes or until nicely browned all over.

Move the sausages to a large saucepan and fry the bacon in the pan they’ve just left until browning nicely then add it to the sausages.

Tip the onions into the frying pan and cook for 5 minutes until soft and colouring then add the garlic and cook for 3 more minutes.

Add the smoked paprika and cook for one minute then add everything else except the beans.

Bring to the boil then turn right down to a gentle simmer for an hour with the lid off.

Add the beans, give it a stir and leave to simmer with the lid off until the sauce has thickened to your liking.

Colin served it with sweet potato mash adding garlic snd a hint of cumin and sprinkled some Stilton over the top- because what doesn't taste better with a little sprinkling of Stilton.