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Berbere-spiced chicken sausage casserole
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1½ tbsp olive oil
10 Heck Chicken Italia Sausages
1 large red onion, chopped
6 cloves garlic, crushed
1 bulb fennel, finely chopped, fronds reserved
1 orange, 3 pared strips of zest
1½ tsp berbere spice mix
400g can butter beans, drained and rinsed
400g can plum tomatoes
300g Tenderstem broccoli, long stems cut into two or three pieces
350g Waitrose Duchy Organic Baby Potatoes
1. Heat the olive oil in a large, lidded casserole or sauté pan. Add the sausages and brown all over, ensuring they are cooked through, then set aside on a plate. Tip in the onion, garlic, fennel, pared orange zest and berbere spice mix. Cover and fry for 10-15 minutes, until soft.
2. Return the sausages to the pan, along with the beans, tomatoes and 200ml water. Bring to the boil, then reduce the heat and simmer for about 20 minutes. Tuck the broccoli into the top of the casserole, cover and cook for another 5-10 minutes until just tender.
3. Meanwhile, cook the baby potatoes in boiling water for 15-20 minutes, or until tender. Serve immediately with the casserole, scattered with the reserved fennel fronds.
Cook’s tip This is a delicious recipe that could be made meat-free by using vegetarian sausages. Mix and match the beans depending on what’s available, or try one of our cans of tomatoes with added herbs or olives, for variation.
Typical values per serving:
2 of your 5 a day/gluten free/low in saturated fat
This recipe was first published in March 2021.