Sausage casserole with a Devilish twist
Serves 4-6, depending on size, hunger and greediness levels
Especially when there’s a nip in the air, sausage casserole is the ultimate comfort food. Just a little bit of a chopping, then you can leave it to bubble into a deliciously unctuous, sticky, and smokey mixture. Totally satisfying, with an aromatic, spicy hug.
1 red onion, sliced
2 cloves of garlic, crushed
75g any good quality mushrooms
12 thick sausages – it’s worth buying good quality ones
Handful of split red lentils
250ml dark beer or stout (or substitute stock)
2 carrots, chopped
2 large sprigs of fresh rosemary
2 cans of whatever beans you prefer
large tbsp tomato purée
1 tin peeled whole tomatoes
tablespoon of rapeseed oil
3-4 tbsp of Moorish Devilish: smoked humous with Chilli Harissa
- Cook onion, garlic and mushroom in oil until onion is soft and translucent
- Splash in balsamic vinegar
- Add sausages and brown off
- Add all other ingredients, except Moorish
- Bring to boil then simmer for at least 35 minutes but up to 2 hours, if you have time. Stir regularly to prevent sticking and add stock if it’s looking dry (sticky is good)
Pull out rosemary sprigs and stir in humous
Serve with crusty bread, mash or rice.
Use Devilish Moorish Smoked Humous to add an aromatic and smokey warm hug to whatever you’re cooking; or serve with anything from jacket potatoes to barbeque.