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Quick sausage casserole

4
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
Snaz up snags and dish up a hearty bowl of comfort with this smart meal, full of robust flavour and vital veggies that’s a real crowd pleaser

Ingredients

olive oil

2 tsp

red onion

1 medium, chopped

red capsicum

1 large, cut into 2.5cm pieces

mushrooms

200 g, sliced

garlic

2 clove(s), crushed

canned diced tomatoes

400 g

extra lean pork sausage

400 g

fresh thyme

2 tsp

fresh bay leaf

1 whole

chickpeas, canned, rinsed, drained

1 can(s), (1x400g can)

oil spray

1 x 3 second spray(s)

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

TIPS: For a thicker sauce, take off the lid for the last 10 minutes of cooking. We used Peppercorn brand extra-lean sausages for this recipe but any extra-lean pork sausage would be suitable.

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