Creamy Sausage, Bacon and Kale Casserole with Couscous
A satisfying sausage and bean casserole that’s a winner for a weeknight dinner and perfect comfort food for chilly days. It’s easy-to-make and delicious-to-eat, especially with a side of our Ainsley Couscous to soak up the creamy, flavourful sauce.
Method
Heat the oil in a heavy-based casserole dish over a medium heat and fry the sausages and bacon until golden. Stir in the garlic, rosemary and onions. Lower the heat, cover with a lid and cook gently, stirring occasionally, for 12-15 minutes until the onions are soft and browned.
Add the chicken stock and beans and season well. Bring to the boil then simmer gently for 20 minutes without a lid.
Stir the cream and kale into the sausages and simmer for a further 8-10 minutes.
Meanwhile prepare the couscous according to the packet instructions.
Taste and adjust the seasoning as required. Serve in warmed bowls with the couscous.
Ingredients
- 2 tbsp olive oil
- 1 x pack of your favourite thick sausages, each cut into 3
- 6 slices smoked streaky bacon, chopped into 2cm pieces
- 3 cloves garlic, thinly sliced
- 2 tsp finely chopped rosemary
- 1 large red onion, cut into wedges
- 500ml chicken stock
- 1 x 400g tin cannellini beans, rinsed and drained
- 75ml double cream
- 125g kale, tough stems removed, roughly chopped
- 2 x packets of Ainsley Couscous, (Lemon, Parsley & Mint or Sundried Tomato & Garlic work well)