- How to prepare
- What to shop
A warm, spicy casserole with lots of chilli flavours, chorizo sausages and tomatoes. Guaranteed to warm up your evening.
- Fry the onion, celery, garlic and peppers and cook gently for 5 mins.
- Add the sausages and cook for 3 mins, then stir in the spices, Rock Salt, Tellicherry Black Pepper and thyme and continue cooking for 2 mins. Pour in the red wine vinegar and tomatoes and bring to a simmer. Add the beef stock cube and stir in. Cook for 40 mins.
- Stir in the red kidney beans and cook for a further 5 mins. Serve with boiled rice and a fresh salad. Don't forget the crusty bread to mop up the juices.
No of portions
| Spicy Sausage and Chorizo Casserole |
|---|
| 1 tbsp Vegetable oil |
| 0.5 Onion, finely chopped |
| 1 sticks Celery, diced |
| 0.5 Yellow pepper, diced |
| 0.5 Red pepper, diced |
| 1.5 cloves Garlic, chopped |
| 125 g Chorizo sausages |
| 200 g Pork sausages |
| 1 tsp Chipotle chilli powder |
| 0.5 tsp Ground cumin |
| 0.5 tbsp Dried thyme |
| 0.5 tsp Santa Maria Tellicherry Black Pepper |
| 0.5 tsp Santa Maria Rock Salt |
| 22.5 ml Red wine vinegar |
| 400 g Tomatoes, chopped |
| 0.5 cube Beef stock |
| 200 g Red kidney beans, drained and washed |
| Spicy Sausage and Chorizo Casserole |
|---|
| 2 tbsp Vegetable oil |
| 1 Onion, finely chopped |
| 2 sticks Celery, diced |
| 1 Yellow pepper, diced |
| 1 Red pepper, diced |
| 3 cloves Garlic, chopped |
| 250 g Chorizo sausages |
| 400 g Pork sausages |
| 2 tsp Chipotle chilli powder |
| 1 tsp Ground cumin |
| 1 tbsp Dried thyme |
| 1 tsp Santa Maria Tellicherry Black Pepper |
| 1 tsp Santa Maria Rock Salt |
| 45 ml Red wine vinegar |
| 800 g Tomatoes, chopped |
| 1 cube Beef stock |
| 400 g Red kidney beans, drained and washed |
| Spicy Sausage and Chorizo Casserole |
|---|
| 4 tbsp Vegetable oil |
| 2 Onion, finely chopped |
| 4 sticks Celery, diced |
| 2 Yellow pepper, diced |
| 2 Red pepper, diced |
| 6 cloves Garlic, chopped |
| 500 g Chorizo sausages |
| 800 g Pork sausages |
| 4 tsp Chipotle chilli powder |
| 2 tsp Ground cumin |
| 2 tbsp Dried thyme |
| 2 tsp Santa Maria Tellicherry Black Pepper |
| 2 tsp Santa Maria Rock Salt |
| 90 ml Red wine vinegar |
| 1600 g Tomatoes, chopped |
| 2 cube Beef stock |
| 800 g Red kidney beans, drained and washed |
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Santa Maria UK Ltd ∙ Nimbus House, Maidstone Road ∙ Kingston, Milton Keynes, Bucks, MK10 0BD ∙ Telephone numbers: UK careline: 0800 018 0002 ∙ ROI: 1800 577 449