Smoking Gun Sausages Recipe

A rich, smoky sausage-and-bacon casserole simmered with chilli sauce, tomatoes, red wine and kidney beans for a welcome punch of heat.

⏱️ Prep: 15 min🍳 Cook: 45 min

Ingredients

2 tbsp	30 ml	sunflower oil
8-12		good-quality pork bangers (sausages)
1 pack		unsmoked bacon
2		onions, diced
2		garlic cloves, crushed
3-5 tbsp	45–75 ml	Spice Island Chilli Bligh's Revenge sauce
400 g		tin chopped tomatoes
300 ml		chicken stock
1 tbsp	15 ml	Worcestershire sauce
1 tbsp	15 ml	marjoram
1 tbsp	15 ml	wholegrain mustard
175 ml		red wine
400 g		tin kidney beans
to taste		salt and freshly ground black pepper

Pop the sausages into a pan with a drizzle of oil and fry for ten minutes, or until browned. Take them out and set aside, then add the chopped bacon (cut the rind off; thin strips or squares work well). When the bacon is cooked, take it off the heat and set aside with the sausages.
In the same pan, add the chopped onion and fry for 1–2 minutes; it will quickly pick up all the meaty-fat flavors. Add the garlic and fry for another couple of minutes.
When the onions and garlic are soft, add the marjoram and the Bligh's Revenge chilli sauce; season with salt and pepper. Start with 1 tablespoon of chilli sauce and build it up to taste.
After a minute or so of stirring, add the chicken stock, chopped tomatoes, wholegrain mustard and Worcestershire sauce.
Add the red wine (roughly a 175 ml measure).
Return the sausages and bacon to the sauce and mix well. Cover and simmer for 20 minutes, then add the kidney beans and simmer a further 5–10 minutes.

The result is a marvellously rich and smoky sausage casserole with a welcome punch of heat.