Recipe: Spanish inspired sausage casserole

Bonfire night is coming up soon. The evening conjures up images of snuggly scarfs, sizzling hotdogs,  warm fires, spicy chilli con carne, fizzling sparklers and tasty sausage casseroles. Sausage experts Heck sent me a little hamper of their range and challenged me to put together a recipe. The great thing is the sausages are gluten free so no one has to miss out!

The Smokey Paprika Chicken Chipolatas immediately caught my attention so I decided to rustle together a sausage casserole with a Spanish twist. As I'm loosely following Slimming World again too - well trying too! - it's free on the plan and packed with lots of vegetable goodness.

2 cans of tinned tomatos
1 can of chickpeas
1 pack of Smokey Paprika Chicken Chipolatas*
2 courgettes
1 pack of mushrooms
Chilli powder to your taste
2 red onions
2 red peppers

Feeds 4 with leftovers!


1. Preheat the oven to 180 degrees if using a fan oven. Chop the peppers, courgettes, mushrooms and red onions and place in a large casserole dish sprayed with frylight. Season to taste. Fry them for 5-6 minutes.

2. Place the sausages under the grill and cooked for 15 minutes, turning frequently.

3. Chop the mushrooms and place in the casserole dish with the other vegetables. Pour in both cans of chopped tomatoes. Season with the chilli powder to your taste. Add some extra paprika too if you fancy it! Cook for around 5-6 minutes.

4.  Pop in the chickpeas and cook for around three minutes.

5. Chop the sausages up and place in the dish before popping the oven. Cook for around 20 minutes until bubbling.

6. Serve with rosemary roasted potato cubes.

I'd love to know if you make this, drop me a tweet!

1 comment:

  1. Ah this looks so yummy and sorry it's been so long since I last visited! Love the new look of your blog too! - Tasha


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