Chili Sausage Casserole

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

• Ready In: 1 hr 20 mins
• 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.