Mediterranean baked sausage casserole with red wine & mushrooms

Mediterranean baked sausage casserole with red wine & mushrooms


1 packet Harvey Beef Angus Sausages

3 tbsp butter

1 onion, finely chopped

4 cloves garlic, crushed

2 tsp dried oregano

1 bay leaf

200g button mushrooms, cut in half

1 cup red wine or beef stock

400ml can chopped tomatoes

400g can cooked cannellini beans


  1. Heat 3 tbsp olive oil in a large deep saucepan. Over a medium high heat, add the sausages and brown each side until golden. Remove from pan on to a plate.
  2. Lower heat to medium, add chopped onion and garlic to pan and sauté gently until soft and golden. Add butter and then mushrooms and sauté for 2 minutes stirring occasionally.
  3. Add red wine or stock and simmer for a further 2 minutes.
  4. Return the sausages to the pan, add tomatoes, oregano, bay leaf, and drained cannellini beans.
  5. Season well with salt & pepper.
  6. Bring to a gentle simmer and cover with a lid. Simmer gently for approximately 25 minutes.
  7. Serve with creamy mashed potato & crusty bread.


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