Method
STEP 1.
Begin by preheating your oven to 160°C (fan 150°C). Place your casserole dish on the hob over a medium heat and add the oil. Once hot, brown the sausages gently for five to seven minutes until they take on a good golden colour. Lift them out onto a plate, leaving behind the delicious fat that will help form the base of your casserole.
STEP 2.
Add the sliced onions to the pot and cook them for a few minutes until they start to soften. Stir in the garlic, carrots, pepper, and mushrooms, allowing everything to cook together for another three to four minutes. When the vegetables have taken on a little colour, stir through the tomato purée and give it a minute to cook out — this helps remove any acidity.
STEP 3.
Pour in the chopped tomatoes, stock, Worcestershire sauce, smoked paprika, thyme and bay leaf. If you’d like a richer finish, add a splash of red wine at this stage. Season with a little salt and pepper, then return the sausages to the pot, nestling them into the sauce.
STEP 4.
Cover with the lid and place the casserole in the oven for around 1 hour 15 minutes. The sausages will become wonderfully tender and the flavours will deepen as everything simmers gently. If you prefer a thicker sauce, remove the lid for the final 20 minutes of cooking.
Once ready, taste and adjust the seasoning, then sprinkle over some fresh parsley for colour and freshness.
Serving Ideas
This warming casserole is perfect served with:
