Sausage and chorizo casserole
Marcus Wareing's hearty casserole of sausages, chorizo, lentils and beans is a perfect winter warmer, and great for feeding a hungry crowd. Make sure you use good quality sausages for the tastiest results.
This recipe is taken from Marcus' Kitchen by Marcus Wareing (£22, HarperCollins). Photography by Susan Bell.
Marcus says: 'In Marcus Everyday there is a lovely recipe for haddock served with lentils. It has long been a family favourite of ours, especially throughout lockdown. This slight variation came about from cooking the lentils with other things we had in the fridge, such as sausages. I have put this into the Simply Essential chapter as most of the ingredients are store cupboard supplies. We always keep diced chorizo in the fridge with a variety of vegetables, and lentils and passata are a store cupboard must. Serve with crusty bread and butter and a simple green salad.'
Ingredients
Metric
Imperial
- 2 tbsp of vegetable oil
- 8 pork sausages, good quality
- 200g of cooking chorizo, diced
- 1 leek, rinsed and sliced
- 1 carrot, diced
- 2 garlic cloves, sliced
- 2 sprigs of rosemary, needles picked and chopped
- 300g of puy lentils, washed and well drained
- 1 tsp hot smoked paprika
- 50ml of sherry vinegar
- 150ml of white wine
- 450ml of chicken stock
- 500g of passata
- 400g of tinned butter beans, drained
- 1/2 bunch of flat-leaf parsley, chopped
- extra virgin olive oil, for drizzling
- salt
- freshly ground black pepper
Method
Preheat an oven to 200°C/180°C fan/gas mark 6
Heat the vegetable oil in a large, shallow casserole dish over a medium heat, then add the sausages and fry until golden brown on all sides (the browning is for the appearance – they don’t need to be cooked through). Remove from the dish and set aside for later
- 2 tbsp of vegetable oil
- 8 pork sausages, good quality
Add the diced chorizo to the dish and cook for 2–3 minutes until the fat has rendered out and the chorizo is beginning to brown. Add the leek, carrot, garlic and rosemary and cook over a medium heat for 3–4 minutes until softened (don’t worry about the excess oil from the chorizo – it has a wonderful flavour)
- 200g of cooking chorizo, diced
- 1 leek, rinsed and sliced
- 1 carrot, diced
- 2 garlic cloves, sliced
- 2 sprigs of rosemary, needles picked and chopped
Add the lentils, season with salt and the smoked paprika, cook for 30 seconds, then deglaze the dish with the sherry vinegar. Once the vinegar has become sticky in the pan, pour in the white wine and allow it to reduce by half
- 300g of puy lentils, washed and well drained
- 1 tsp hot smoked paprika
- salt
- 50ml of sherry vinegar
- 150ml of white wine
After it has reduced, add 350ml of the stock, the passata and butter beans and return the browned sausages to the dish. Bring to the boil then cover with a lid or foil and transfer to the oven for 45 minutes
- 350ml of chicken stock
- 500g of passata
- 400g of tinned butter beans, drained
Check the casserole halfway through cooking, adding the remaining stock if it’s drying out. After 45 minutes the lentils should be soft and the sausages cooked through. Cook the casserole for a little longer if the lentils are not yet soft
- 100ml of chicken stock
To finish, remove from the oven, remove the lid or foil and stir through the chopped parsley. Drizzle with olive oil and adjust the seasoning with salt and pepper if necessary
- 1/2 bunch of flat-leaf parsley, chopped
- extra virgin olive oil, for drizzling
- salt
- freshly ground black pepper
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