Our neighbours are off for a family Christmas in Oz so we're saying bon voyage to them tonight...that is if my husband and one of them manage to make it home from London! They are both stuck on delayed trains somewhere in the capital - the joys of commuting.
Anyway, dinner has been wonderfully prepared by my better half and assuming they're home in time to still want to eat we'll be having Italian Sausage and Chesnut Casserole.
Serves 8
1tbs olive oil
3x400g pack of Pork and herb sausages
250g shallots peeled and left whole
200g smoked lardons (bacon bits I didn't know what that was either!)
700g passata (or chopped tomatoes)
350g tub Fresh napoletana sauce (or more chopped tomatoes)
2x 200g jars of Sierra Rica Organic Chesnuts (suspect another make would do but these are heavenly)
3 sprigs rosemary
In a large ovenproof casserole dish heat the oil and fry off sausages for 4-5 minutes until brown all over. Remove and set to one side. Add shallots to the pan and cook for 4-5 minutes, then add lardons and cook for further 2-3 minutes stirring continuously.
Return sausaages to the pan along with passata and napoletana sauce, 250ml cold water, the chesnuts, rosemary and seasoning. Mix well and bring to a simmer, cover and cook for 20 minutes.
Recipe is made on stove top but can be made in advance, to reheat put in the oven at 180 degrees C/gas mark 4 for 25 mins.
Real comfort food along with a big dollop of mash and some greens, just the thing after a crummy commute.
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