Best sausage casserole recipe

In a heavy bottomed casserole dish over a medium heat, heat the oil. Add the sausages and cook for around seven to eight minutes, turning occasionally until browned all over. Transfer sausages to a plate and return pan to the heat. 

Add the smoked pancetta lardons, and cook for two to three minutes, or until they begin to crisp up.

Add the onions and cook for a further five minutes, until they begin to soften, then finally add the garlic and cook for another two minutes. 

Pour the red wine into the pan and allow it to bubble for a couple of minutes, scraping any goodness from the bottom of the pan. 

Add the chopped tomatoes, smoked paprika, tomato puree, chicken stock, Henderson’s relish, bay leaves, fennel seeds, honey and rosemary. Stir to combine.

Add the sausages back into the pan and bring to a simmer. Loosely cover the pan and leave to simmer for 20 minutes.

Stir in the cannellini beans and continue to cook for another 10 minutes until the sauce has thickened.

Remove from heat and season to taste with salt and pepper.  Finally stir in the balsamic vinegar. Serve with warm crusty bread for mopping up all the tasty sauce.