Italian sausage casserole
A recipe from the Good Food collection.
Ingredients
2 large red capsicums (peppers)
1 tablespoon olive oil
2 large red onions, sliced into thick wedges
2 garlic cloves, finely chopped
600 g (1 lb 5 oz) Italian-style thin pork sausages
300 g (10½ oz) can chickpeas, drained
150 g (5½ oz) flat mushrooms, thickly sliced
125 ml (½ cup) dry white wine
2 bay leaves
2 teaspoons chopped rosemary
400 g (14 oz) can chopped tomatoes
Method
Step 1
Cut the capsicums into large pieces, removing the seeds and membrane. Place skin-side up, under a hot grill (broiler) until the skin blackens and blisters. Allow to cool in a plastic bag. Peel away the skin, and slice diagonally into thick strips.
Step 2
Meanwhile, heat the oil in a large non-stick frying pan. Add the onion and garlic, and stir over medium heat for 6 minutes, or until the onion is soft and browned. Remove the onion from the pan and set aside. Add the sausages to the same pan. Cook over medium heat, turning occasionally, for 8 minutes, or until the sausages are browned. Remove the sausages and slice diagonally into 3 cm (1¼ inch) pieces.
Step 3
Combine the capsicum, onion, sausage, chickpeas and mushrooms in the pan and cook over high heat.
Step 4
Add the wine, bay leaves and rosemary. Bring to the boil, then reduce the heat to low and simmer for 3 minutes. Stir in the tomatoes and simmer for 20 minutes, or until the sauce has thickened slightly. Remove the bay leaves and season to taste with sugar, salt and pepper. Serve with fettucine, grilled ciabatta bread, mashed potato, polenta, or Parmesan shavings.
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