For a crowd pleasing dinner for the whole family, enjoy this smoky sausage casserole recipe. Head to our butchers counter for 9 varieties of speciality sausages. We think this recipe is delicious with herby Cumberland sausages, or the Tomato and Pork variety for added flavour. The recipe packs in lots of veggies, including leeks which are perfectly in season.

Serves: 6

Cook in: 90 mins

Ingredients

12 Becketts Butchery Pork Sausages

2 medium leeks, washed and cut into rounds

2 sticks of celery, finely sliced

olive oil

2 teaspoons sweet smoky paprika

1 teaspoon ground cumin

12 ripe cherry tomatoes

2 red peppers, chopped into 2cm dice

2 cloves of garlic, peeled and finely sliced

1 tablespoon red wine vinegar

400g can chopped tomatoes

1 teaspoon wholegrain mustard

2 x 400 g tins of mixed beans, drained

Method

Heat a frying pan and brown the sausages over a high heat in a little oil, for 5 minutes.

Heat a glug of oil in a large ovenproof casserole pan over a medium heat, add the leeks, celery, garlic and red pepper and cook until they all begin to soften, stirring regularly.

Next, add the spices and cook for a further 2 minutes. Then add the remaining ingredients, along with a splash of water.

Mix everything together well, then add the sausages to the pan, pushing them down into the sauce so that they are covered.

Turn the heat down to a simmer and continue to cook with a lid on for a further 45 minutes. Add a splash of water if the pan begins to get a little dry.

Serve with mashed potato or brown rice.