Ad – this product was complimentary in exchange for a recipe feature.
Once upon a time the term ‘voyage’ was used to describe a long journey, often involving perilous travel.
Nowadays, it can refer to the treacherous act we involve ourselves in each week as we wait outside Tesco for an hour, before desperately raiding shelves in search for milk and flour, which, at this point, may as well be treasured gold, often ending with Doris looting your basket of cackle fruit.
Whilst lost in the midst of social distancing blues, I was beyond excited to receive a package from the glorious Spice Island Chilli brimming with sauces to spice up my lockdown kitchen series!
I make a pretty mean sausage casserole (if I do say so myself) but I really wanted to try and create my own new recipe that offered something a bit special – and that’s where Bligh’s Revenge comes in! Get ready to batten down the hatches, friends.
“The year is 1787. Commanding Lieutenant William Bligh sets sail from Portsmouth on HMS Bounty. Overturned as Captain and set loose in the Pacific by a mutiny of the ship’s own crew, Bligh exclaimed to his loyal armourer, who was ordered to stay on board against his will,
“Never fear, my lads; I’ll do you justice if I ever reach England!”
After an exhausting voyage home in a small open boat, narrowly avoiding illness and with nothing but dwindling rations to help stay alive, Bligh reached England three years later.
Bligh immediately ordered a ship to collect the rebels from their island retreat near Tahiti and had them dragged back to Portsmouth to be court-martialled for their insolence. In 1792 Bligh succeeded in getting his revenge and those mutineers found guilty were brutally hanged by the yardarm in Portsmouth Dockyard.” – Spice Island Chilli
And so I created Smoking Gun Sausages, so named for the rich, smokey notes boasting from the chipotle, and as a dedication to good ‘ole Bligh who was finally served the justice, he deserved.
Ready for the good stuff?
You will need:
2 tbsp sunflower oil
8-12 good-quality pork bangers (I used Cumberland)
1 pack unsmoked bacon
2 onions diced
2 crushed garlic cloves
3-5 tbsp Bligh’s Revenge chilli sauce
400g tin chopped tomatoes
300ml chicken stock
2 tbsp tomato purée
1 tbsp Worcestershire sauce
1 tbsp wholegrain mustard
A medium glass of red wine (I used 19 Crimes)
400g tin kidney beans
salt and freshly ground black pepper
- Whack the sausages into a pan with a drizzle of oil and fry for ten minutes, or until browned. Take them out and put to one side before throwing in the chopped bacon (make sure you cut the rind off – I would recommend thin strips or squares) when your bacon is looking good enough to serve up at your local greasy spoon, take it off the heat and pop to one side with your sausages.
- In the same pan, add your chopped onion and fry for 1-2 minutes, or until you start crying (note: does not count if you are crying for reasons outside of onions) you’ll see the colour changing quite quickly as it picks up all those heavenly meat-fat flavours! Add your garlic and fry for another couple of minutes, making sure to keep stirring and watching the heat – if you burn your garlic, you may as well throw the whole kitchen away.
- When you are happy that your onions are soft and your garlic is letting off a perfume wild enough to keep the vamps away, add in your chilli sauce.
Note: I would recommend starting with one tablespoon of chilli sauce and building it up over the course of the recipe to suit your taste; although this is a particularly mild product, it’s still easier to add than to take away, and now isn’t the time to inadvertently burn a hole inside Mother’s large intestine.
- After a minute or so of stirring your base ingredients together, it’s time to throw in your chicken stock, chopped tomatoes, wholegrain mustard and Worcestershire sauce
Note: At this point, you may add in tomato pureé, but as the chilli sauce I am using has a very rich, tomato base, I left it out, but it’s entirely up to you and your little taste buds.
- Reluctantly add your red wine – I pop in roughly a 175ml measurement, but it depends how much I have left after drinking my way through steps 1-4… Season the whole sauce with salt n pepper.
- Now for the good part – add your sausages and bacon into your sauce and give it a good mix! It won’t take long for your kitchen to start letting off sexy fumes that’ll have you reminding the neighbours we’re locked down as they appear drooling at your front door.
- Cover your pot/pan/dish and let simmer for 20 minutes, pop in a can of kidney beans (remember to wash them first!) and simmer for a further 5-10 minutes – VOILA!
The result? A bloody marvellously rich and smokey sausage casserole that dances on your taste buds before punching you (pleasantly) in the back of the throat.
This is a great recipe for people that like a bit of heat with their food, but aren’t big on too much spice, or just fancy jazzing up a simple recipe.
The tomato and chipotle ingredients create the most amazing smokey finish, working perfectly as a substitute for the chilli powder and smoked paprika you would usually find in a casserole of this sort; it would also work amazingly with anything egg-based, I’m thinking it could be a good addition next time I whack out some huevos rancheros!
I personally serve this dish with a generous dollop of cheesy mashed potato, but it also works with nice rustic bread, or just on its own.
If you’ve fallen in love with the idea of Spice Island, you can view all the products on their website.
Keep safe – happy lockdown!