We are in that zone where the deliveries to our island shops are unpredictable, with bad weather and uncertainty with ferry maintenance. The consequence can be that the local shops have to sell volumes of short-dated groceries, and I managed to buy a lot of sausages, which are now in a number of local freezers. There was also a good supply of spinach leaves. Another top tip – if you are freezing overstocked spinach, steam it first and freeze it in 100g or 200g containers.
This recipe came from a local collection of recipes, there are a few other sausage recipes in there. I do have a weakness for sausage casserole, so delicious with potatoes and green vegetables.
INGREDIENTS:
- Olive oil
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- 1 large stick of celery, chopped
- 2 bell peppers, roughly chopped
- 1 pack of six sausages, around 400g
- 1 tsp sweet smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp chilli flakes
- 2 cans of chopped tomatoes (2x400g)
- 1 can of cannellini beans, drained
- 1 large or two small bags of spinach, around 250g
METHOD:
- In a large casserole dish, heat the olive oil and then fry the onion for five minutes, medium heat.
- Next, add the celery, garlic and peppers, stir together and cook for another five minutes
- Add the spices, and turn the heat up for a minute or two, then add the sausages. Cook until they are beginning to brown, and then add the tomatoes and beans, and bring to a simmer.
- Cover and cook for 40 minutes. Once the casserole is cooked, add the spinach and bring back to a simmer.
Serve with mashed potatoes or brown rice, as well as side dishes of vegetables.