Bonfire Bangers - a Firework night Recipe


If you're feeding a crowd this Bonfire Night or want something to warm up the family when you get home from the firework display - try this smokey Sausage and Bean Casserole.


1 onion, finely chopped

1 yellow pepper and 1 red pepper, chopped

2 tbsp olive oil

4 garlic cloves, finely chopped

2 sticks of celery, chopped

6 cooking chorizo sausages cut into bite size pieces with a kitchen scissors

6 pork sausages

1 tsp sweet smoked paprika

1 tsp ground cumin

1 tbsp dried thyme

125 ml white wine

200 ml chicken stock

1 tin of aduki/ borlotti or kidney beans

2 sprigs fresh thyme

1 tin chopped tomatoes


1. Heat the olive oil in a large heavy based pan. Add the onion and cook gently for 5 minutes. Add the celery and peppers and cook for another 5 minutes.

2. Add all the sausages and fry for 5 minutes, then stir in the garlic and spices, dried thyme and continue cooking for 2 minutes until the smokey aromas start to release.

3. Pour in the wine, tinned tomatoes and chicken stock and add the fresh thyme. Bring to a simmer.

4. Cook gently for 40 minutes stirring occasionally. Add the beans towards the end of this cooking time and cook for a further five minutes. Remove the thyme sprigs, season with black pepper and serve with crusty bread.

Happy Fireworks night! Stay Safe x

Thanks for posting a comment. Your comment has been sent for approval and it will be published soon
Leave a comment
  • Name
  • Comment