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Recipe: Chorizo and sausage casserole

Chorizo. Damn good in everything, including this casserole (Photo:

Hurray! It”s another miserable day. But the good news is that you should eat this casserole and it might make you feel nice and warm. Yes, winter is clearly back, but as the dark days close in over the next few weeks, I”ll bring you not one but several delicious comfort food recipes.

The only time-consuming part about this dish is the browning of the sausages. But it’s worth it. And it tastes even better the next day. Feeds six.

Readers, have you got a comfort food recipe to brighten up this gloomy day?



  • 2 tbsp olive oil
  • 2 x 454g packs of sausages (twisted and cut into cocktail size)
  • 7 oz chorizo
  • 2 red onions
  • 2 cloves garlic (crushed)
  • 1 tsp paprika
  • Pinch chilli flakes
  • 3 ½ fl oz red wine
  • Tin of tomatoes
  • 1/3 pint beef stock
  • 1 tbsp red wine vinegar
  • 2 tins cannellini/butter /black eyed beans
  • 2 tbsp chopped parsley
  • Salt and petter.

(A dash of port, crème de cassis and a star anise could be added to make it even richer).


1. Brown sausages (in 2 batches if necessary), clean the pan and the brown the chorizo.

2. Pour the oil into a large pot and brown the onions.

3. Add garlic, paprika, chilli flakes and star anise (if using). Cook for one minute and then add the sausage and chorizo.

4. Pour over the wine, chopped tomatoes, stock and vinegar. Stir well and cook for 30 minutes either on the hob or in a 190c oven.

5. Mix in the beans and cook for a further 15 mins.

6. Season and stir in the parsley.

7. Serve with crusty bread of mashed potato and bask in the tearful adoration.


  1. Spicy Chickpea’s

    1 tin chickpeas drained and rinsed
    6 fresh tomatoes roughly chopped/1 tin chopped tomatoes
    1 small onion sliced
    1 clove garlic finely chopped
    1 chilli chopped finely (optional)
    1 tbsp of curry paste or 2 tbsp of curry powder (tandoori works well)
    large handful of frozen peas
    1 tsp oil

    1. Heat oil then fry onion, garlic and chilli for about 5 mins in a saucepan.
    2. add the curry paste/powder and ensure alll the onion is coated, leave to cook for a minute or 2
    3. add the chickpeas and tomatoes, bring to the boil then let simmer for 10-15 mins
    4. add frozen peas about 5 mins from the end

    Serve in a toasted pitta or with sweet potato wedges

  2. no probs peter always nice to contribute!