Pork Italia Sausage And Butterbean Casserole With Crusty Garlic Bread

Prep time: 10mins - Cook time: 45mins - Serves 3 

The perfect casserole for every season, with our Italia pork sausages, cooked in a rich tomato sauce. Served with crusty, cheesy garlic bread for dipping.

Ingredients

• 1 Pack Heck! Pork Italia Sausages
• 1 tbsp Olive Oil
• 1 White Onion, diced
• 1 Red Pepper, sliced
• 1 tsp Smoked Paprika
• 1/2 tsp Italian Herbs
• 1 tsp Honey
• 1 tbsp Red Wine Vinegar
• 1 tbsp Tomato Puree
• 400g Tin Butterbeans, drained and rinsed
• 400g Tin Chopped Tomatoes
• 100ml red wine

Garlic Bread -

• 1 Ciabatta Loaf or French Stick
• 30g Unsalted Butter, softened
• 1 Garlic Clove, minced
• 1/4 tsp Dried Oregano
• 1/4 tsp Dried Parsley
• 25g Parmesan, grated
• 1/4 tsp Salt

Method

1. First prep the garlic bread, slice the bread into thick slices and arrange onto an oven tray. In a small bowl, combine together the butter, garlic, oregano, parsley and salt. Evenly spoon the garlic butter mixture evenly over each bread slice. Top with parmesan and cover the tray with foil until needed.
2. Heat the oven to 220°C. Heat 1 tbsp of the oil in a shallow ovenproof pan or casserole dish over a medium heat.
3. Add the sausages and gently fry for 5-8 mins, or until brown on all sides, then transfer to a plate.
4. Drizzle in a little extra oil if needed, add the onions and pepper, fry for 5-8 mins until softened. Add the smoked paprika, Italian herbs, honey, tomato puree and red wine vinegar and stir to form a paste, cooking for 1 minute.
5. Tip in the tomatoes, followed by the wine and butter beans and stir to combine. Arrange the sausages on top so they’re half-submerged in the sauce but still a little exposed.
6. Bring the mixture to a simmer, then bake in the oven, with the prepared garlic bread for 20 minutes. Remove the foil off the garlic bread for the final 5 minutes.

Enjoy!

 Sausage casserole: 

 Crusty garlic bread: