About this recipe:This is an excellent one-pan recipe that incorporates well spiced Italian sausages with your favourite ale, peppers, onions and herbs. A lovely winter warmer. Use any sort of bangers you wish if you can't find Italian sausages.
Robert M. Catalano
3 tablespoons olive oil
675g Italian sausages
3 red peppers, sliced
2 green peppers, sliced
2 large red onions, sliced
3 cloves garlic, chopped
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh coriander
2 tablespoons hot sauce
salt and pepper to taste
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Heat olive oil in a large heavy casserole over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside.
Pour in 1/2 of the beer to deglaze the casserole, scraping up any bits from the bottom. Place the red peppers, green peppers, onions and garlic in the casserole. Stir in the remaining beer and the passata. Season with oregano, coriander, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender.
Slice the sausages into bite size pieces, and add to the casserole. Cover, and simmer until sausage is cooked through.
If I could give this six stars I would. I used Farmfoods Lincolnshire sausages, two cans Budweiser beer, Cholula hot sauce, tin of Asda chopped tomatoes with two table spoons of tomato paste. Two large yellow onions, one teaspoon oregano and a half teaspoon of coriander powder.
This was delicious. - 14 Jan 2016
Being vegetarian, I used 6 Cauldron Cumberland sausages (halved) and a can of drained cannolini beans instead of the meaty sausages. It was lovely served with mash on the first night, then leftovers used to stuff baked potatoes topped with a little grated cheese the following day. A great bonfire night supper. Thank you. - 14 Nov 2015