- 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.
Need some inspiration?
Check out our winter warmers page for lots of tasty recipes and tips this winter.
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