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Ingredients
12 Pork sausage links
9 Ounces chorizo, cut into large pieces
2 (14 oz) Cans diced tomatoes
2 (14 oz) Cans pinto beans, drained
1 Cup beef stock, combined with 1 teaspoon cornstarch
1/2 Cup red wine
3 Tablespoons Worcestershire sauce
2 Heaping tablespoons tomato paste
2 Red peppers, roughly diced
2 Garlic cloves, finely diced
1 Large onion, roughly diced
1 Tablespoon BBQ sauce
1 Teaspoon smoked paprika
2 Bay leaves
1 Sprig fresh Rosemary
Salt & pepper, to taste
Olive oil, as needed
Instructions
Add a splash of olive oil to a large pot or Dutch oven over medium-high heat. Add 12 pork sausages, fry until they begin to brown, then add in chorizo. Keep frying until fully browned, then remove. They don't need to be fully cooked through at this point, just nicely browned.
Add onion, red peppers and garlic to the leftover fat and fry until they soften and caramelize. Reduce heat down to medium, stir in tomato paste then deglaze pan red wine. Allow to reduce for a few minutes then stir in beef stock combined with cornstarch.
Add diced tomatoes, Worcestershire sauce, BBQ sauce, smoked paprika, bay leaves, sprig rosemary and seasoning to taste. Stir then add your sausages back in. Give it one big final stir, reduce heat to low and pop on the lid. Allow the casserole to simmer with the lid on for 1 hour 30minutes. This is important for the flavors to develop.
After 90minutes remove lid and stir in 2 cans of beans. Allow to simmer with the lid off for another 10minutess or until it's nicely thickened, stirring occasionally. Remove bay leaves & rosemary stalk and serve with mash potatoes or rice.