Quick sausage casserole
1 medium, chopped
1 large, cut into 2.5cm pieces
200 g, sliced
2 clove(s), crushed
Canned diced tomatoes
Extra lean pork sausage
Fresh bay leaf
Chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1x400g can)
1 x 3 second spray(s)
- Heat oil in a large saucepan over medium-high heat. Add onion and capsicum and cook, stirring, for 5 minutes or until softened. Add mushrooms and garlic and cook, stirring, for 3–4 minutes or until softened. Add tomatoes and bring to the boil. Reduce heat to low and simmer, uncovered, for 5 minutes.
- Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over a medium heat. Cook sausages, turning, for 5 minutes or until browned. Remove from pan and cut each sausage into 3 thick slices.
- Add sausages to tomato mixture with thyme and bay leaf. Simmer, covered, for 20 minutes or until sauce thickens (see tip). Add chickpeas and cook for 2 minutes or until heated through. Serve.