Sausage And Chorizo Casserole Recipe

This sausage and chorizo stew recipe was first published on September 18th 2022.

When it comes to savory recipes, you know this blog is not usually the place. We are very much in love with savory food, but somehow we rarely feature it on the blog. But it stops, for sure – more savory coming your way, we promise. And we start this promise by featuring what we have decided is the best autumn stew you need in your life. Meet the sausage and chorizo casserole.

This casserole, it’s all you need this coming fall. It’s savory, it’s filling and it’s also very much comforting. One of those dishes you’ll share with your family on a cold autumn evening because it’s beautiful. It’s a casserole recipe you will cherish forever, just as much as we will. Already planning to make this sausage and chorizo casserole again because it’s bomb! Savory, spicy, meaty, and packed with beans. It’s the one dish that conquers all kinds of things, the one your family will beg you for every chance they get. And, it’s also considerably quick to make, so not one you’ll have to spend endless hours on. Win-win, am I right?!

We also have joined forces with a great meat producer and butcher for this recipe. So make sure you check out all about it in this post. Great meat is definitely something we have been looking at since the start of this blog, and we can’t wait to share with you all about Swaledale Butchers.

Sausage and Chorizo Casserole with Swaledale Butcher

Who is behind Swaledale Butcher?

So a couple of weeks ago we got an email from the lovely Tom. He told us a bit about Swaledale Butchers and their story, so we want to share that with you. Swaledale is a strictly whole-carcass, nose-to-tail butcher based in Yorkshire. Their passion, expertise and dedication is to supplying the native, livestock breeds of Britain to homes and businesses throughout the UK. All their produce is sourced from native breeds farmed across the Yorkshire Dales. Swaledale’s focus is on native breeds, as they are naturally able to graze on their rough Yorkshire uplands, unlike faster-growing continental breeds. This upland farming is a slower process than conventional farming, it produces better flavour whilst not making an unsustainable impact on the soil, land, and natural environment.

To maximise flavour for fabulous tasting meat, all beef, pork, and lamb are dry-aged on the bone in Swaledale’s Himalayan salt-ageing chamber. Award-winning sausages and bacon are also made using the same native breeds. They are a family business based in Skipton, which has achieved some great things over the years. One of the most satisfying is taking a drive around The Dales where there’s been a return to traditional livestock that’s clear to see; Dexter cattle, Belted Galloways and Highlands all dotted across the landscape.

So we were very excited Tom offered to gift us some meat for our sausage and chorizo casserole. And let me tell you, the sausages we used in this sausage casserole were to die for.

What meat did we pick for this sausage and chorizo casserole?

We picked the coarse pork sausages and the meat was literally a melt-in-your-mouth deal. Chunky, savoury and just perfect. They did not break while cooking and browned extremely well. The coriander and caraway come through splendidly, at each bite. They couldn’t be any better for this sausage casserole recipe.

The chorizo is a dulce cooking chorizo from Brindisa. We get ours through Ocado and let me tell you, it tastes so good! We love to add it to our avocado toast every now and then, and it’s just delicious! These cooking chorizos are made to Brindisa’s recipe by Embutidos Ortiz in La Rioja, Northern Spain. The Ortiz family have been making traditional chorizos for four generations. In that same tradition, these cooking chorizos are gluten and additive free. So all you will find in them is pork meat, salt, garlic and Spanish smoked paprika “pimentón”, which gives these their rich, smoky flavour.

What is chorizo?

Chorizo is a type of pork sausage which originated in the Iberian Peninsula. In Europe, chorizo sausages are a fermented, cured, smoked spicy sausage. It can be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. As mentioned, the main ingredients for chorizo are pork meat, salt, garlic and smoked paprika. The casing needs to be removed before cooking. And you can also find different types that are not necessarily sweet and less spicy.

What ingredients do I need to make the sausage and chorizo casserole?

The ingredients for this casserole dish are very common. On all the sausage casserole recipes you can find online, this one is the one for us. It took a bit of tweaking and changing to get to this, but we’re extremely happy with how it came out.

So of course you will need good quality sausages and good quality chorizo. Then it’s all down to the flavours you add: red onions, garlic cloves, mustard, red wine and tomatoes, red pepper and chicken stock. But also cannellini beans and some fresh and dried herbs like thyme. We have opted not to add potato or any other starchy veg as we felt the beans are filling enough as they are, and they are an excellent source of protein anyway. In the 55 minutes it takes to be ready, this sausage and chorizo casserole will make your whole home smell more… homely? Yes, that’s the right word! The epitome of comfort food, starting with the ingredients.

How do I make the sausage and chorizo casserole?

First off, what I would recommend is to get everything ready: slice your onions, crush your garlic, chop the chorizo up and rinse the beans. Prepare the chicken stock if you are using a cube, then also slice the peppers and open up those tomato tins. Nothing will beat being ready for everything to go in at the right time!

You will then start browning the meat, and this is whether or not you decide to use a slow cooker or a normal cooker on medium heat. Yes, you can most definitely make this in a slow cooker, so I will let you know the hows below. After both sausages and chorizo are browned, you will move both into a bowl and move onto the sauce. First the onions and garlic cloves, then the mustard, red wine and peppers. Softening the red peppers is a must (but you can also use a yellow pepper if you prefer). Then you will complete it all by adding the beans, tomatoes, meat and herbs. Simmering for 40 minutes, the best smell ever will invade your house! We served this easy casserole with some fresh crusty bread, but you can opt for mashed potatoes or rice if that tickles your fancy.

Sausage And Chorizo Casserole

Simona

A hearty, warming and comforting stew with beans and sausages and some very Spanish chorizo too!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Savoury

Cuisine European

Servings 6 People

Ingredients

  

• 8 sausage links
• 4 chorizo links
• 2 medium red onions
• 4 garlic cloves
• 1 tsp dijon mustard
• 1 tbsp brown sugar
• 2 tbsps red wine
• 2 red peppers
• 2 cans chopped tomatoes
• 2 cans cannellini beans
• 300 ml chicken stock
• 1 tsp mixed herbs
• 1 tsp chilli flakes
• 2 stalks fresh thyme
• salt & pepper to taste

Instructions

 

• Start by preparing all your ingredients: slice the red onions thinly, crush the garlic cloves and slice the red peppers and the chorizo in chunks. Rinse the cannellini beans and open the chopped tomatoes, measure the stock and gather the rest of the ingredients.
• In a big pan or casserole, start by browning the sausages, 5 minutes or so. Then move them in a bowl and do the same with the sliced chorizo, brown and set aside in the same bowl.
• Brown the onions for a few minutes, until soft, then add the crushed garlic. 
• After 5 minutes, add the mustard and stir well, then the red wine and let it simmer one minute.
• Add the red peppers and cook together for a couple of minutes, until tender. 
• Now it’s time to add the chopped tomatoes, cannellini beans and sugar. Mix in well, then add the the stock, herbs, chilli, salt and pepper.
• Add the sausages and chorizo back in.
• Combine and cover with a lid, then let it simmer for 30-40 minutes, stirring occasionally.
• Serve with crusty bread or over rice, potatoes or steamed vegetables alike.

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Can you freeze the sausage and chorizo casserole?

Yes, you can indeed! This sausage and chorizo casserole freezes extremely well and can be kept for up to three months in there. Make sure you let it cool down completely before transferring it to the freezer-safe pot of your choice, then portion it for however many people you need it for. We will have to make some for Fred before we move to Italy next year, so she has some comforting food after a long day at work and university.

Any other notes on this recipe?

Any choice of sausage will work here, but we cannot recommend Swaledale enough. If you are not a big fan of chorizo, then you can omit that. And the cannellini beans can easily be swapped for butter beans instead. Such a versatile dish to prepare, am I right?!

Do you have more savory comfort food recipes to suggest?

Absolutely! This chorizo sausage casserole is not the only comfort food recipes we have on the blog, you should check out:

• pumpkin gnocchi: nothing beats pasta in terms of comfort food in my opinion, and this is the perfect way to welcome fall;
• air fryer scalloped potatoes: nothing can beat stringy cheese, potatoes, butter and ham, a true hug of comfort;
• soy garlic chicken wings: deliciously double fried, with an even more delicious glaze to make you lick all your fingers clean;
• vegan mushroom korma: when you need a hug that adds spice and joy, this the recipe you want to go for;
• ponyo ramen: is there anything more comforting than ramen in a bowl?
• baked mostaccioli: delicious pasta bake with stringy cheese (from our sister blog);
• cannelloni bolognese: a classic that you can’t think enough of (from our sister blog);
• air fryer pizza roll ups: simple and yet so so delicious, a true hug from your mum in food form;
• pumpkin soup with chorizo: best comfort food for these colder days and one you can pop in a slow cooker and forget about it, or serve for Thanksgiving;

And that is the end of this sausage and chorizo casserole recipe!

Make sure you check the rest of our savoury recipes by visiting the dinner and lunch sections, respectively.

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