Mexican style sausage casserole

This recipe is spicy, tasty and easy to make. Mix up the sausage flavours and add any veggies you like to this dish.

  • 700g mixed sausages (I used mini chorizo’s and regular pork)
  • 1 onion, sliced
  • 1 courgette, sliced into long slithers
  • 1/2 red pepper, sliced (I used tinned)
  • 1 tin plum tomatoes (400ml)
  • bunch of fresh coriander
  • 6 chipotle dried chillies, soaked in a little hot water
  • 2 tbsp. tomato puree
  • 1 tbsp. red wine vinegar
  • 1/2 tbsp. cumin powder
  • 1 tsp. smoked paprika
  • 3 large cloves of garlic, peeled
  • handful of fresh thyme leaves
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • Make the chilli paste by blending all of the ingredients along with the water the chillies have been soaked in. I soak them for about 15 minutes. Set aside.
  • Heat the oil in a large frying pan/shallow casserole dish and brown the sausages on all sides. Remove with a slotted spoon and set aside.
  • Add the courgette to the pan and brown a little before adding the onions and peppers. Cook for a few minutes then add the chilli paste.
  • Add a little water to the blender and shake to get al of the paste out, add to the pan and mix well.
  • Add the tin of tomatoes, then refill the can with water and add to the pan.
  • Place the sausages back into the pan and mix well.
  • Place into the oven for 20-25 minutes, the sauce should reduce in this time a little and the sausage will brown on the top.
  • Remove from the oven check for seasoning and sprinkle over the coriander.
  • Serve with rice and sides such as guacamole, sour cream and cheese.