Chili Sausage Casserole

Submitted by Porges

"adapted from a recipe from Gail Duff’s ‘Book of Wholefood Cookery’"

 

• Ready In: 1hr 20mins
• Ingredients: 14
• Serves: 3

ingredients

• 1 (15 ounce) can kidney beans, drained & rinsed well
• 1⁄4 green cabbage head, shredded
• 1 onion, sliced
• 450 g beef sausages, good ones (I used Heller's Old Fashioned English Beef sausages)
• 1 teaspoon dried rosemary, ground
• 1 teaspoon dried thyme
• 1 teaspoon sumac
• 1 tablespoon ketchup
• 2 tablespoons whole meal flour
• 1 tablespoon chili powder
• 1 tablespoon demerara sugar
• 1 garlic clove, crushed
• 2⁄3 cup red wine
• 2 cups vegetable stock

directions

1. Preheat oven to 180°C.
2. Fry sausages with spices until cooked through, in non-stick pan. Sausages should be pretty much self-oiling ;).
3. Layer sausage with onion and cabbage head in an oven dish (approx. 2 litres).
4. Cook chili powder, tomato puree, sugar, garlic, and flour in what’s left of sausage for a minute or so, add a little oil if necessary to make a paste. Add salt & pepper.
5. Add red wine & stock, bring to boil, lower & cook for about 5 minutes, stirring.
6. Pour over dish.
7. Cover dish with tinfoil, cook for approximately 1 hour.
8. Enjoy with some of remaining red wine.