Spicy sausage casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cooking oil |
| 8 | ounces | Onions - sliced; (225g) |
| 2 | Sticks celery - sliced | |
| ½ | Red pepper - sliced | |
| 12 | ounces | Spicy sausage - sliced; (375g) |
| ¼ | teaspoon | Schwartz Garlic Granules |
| ¼ | pint | Chicken stock; (150ml) |
| 1 | 14 ounces ti tomatoes; (400g) | |
| 2 | tablespoons | Tomato puree |
| 1 | 14 ounces ti kidney beans - drained; (400g) | |
| 1 | teaspoon | Brown sugar |
| 1 | teaspoon | Schwartz Caraway Seeds |
| 1 | teaspoon | Schwartz Paprika |
| Salt and pepper | ||
| 2 | tablespoons | Single or soured cream |
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.