Sausage Casserole With Red Wine Recipes

HEARTY SAUSAGE, BEAN AND RED WINE CASSEROLE

Hearty Sausage, Bean and Red Wine Casserole image

A good wholesome and hearty dish that is so easy to throw together. Serve with some creamy mashed potatoes or try it with my recipe #292165 for a real winter warmer of a meal.

Provided by Noo8820

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon sunflower oil
8 pork and herb sausages
1 sliced onion
2 sliced celery ribs
2 sprigs fresh thyme
2 tablespoons tomato puree
1 tablespoon flour
150 ml red wine
600 ml chicken stock or 600 ml vegetable stock
410 g haricot beans or 410 g cannellini beans, drained and rinsed

Steps:

Heat the oil in a casserole dish. Add the sausage and brown. Remove the sausage and set to one side. Add the onion, celery and thyme and cook for 5 minutes.
Add the tomato puree and flour and cook for approx 1 minute.
Pour in the wine, bring to the boil and bubble to reduce it by about 2/3rds. Add the stock and bring back to the boil, then reduce the heat to a simmer.
Halve the sausages diagonally and return them to the pan. Simmer for 15 minutes until the sausage cooks through and the sauce thickens.
Stir in the beans and cook for a further 5-10 minutes to heat them through; season to taste.

SAUSAGE AND KIDNEY CASSEROLE

Sausage and Kidney Casserole image

My mum used to cook this on wet English weekends. Very cheap and fabulously tasty casserole to warm your insides and let you forget about the constant grey drizzle outside! Can also be made in a slow cooker.

Provided by Snowbunny Andorra

Categories Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 lambs kidneys
4 links pork sausage
1 tablespoon olive oil
1 tablespoon butter
1 large onion, sliced
12 button mushrooms
1 tablespoon plain flour
60 ml dry white wine
1 tablespoon tomato puree
200 ml beef stock
1 bay leaf
chopped parsley
salt and pepper

Steps:

Cut kidneys in quarters, discarding the hard centre.
Heat half the oil and half the butter in a large pan and lightly brown the kidneys and sausages.
Remove the sausages and kidneys from the pan, slicing the sausages into thirds.
Add remaining oil and butter to pan and cook onion and mushrooms for five minutes, or until lightly browned.
Sprinkle with flour, stir, then add wine.
Stir until all residue in pan has been incorporated then add tomato puree, stock and bay leaf.
Stir until thickened slightly, season to taste, then add the kidney and sausage.
At this point, transfer to slow cooker if required and cook on a low heat for a couple of hours.
Alternatively, cover the pan and simmer for 25-30 minutes, stirring occasionally and adding more stock if required.
Sprinkle with parsley to serve.

Nutrition Facts : Calories 186.7, Fat 13.9, SaturatedFat 4.8, Cholesterol 27.8, Sodium 359.6, Carbohydrate 7, Fiber 0.9, Sugar 2.4, Protein 6.3

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