Chili Sausage Casserole

• 1 (15 ounce) can kidney beans, drained & rinsed well
• 14 green cabbage head, shredded
• 1 onion, sliced
• 450 g beef sausages, good ones (I used Heller's Old Fashioned English Beef sausages)
• 1 teaspoon dried rosemary, ground
• 1 teaspoon dried thyme
• 1 teaspoon sumac
• 1 tablespoon ketchup
• 2 tablespoons whole meal flour
• 1 tablespoon chili powder
• 1 tablespoon demerara sugar
• 1 garlic clove, crushed
• 23 cup red wine
• 2 cups vegetable stock

1. Preheat oven to 180C.
2. Fry sausages with spices until cooked through, in non-stick pan.
3. Sausages should be pretty much self-oiling ;).
4. Layer sausage with onion and cabbage head in an oven dish (approx.
5. 2 litres).
6. Cook chili powder, tomato puree, sugar, garlic, and flour in whats left of sausage for a minute or so, add a little oil if necessary to make a paste.
7. Add salt & pepper.
8. Add red wine & stock, bring to boil, lower & cook for about 5 minutes, stirring.
9. Pour over dish.
10. Cover dish with tinfoil, cook for approximately 1 hour.
11. Enjoy with some of remaining red wine.

kidney beans, green cabbage, onion, beef sausages, rosemary, thyme, sumac, ketchup, meal flour, chili powder, demerara sugar, garlic, red wine, vegetable stock

Taken from www.food.com/recipe/chili-sausage-casserole-299890 (may not work)