Smoked Venison Sausage Casserole
Charlotte Pike likes to travel, in search of the best food and drinks to recreate in her kitchen.
This recipe is featured in Finding a Closer Connection with our Food
This is a lovely, easy recipe for a sausage casserole that is pretty much a meal in one dish. Smoked venison sausages are delicious here. This is a great recipe to feed the crowds.
- Servings 4
Ingredients
- 6-8 smoked venison sausages
- 15 ml (1 tablespoon) extra-virgin olive oil
- 2 cloves garlic
- 400 grams (about 2 cups) best-quality canned tomatoes, chopped
- 400 grams (about 2 cups) canned butter beans, rinsed and drained
- 1 small glass (½ cup) red wine
- 500 ml (2 cups) chicken stock
- Sea salt and black pepper
- Pinch caster (superfine) sugar
- 2 bay leaves
- 2 sprigs fresh rosemary
Preparation
1. Start by pan-frying or barbequing the sausages to brown the skins. Set aside.
2. Separately, take a large, lidded metal pan and add the oil and garlic. Cook over a gently heat until the garlic smells fragrant.
3. Add the remaining ingredients, stir well, and allow to bubble away for at least 15 minutes until it has thickened a little. Stir again, taste and adjust the seasoning if needed and add the sausages. Place the lid on your pan and allow to cook for anything from 40 minutes to four hours. Serve on its own, with some great bread or potatoes and green vegetables.
Charlotte Pike
Charlotte Pike is the author of Smoked (2017) and Fermented (2015), which was shortlisted for an André Simon Award, and The Hungry Student Cookbook series (2013), which won an International Gourmand Award. A graduate of the Ballymaloe Certificate Course, Charlotte has contributed to many cookbooks and publications by writing recipes and food styling and occasionally reports on food for BBC Radio. As a deeply passionate advocate of good food, Charlotte spends much of her time travelling the world learning about and searching for the best food and drink, and recreating recipes in her kitchen.
Photo credit: Tara Fisher
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