Sausage And Chorizo Casserole Recipe (2024)

When it comes to savoury recipes, you know this blog is not usually the place. We are very much in love with savoury food, but somehow we rarely feature it on the blog. But it stops, for sure – more savoury coming your way, we promise. And we start this promise by featuring what we have decided is the best autumn stew you need in your life. Meet the sausage and chorizo casserole.

This casserole, it’s all you need this coming fall. It’s savoury, it’s filling and it’s also very much comforting. One of those dishes you’ll share with your family on a cold autumn evening because it’s beautiful. It’s a casserole recipe you will cherish forever, just as much as we will. Already planning to make this sausage and chorizo casserole again because it’s bomb! Savoury, spicy, meaty and packed with beans. It’s the one dish that conquers all kinds of things, the one your family will beg you for every chance they get. And, it’s also considerably quick to make, so not one you’ll have to spend endless hours on. Win-win, am I right?!

We also have joined forces with a great meat producer and butcher for this recipe. So make sure you check out all about it in this post. Great meat is definitely something we have been looking at since the start of this blog, and we can’t wait to share with you all about Swaledale Butchers.

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Sausage and Chorizo Casserole with Swaledale Butcher

Who is behind Swaledale Butcher?

So a couple of weeks ago we got an email from the lovely Tom. He told us a bit about Swaledale Butchers and their story, so we want to share that with you. Swaledale is a strictly whole-carcass, nose-to-tail butcher based in Yorkshire. Their passion, expertise and dedication is to supplying the native, livestock breeds of Britain to homes and businesses throughout the UK. All their produce is sourced from native breeds farmed across the Yorkshire Dales. Swaledale’s focus is on native breeds, as they are naturally able to graze on their rough Yorkshire uplands, unlike faster-growing continental breeds. This upland farming is a slower process than conventional farming, it produces better flavour whilst not making an unsustainable impact on the soil, land, and natural environment.

To maximise flavour for fabulous tasting meat, all beef, pork, and lamb are dry-aged on the bone in Swaledale’s Himalayan salt-ageing chamber. Award-winning sausages and bacon are also made using the same native breeds. They are a family business based in Skipton, which has achieved some great things over the years. One of the most satisfying is taking a drive around The Dales where there’s been a return to traditional livestock that’s clear to see; Dexter cattle, Belted Galloways and Highlands all dotted across the landscape.

So we were very excited Tom offered to gift us some meat for our sausage and chorizo casserole. And let me tell you, the sausages we used in this sausage casserole were to die for.

What meat did we pick for this sausage and chorizo casserole?

We picked the coarse pork sausages and the meat was literally a melt-in-your-mouth deal. Chunky, savoury and just perfect. They did not break while cooking and browned extremely well. The coriander and caraway come through splendidly, at each bite. They couldn’t be any better for this sausage casserole recipe.

The chorizo is a dulce cooking chorizo from Brindisa. We get ours through Ocado and let me tell you, it tastes so good! We love to add it to our avocado toast every now and then, and it’s just delicious! These cooking chorizos are made to Brindisa’s recipe by Embutidos Ortiz in La Rioja, Northern Spain. The Ortiz family have been making traditional chorizos for four generations. In that same tradition, these cooking chorizos are gluten and additive free. So all you will find in them is pork meat, salt, garlic and Spanish smoked paprika “pimentón”, which gives these their rich, smoky flavour.

What is chorizo?

Chorizo is a type of pork sausage which originated in the Iberian Peninsula. In Europe, chorizo sausages are a fermented, cured, smoked sausage. It can be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. As mentioned, the main ingredients for chorizo are pork meat, salt, garlic and smoked paprika. The casing needs to be removed before cooking. And you can also find different types that are not necessarily sweet and less spicy.

What ingredients do I need to make the sausage and chorizo casserole?

The ingredients for this casserole are very common. On all the sausage casserole recipes you can find online, this one is the one for us. It took a bit of tweaking and changing to get to this, but we’re extremely happy with how it came out.

So of course you will need good quality sausages and good quality chorizo. Then it’s all down to the flavours you add: red onions, garlic cloves, mustard, red wine and tomatoes, red pepper and chicken stock. But also cannellini beans and some fresh and dried herbs like thyme. We have opted not to add potato or any other starchy veg as we felt the beans are filling enough as they are, and they are an excellent source of protein anyway. In the 55 minutes it takes to be ready, this sausage and chorizo casserole will make your whole home smell more… homely? Yes, that’s the right word! The epitome of comfort food, starting with the ingredients.

How do I make the sausage and chorizo casserole?

First off, what I would recommend is to get everything ready: slice your onions, crush your garlic, chop the chorizo up and rinse the beans. Prepare the chicken stock if you are using a cube, then also slice the peppers and open up those tomato tins. Nothing will beat being ready for everything to go in at the right time!

You will then start browning the meat, and this is whether or not you decide to use a slow cooker or a normal cooker on medium heat. Yes, you can most definitely make this in a slow cooker, so I will let you know the hows below. After both sausages and chorizo are browned, you will move both into a bowl and move onto the sauce. First the onions and garlic cloves, then the mustard, red wine and peppers. Softening the red peppers is a must (but you can also use a yellow pepper if you prefer). Then you will complete it all by adding the beans, tomatoes, meat and herbs. Simmering for 40 minutes, the best smell ever will invade your house! We served this easy casserole with some fresh crusty bread, but you can opt for mashed potatoes or rice if that tickles your fancy.

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Can you freeze the casserole?

Yes, you can indeed! This sausage and chorizo casserole freezes extremely well and can be kept for up to three months in there. Make sure you let it cool down completely before transferring it to the freezer-safe pot of your choice, then portion it for however many people you need it for. We will have to make some for Fred before we move to Italy next year, so she has some comforting food after a long day at work and university.

Any other notes on this recipe?

Any choice of sausage will work here, but we cannot recommend Swaledale enough. If you are not a big fan of chorizo, then you can omit that. And the cannellini beans can easily be swapped for butter beans instead. Such a versatile dish to prepare, am I right?!

And that is the end of this sausage and chorizo casserole recipe!

Make sure you check the rest of our savoury recipes by visiting the dinner and lunch sections respectively. And in the spirit of September, make sure to check out the blogs you need to read this month.

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