HOW TO MAKE

SAUSAGE CASSEROLE

SAUSAGE, BUTTER BEAN AND RED PEPPER CASSEROLE

Serves 4

INGREDIENTS

1tbs olive oil

1 coil boerewors

1 onion, cut into wedges

2 cloves garlic, chopped

2 tbs thyme, chopped

2 bay leaves

2 tsp dried oregano

1 tin chopped tomatoes

250ml Nederburg Ingenuity Spanish Red Blend 2012 (red wine)

2 tbs Huletts white sugar

1 tin butter beans, drained and rinsed 3 tbs chopped parsley

Salt and pepper

METHOD

Heat oil in a pot, then add the boerewors coil and cook on high heat until browned on both sides. Remove from the pot and set aside.

To the same pot, add the onion then cook until it begins to soften.

Add the garlic, thyme, bay leaves and oregano; then cook for about a minute.

Add tomatoes, red wine and sugar. Simmer on low heat for 10 minutes until reduced. Cut the boerewors into smaller pieces, and add to the sauce along with the beans, then simmer for another 5 minutes. Stir in the parsley, and season to taste.

Serve with Nederburg Ingenuity Spanish Red Blend 2012.