When I go out for tapas I always order patatas bravas. I love the crispy pieces of potato smothered in the garlicky, tomatoey bravas sauce. I’ve had it in my head to make a big Spanish style bravas sausage casserole in my slow cooker for a while. This summer has not been up to much and the rainy days have had me guiltily rustling up comfort food dishes, instead of summery salads and such like.
I confess I made my sausage casserole with Quorn sausages, but you could very easily make them with your favourite meaty sausages if you’d prefer. I made the sauce in the slow cooker and let it bubble away gently to itself for a few hours.
I browned the sausages separately and popped them into the sauce for the last hour or so. The great thing about Quorn sausages is that they take on some of the flavour of the sauce.
To serve I roasted some new potatoes in some oil and once they were cooked I spooned over some sausages and bravas sauce and added a dollop of incredibly garlicky aioli.
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 2 500g cartons of passata
- 2 tablespoons of tomato purée
- 2 teaspoons of smoked paprika
- 1 tablespoon of sweet chilli sauce
- 1 teaspoon of sugar
- 2 tablespoons of fresh parsley, chopped
- 1 teaspoon of dried oregano
- Salt & Pepper to taste
- 8 sausages (two per person) I used Quorn sausages
- In a frying pan gently fry the onion in 1 tablespoon of olive oil until it's soft but not brown. Add in the garlic towards the end of cooking and cook through.
- Tip the fried onion and garlic into your slow cooker, add the passata, tomato purée, smoked paprika, sweet chilli sauce, sugar and oregano and cook on medium for about 3 hours. Taste and adjust seasoning if you feel it needs it.
- In the frying pan, fry your sausages until they're brown, drain and add to the sauce and leave to cook through for an hour. Before serving stir through 1 tablespoon of fresh parsley.
- Serve with crispy roasted potatoes and aioli. Scatter with the remaining chopped fresh parsley.
- I sometimes finely dice some peppers, cook them off and add them to the sauce to bump up the veg content. This sauce is perfect for hiding secret veg from your children!
- This does make lots of sauce. If you have lots left over it's delicious warmed up the next day with crusty bread.
It was delicious and something I will be making over and over again. What’s more it’s very simple, pretty quick to throw together and fairly frugal. What’s not to love?