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.
Ingredients
- 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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Sausage and chorizo casserole
