This levelled up bake is a favourite supper in my house. It’s a great way to cook these already flavoursome Tesco Finest Signature pork sausages, allowing them to absorb all the rich, smoky flavours of the sweet peppers, chorizo, and paprika. Be sure to mop it all up with a hunk of Tesco Finest sourdough. If you like it spicier, use a hot paprika rather than the sweet variety.
Prep 30 min
Cook 1 hour
Serves 4
220g Tesco Finest sweet mini peppers
2 tbsp Tesco Finest Sicilian extra-virgin olive oil
1 Tesco Finest extra large brown onion, thinly sliced
100g Tesco Finest Spanish spicy chorizo ring, sliced
8 Tesco Finest Signature pork sausages
150ml Tesco Finest chicken stock
1 tsp sweet paprika
2 tsp fennel seeds
150ml Tesco Finest pinot grigio
1 x 400g can chopped tomatoes
2 x 400g can cannellini beans, drained
1 bay leaf
6 sprigs rosemary
Small bunch parsley, very finely chopped
To serve
Tesco Finest white sourdough loaf
Place the peppers on a baking tray and grill under a high heat for 15 minutes, turning halfway until blistered. Set aside to cool. Once cool enough to handle, peel off the skins and set the peeled peppers aside.
Heat the oil in a lidded, 30cm oven-proof shallow casserole dish, add the onion and fry for 15 minutes over a medium heat until golden and sticky.
Add the chorizo and fry for 5 minutes until golden, then remove both the chorizo and the onions from the dish. Brown the sausages in the dish for about 5 minutes. Remove the sausages and add the paprika and fennel, frying for 2 minutes. Pour in the wine and bring to a simmer, reduce the liquid by a third. Stir the tomatoes and beans into the dish, nestle in the bay leaf and rosemary and return the peppers, onions, chorizo and sausages. Season well.
Heat the oven to 180C (160C fan)/350F/ gas 4. Place a tight-fitting lid on to the casserole dish, slide into the centre of the oven and cook for 25 minutes.
Finish with the chopped parsley and serve with some crusty bread to mop up all the lovely juices.
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