Pork Sausage, Chickpea & Cavolo Nero Casserole

Method

1. To cut the sausages into smaller pieces (optional), gently pinch each sausage in half using your thumb and forefinger and twist to secure, then cut into two pieces with a sharp knife.
2. Wash the cavolo nero under running water, remove the stems and roughly chop into large pieces. Set aside.
3. Heat a large deep frying pan over medium heat. Add the olive oil and cook the sausages until browned but not cooked through. Remove from the pan and set aside.
4. Add the onion and garlic to the same pan and sauté until soft and fragrant. Add the chicken stock, crushed tomatoes and tomato paste, stirring well to combine.
5. Add the chickpeas to the sauce, then return the sausages to the pan along with any resting juices. Season lightly with sea salt and cracked black pepper.
6. Cover and simmer gently for 10–15 minutes. Remove the lid and stir in the cavolo nero and cherry tomatoes. Simmer for a further 5 minutes, or until the cavolo nero is tender.
7. To serve, sprinkle with chopped Italian parsley.

1. Cavolo nero (Tuscan spinach) can be substituted with kale, spinach or baby spinach.

1. Find Barossa Fine Foods traditional pork sausages in Woolworths, select independent supermarkets and Barossa Fine Foods retail stores throughout South Australia.