Smokey sausage casserole

Serves 4


8 McCartney's smokey bacon pork sausages, cut into bite sized pieces
1 tsp oil
1 white onion finely diced
2 cloves garlic, finely diced
1 red pepper, finely diced
Handful of mushrooms, sliced
6 sundried Tomatoes from the deli counter
250ml red wine
1 jar passata
1 tsp sugar
0.5 tsp Smoked Paprika
Handful of fresh basil chopped


Gently fry the sausages in oil, in a large pan until cooked through and golden brown then remove cooked sausage and keep to one side.

In the same pan fry the onions and garlic until softened before adding the peppers, mushrooms and sundried tomatoes. Cook for a few minutes before returning the sausages to the pan.

Turn the heat up high, add the red wine and cook until reduced slightly. Add the passata, sugar, basil and paprika and simmer for half an hour.

Season to taste and serve with fluffy rice, crusty bread or pasta. Substitute with any other vegetables you like.