Italian sausage casserole with cheesy garlic bread and gremolata
Guests coming over? Make this satisfying sausage stew ahead, then chuck the cheesy garlic bread in the oven when everyone arrives
Preparation time: 1 Hour 30 Minutes
olive oil 2 tbsp
turkey sausages thinly sliced
onions 2 thinly sliced
red and yellow peppers 3 of each, cut into large slices
garlic 4 cloves, thinly sliced
sweet smoked paprika 2 tbsp
mild chili powder 2 tsp
tomato purée 2 tbsp
chopped tomatoes 2 x 400g cans
parmesan cheese finely grated to serve, plus the rind for cooking
butter beans 400 g can, drained and rinsed
cannellini beans 400 g can, drained and rinsed
borlotti beans 400 g can, drained and rinsed
CHEESY GARLIC BREAD
tiger loaf or bloomer 1 large
garlic 4 cloves, crushed
flat-leaf parsley a small bunch, finely chopped
freshly grated mozzarella cheese, 1 cup
freshly grated cheddar cheese, 1 cup
flat-leaf parsley a large bunch, finely chopped
garlic 1 clove, crushed
extra-virgin olive oil 2 tbsp
Using a fine grater, freshly grate the parmesan cheese, and set the rind aside for step 3.
Using a coarse grater, freshly grate 1 cup of mozzarella cheese and 1 cup of cheddar.
Heat the olive oil in a large casserole over a medium heat. Tip in the pancetta and cook for a few minutes until the fat has rendered and it’s starting to crisp. Scoop out onto a plate. Add the sausages, in batches, and fry in the pancetta fat until really brown all over. Remove to a plate. Once cool enough to handle, cut each sausage into 3-4 pieces.
In the same casserole, cook the onions and peppers with a pinch of salt for 5-10 minutes or until softened and the onions are translucent. Add the garlic and cook for 1 minute. Add the spices and tomato purée, and cook for a further minute. Tip in the chopped tomatoes and parmesan rind, fill the tin up with water and pour this in, too. Return the pancetta and sausages, and add the beans, then simmer gently for 45 minutes (this can be made up to 3 days ahead, and then reheated).
For the cheesy garlic bread, preheat the oven to 350°F. Use a sharp knife to cut slits every 2 in lengthwise along the loaf, ¾ of the way down. Turn and carefully repeat widthwise, to create squares. Mix together the butter, garlic, parsley and a little seasoning. Use clean hands to work the butter in between all the slits, then sprinkle liberally with the mozzarella and cheddar, pushing some down into the gaps. Wrap up in foil and put into the oven for 10 minutes, then remove the foil and put back in to crisp up for a further 10 minutes.