Spicy Sausage and Chorizo Casserole

Ingredients
  • 2 tbsp vegetable oil
  • 1 onion
  • 2 celery sticks
  • 1 yellow pepper
  • 1 red pepper
  • 3 garlic cloves
  • 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 rock salt
  • 45 ml red wine vinegar
  • 800 g chopped tomatoes
  • 1 beef stock cube
  • 400 g red kidney beans
Method

1. Finely chop the onion and garlic. Dice the celery and peppers. Fry the onion, celery, garlic and peppers and cook gently for 5 mins. 2. 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. 3. 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.