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Sausage and salami casserole


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A hearty stew which will be even better the next day, adjust the paprika according to how much heat you want. Use small whole salami rather than pre-sliced.

Ingredients
500 g sausages
A small salami or raw chorizo (about 100g), skin removed and cut into 1/2 inch chunks
1 large onion chopped
2 cloves of garlic, chopped
A glass of wine
Large can of chick peas or beans, drained
Large can of chopped tomatoes or 500 g passata
2 bay leaves
A pinch of paprika
Salt and black pepper

Method

Brown the sausages in a heavy casserole, remove and set aside
Fry the onion and garlic until softened
Add the salami and leave for a few minutes
Return the sausages and add the wine to the casserole
Deglaze the pan and bring to a gentle simmer
Add the tomatoes, drained chick peas and herbs
Season and cook on a low heat for up to 1 hour or until the sauce has thickened
Serve with either crusty bread and a green salad or pasta

Suggested Sausages

Either plain pork or go for real oomph and use Italian or Toulouse



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