zoom Berbere-spiced chicken sausage casserole

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    Berbere-spiced chicken sausage casserole

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    Berbere-spiced chicken sausage casserole

    • Preparation time: 5 minutes
    • Cooking time: 45 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    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.

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    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.  


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