This easy sausage, pork belly and bacon casserole brings three cuts of pork meat together to make one mouth-watering casserole. This casserole has a thick, rich stock bursting with flavour thanks to the meat, onion and paprika, giving it a hint of spice too. This dish is ideal for cold winters days as it’ll warm you through. The perfect alternative to your Sunday roast, serve this casserole with new potatoes and soft greens – the whole family is seriously going to love tucking into this dish! Leftovers can be stored in the fridge in an airtight container for up to 2 days. Reheat until piping hot and serve.
- 2tbsp sunflower oil
- 6 herby/garlic chorizo-style sausages
- 6 chunky pieces pork belly, approximately 1kg (2¼lb)
- 200g (7oz) smoked streaky bacon, chopped
- 1 large onion, peeled and cut into thin wedges
- 4 sticks celery, sliced
- 1 level tsp paprika
- 400g can chopped tomatoes
- 410g can cannellini beans, drained and rinsed
- 200ml (7fl oz) hot ham or pork stock
- Salt and freshly ground black pepper
Set the oven to gas mark 4 or 180°C.
Heat the oil in a frying pan and add the sausages. Cook them over a medium heat for about 5-7 mins, turning them regularly until they have browned. Transfer the sausages to a casserole dish.
In a frying pan, cook the pork belly for about 5-7 mins, turning it occasionally until it’s browned on all surfaces and then add it to the casserole dish.
Add the bacon, onion and celery to the frying pan and cook for about 5 mins, turning mixture occasionally until the bacon starts to brown and the onion and celery have softened. Sprinkle the paprika over and cook for a further minute, then transfer mixture to the casserole dish.
Add the tomatoes, beans and stock to dish and season. Stir the contents of casserole gently to mix them, then cover the dish.
Place the casserole dish in the centre of the oven and cook for 1½-2 hrs, or until the pork is tender. Remove from the oven and serve immediately, with mashed potato to soak up all the juices, if you like.
Video of the Week
Any speciality pork sausages will work well in this recipe, including pork and apple or Lincolnshire. I used chorizo-style sausages that I bought from a local market. To freezeLeave the casserole to cool, then pack it into a suitable container and freeze. Use within 1 month. Allow it to defrost before reheating.