Spicy sausage casserole

Yield: 4 servings

Measure Ingredient
2 tablespoons Cooking oil
8 ounces Onions - sliced; (225g)
2 \N Sticks celery - sliced
½ \N Red pepper - sliced
12 ounces Spicy sausage - sliced; (375g)
¼ teaspoon Schwartz Garlic Granules
¼ pint Chicken stock; (150ml)
1 \N 14 ounces ti tomatoes; (400g)
2 tablespoons Tomato puree
1 \N 14 ounces ti kidney beans - drained; (400g)
1 teaspoon Brown sugar
1 teaspoon Schwartz Caraway Seeds
1 teaspoon Schwartz Paprika
\N \N Salt and pepper
2 tablespoons Single or soured cream

Heat the oil in a large pan and fry the onions, celery and red pepper until softened. Add the spicy sausage and Garlic and fry for another 1-2 minutes.

Add the stock, tomatoes, tomato puree, kidney beans, brown sugar, Caraway Seeds, Paprika, salt and pepper. Bring to the boil, cover and simmer for 20-30 minutes. Stir in the cream to serve.

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