November is simply the worse.
I mean, it was bad enough before the end of daylight saving time.
But now, it’s dark at literally 4pm (on a good day), and it’s not quite time for Chrismas cheer just yet. Which is just depressing.
So unless you’ve escaped to a warm, sunny part of the world (!!), comfort food is the only way forward.
From late October to about March, this Italian-style sausage casserole is an absolute staple in my house.
Warming, comforting, satisfying, suuuuuuuper easy to make and -all things considered- healthy, it has all the good adjectives going on!
Make a big batch – have it for dinner, save some for lunch (it’s even better the next day!) and put leftovers in the freezer for lazy days.
- 4 chipolata or vegetarian sausages (you can also use turkey sausages), chopped into bite-sized pieces
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 1 small stalk celery, diced
- 1 clove garlic, diced
- 4 tomatoes, diced (or 1/2 can chopped tomato)
- 1 vegetable stock cube
- 1/2 can butter or cannellini beans
- 2 big handfuls baby spinach or cavolo nero leaves
- chilli powder, oregano and salt to taste
- In a large saucepan, heat up the oil. Add in the onion, carrots, celery and garlic. Season with salt and cook over medium for a few minutes.
- Add in the sausage pieces and keep cooking until the pieces are lightly roasted (about 5min).
- Throw in the chopped tomatoes and the stock cube. Top with 250ml of water and cook until the sausage meat if fully cooked.
- Season with chilli powder and oregano. Add the beans and spinach leaves and cook for another 10 minutes.
- Serve pipping hot in big bowls with a bit of crusty bread and some cosy TV program on the side!
Talk about a real kick-asserole!
More warming recipes
My favourite squash soup (VE, GF, DF)
The above recipe was originally published in March 2015. It was retested, rephotographed, rewritten and republished in November 2017.