Bloody Mary Sausage Casserole

Name: Bloody Mary Sausage Casserole
Prep time: PTM
Yield: 6 Servings
Ingredients: 6 brat sausages; 6 slices bacon; 6 fresh rosemary sprigs; 4 tablespoons olive oil; 2 red onions, roughly sliced; 2 celery sticks, chopped; 2 tablespoons thick balsamic glaze; 5 fl ounces red wine; 2-3 tablespoons vodka, optional; 15 fl ounces spiced tomato mix (or other similar juice); 3 garlic cloves, crushed; 2 bay leaves; 1 teaspoons chicken stock paste, I use Better Than Bouillon; 15 ounce can cannellini beans, not drained; flatleaf parsley, to serve

By Leslie Blythe Beans, Sausage Boiling, Roasting, Sautéing

October 17, 2022

Bloody Marys aren’t just for breakfast. This Bloody Mary Sausage Casserole uses spicy Bloody Mary mix, which gives it a nice kick. The bacon-wrapped sausage is braised in the oven with white beans, a perfect combination.

Yields: 6 Servings

Ingredients

6 brat sausages

6 slices bacon

6 fresh rosemary sprigs

4 tablespoons olive oil

2 red onions, roughly sliced

2 celery sticks, chopped

2 tablespoons thick balsamic glaze

5 fl ounces red wine

2-3 tablespoons vodka, optional

15 fl ounces spiced tomato mix (or other similar juice)

3 garlic cloves, crushed

2 bay leaves

1 teaspoons chicken stock paste, I use Better Than Bouillon

15 ounce can cannellini beans, not drained

flatleaf parsley, to serve

Directions

1Heat the oven to 350° F. Wrap each sausage in a slice of bacon, then tuck in a rosemary sprig.

2Heat half the oil in a large frying pan over medium heat, add 3 wrapped sausages, and fry until brown all over. Repeat with the remaining oil and sausages.

3Meanwhile, heat a glug of oil in the casserole and gently fry the onions and celery for 8 minutes until starting to soften. Stir in the balsamic glaze and season with salt and pepper.

4Add a splash of the red wine to the sausage pan and scrape up any browned bits with a wooden spoon, then add to the casserole with the vodka (if using), spiced tomato juice, remaining red wine, garlic, bay leaves, and the stock pot.

5Bring everything up to the boil, then stir in the beans and the liquid from the tin. Add the sausages, covering them with the sauce, then transfer to the oven to cook for 35-40 minutes until reduced, rich and sticky.

6Serve scattered with parsley.

Recipe from Delicious Magazine UK.

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