Time 1h5m Number Of Ingredients 12 Steps:
Heat the oven to 400ºF. If you have sausage meat that is in casings, remove the casings from the meat. Cook the sausage, celery, onion and garlic in a 10 inch skillet over medium heat for 10 minutes, stirring occasionally, until the sausage is no longer pink. Drain of the fat. Mix the sausage mixture with the remaining ingredients in an ungreased 3 quart casserole. Bake at 400ºF, uncovered, for about 45 minutes, stirring once, until everything is hot and bubbly.
Time 1h40m Yield 16 servings. Number Of Ingredients 9 Steps:
In a large saucepan, cook sausage and onion in boiling water for 2 minutes; drain. In a large bowl, combine the ketchup, sugars, vinegar, molasses and mustard. Stir in beans and sausage mixture. , Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 1-1/2 hours or until bean mixture reaches desired thickness.
Time 1h55m Yield 15-20 serving(s) Number Of Ingredients 16 Steps:
Brown sausages, break into small pieces with a fork. Drain. Mix sausages with the rest of the ingredients. Place in 9 x 13 casserole. Bake at 350 degrees, uncovered for 1 1/2 hours.
Time 30m Yield 6 cups, 4-6 serving(s) Number Of Ingredients 7 Steps:
Prepare beans according to package directions. Cook sausage in skillet until brown; add remaining ingredients except beans. Continue cooking vegetables until tender. Add beans and cook until bubbly hot.
Time 1h15m Number Of Ingredients 10 Steps:
In a food processor, pulse bread until large crumbs form (you should have about 6 cups); season with salt and pepper. Set aside. Preheat oven to 375 degrees. In a 6-quart heavy-bottom saucepan, cook sausage, onions, and garlic, stirring occasionally, until onions are translucent and sausage is starting to brown, 15 to 20 minutes. Add tomato paste, broth, wine, thyme, and 2 cups water; bring to a boil. Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 minutes. Stir in 2 cups of the breadcrumbs. Divide sausage mixture between two 3-quart shallow baking dishes or eight 10-ounce ramekins. Top with remaining breadcrumbs. Bake, on a baking sheet, until topping is golden, 30 minutes.
Time 1h15m Number Of Ingredients 17 Steps:
Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan. Add 1 finely chopped onion and cook gently for 5 minutes. Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins. Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes. Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 - 2 mins or until the aromas are released. Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan. Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir. Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes. Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.
