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est. 1932

Bowers Butchers

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71 Lynn Road


King's Lynn


PE30 4PR

Bowers Recipes

Welcome to our recipe page


At Bowers Butchers we aim to provide you with the finest free range, locally sourced meat and are proud of the quality we offer.  This is why we want to offer you the best advice on how to prepare and produce wonderful meals for yourselves at home.

Sausage Casserole (serves 4)

By Bowers Butchers, Feb 15 2015 08:16PM

Casserole is ideal comfort food and this dish, made with our award winning sausages, is a real winner!


8 Bowers award winning traditional Norfolk sausages

4 Bowers chorizo sausages

100g streaky bacon, finely chopped

175g chopped onions

2 cloves of garlic, finely chopped

1 stick of celery, chopped

400g chopped tomatoes

1 tbsp. tomato puree

2 bay leaves

1 sprig of thyme

2 tsp. paprika

200ml good quality chicken stock

200ml red wine

400g butter beans

1 handful of chopped fresh parsley

Salt and pepper


Heat a little oil in a large non-stick frying pan. On a medium heat fry the sausages for about 8 minutes, giving them a little shake occasionally until they are browned all over. Transfer to your casserole dish and do the same with the chorizo sausage.

In the same frying pan, fry the bacon, onion, garlic, celery and carrot. Sweat off for 8-10 minutes.

Add the paprika, bay leaves and thyme and cook for a further 2 minutes stirring frequently.

Stir in the chopped tomatoes, puree, stock and wine and bring to a simmer.

Pour over the sausages, return the casserole dish to the heat, cover with a lid and simmer on a low heat for 20 minutes.

Drain the butter beans and add to the casserole. Cook for a further 5 minutes, stirring occasionally, until the sauce thickens.

Sprinkle over the parsley and season with salt and pepper to taste before serving.

Piers from Majestic Wine Warehouse, King's Lynn recommends the following:

"For this casserole, I'd go for a Chilean Carmenere. Carmenere is Chile's signature grape and really shows just how good the country's wines can be. Expect a full-bodied, juicy red with plenty of blackcurrant and bramble fruit and a lovely smoky finish which will really compliment the paprika in the dish."

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