Hearty Sausage Casserole with Leeks

Directions

  • Gently heat the olive oil in a deep pan. Add the onions and garlic, fry until softened.
  • Add the chopped Hodgins sausages and gently brown.
  • Put in the chorizo and turn the heat up slightly so that it sweats off some of the oil. Add the pancetta and leeks and stir to combine.
  • Add the butter beans, stock, mushrooms and thyme. Bring it to the boil, turn down and simmer for approximately 20 minutes.
  • Meanwhile shred and core the cabbage, blanch in hot water and refresh, before adding to the casserole.
  • Simmer for 5 minutes before serving.

Ingredients

2 tbsp olive oil
2 medium diced onions
1 clove garlic, chopped
6 Hodgins gluten Free sausages chopped into chunks
55g chorizo sausages, chopped into chunks
55g pancetta, cubed
4 baby leeks, finely sliced
235g tinned butter beans, drained
1.5 litres vegetable stock
8 medium flat mushrooms, sliced
2 sprigs fresh thyme
1 Savoy cabbage

140g mature cheddar , grated

By | 2018-09-17T08:13:36+00:00 March 22nd, 2018|Recipes|0 Comments

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