Halal-conscious recipe
One-pot sausage casserole, Halal
Barney Desmazery's one-pot sausage casserole with Halal beef or chicken sausages, smoked paprika, tomatoes and butter beans under a garlic breadcrumb crust, with water in place of red wine.
Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.
Photo: 彩色琪子 · CC BY-SA 3.0
Why Halal checks matter here
The casserole is built on 8 large pork sausages with 100 ml of red wine in the sauce, and the red wine vinegar is a scholarly difference.
This casserole bakes sausages in a smoky tomato and butter bean sauce under a garlic breadcrumb crust. The source uses 8 large pork sausages and 100 ml of red wine, so here they are Halal-certified beef or chicken sausages and 100 ml of water. Both swaps are ours.
It follows Barney Desmazery's one-pot sausage casserole for BBC Good Food. The sauce also takes a tablespoon of red wine vinegar, which the schools differ on, so use it only if your school accepts it.
The sausages bake half-submerged for 20 minutes, then the breadcrumbs go on for a final 10.
Halal-critical ingredients
- Pork sausages The published recipe uses 8 large pork sausages. A sausage is decided by its meat, the slaughter, the casing, and whether wine or a pork starter culture went into the mix. Use Halal-certified beef or chicken sausages, as here. See Sausage.
- Red wine The published recipe adds 100 ml of red wine to the sauce. Wine is the khamr the Qur'an forbids, and on this site that includes wine cooked into food. Use the same amount of water, as here. See Wine.
- Red wine vinegar Wine vinegar is a scholarly difference: the Hanafi school, Indonesia's MUI and IslamQA permit it, while the classical Shafi'i rule and Malaysia's 2006 fatwa do not. Use it only if your school accepts it. See Red wine vinegar.
Safe substitutes
- 8 large pork sausages → 8 large Halal-certified beef or chicken sausages (our swap)
- 100 ml red wine → 100 ml water (our swap)
Allergens
gluten (breadcrumbs)
Ingredients
Casserole
- 3 tbsp olive oil, plus an extra drizzle (optional)
- 8 large Halal-certified beef or chicken sausages (our swap for pork sausages)
- 1 onion, finely sliced
- a sprinkle golden caster sugar
- 1 tbsp red wine vinegar (see the vinegar check below)
- 1 tbsp tomato purée
- ½ tsp smoked paprika
- 400 g can of chopped tomatoes
- 100 ml water (our swap for 100 ml red wine)
- 2 bay leaves
- 400 g can of butter beans, drained but not rinsed
Garlic breadcrumbs
- 50 g fresh breadcrumbs
- 2 garlic cloves, finely grated
- a handful parsley leaves, roughly chopped
Method
- Brown the sausages. Heat the oven to 220°C (200°C fan, gas 7). Heat 1 tbsp oil in a shallow ovenproof casserole over a medium heat and gently fry the Halal sausages for 5 to 8 minutes until brown all over, then lift onto a plate.
- Make the sauce. Fry the onion in the pan for 5 to 8 minutes until it starts to turn golden, adding a little more oil if it sticks. Sprinkle in the sugar and cook for a minute, then stir in the vinegar, tomato purée and paprika to make a paste. Tip in the tomatoes, pour the water into the can, swish it round and add it to the pan. Stir in the bay leaves and beans.
- Bake. Arrange the sausages on top so they are half-submerged but still a little exposed. Bring to a simmer, then bake for 20 minutes.
- Add the crumb. Mix the breadcrumbs with the garlic and parsley, season and stir in 1 tbsp oil. Scatter over the casserole, drizzle with the last 1 tbsp oil and bake for 10 minutes more until golden and crisp. Leave to stand for a few minutes, then serve from the dish.
How this recipe was researched
Method adapted from BBC Good Food's 'One-pot sausage casserole with garlic breadcrumbs' by Barney Desmazery (serves 4: 8 large pork sausages browned 5 to 8 minutes in 1 tbsp of 3 tbsp olive oil in a shallow ovenproof casserole; 1 sliced onion fried 5 to 8 minutes; a sprinkle of golden caster sugar for a minute; 1 tbsp red wine vinegar, 1 tbsp tomato purée and ½ tsp smoked paprika stirred to a paste; a 400 g can of chopped tomatoes, 100 ml red wine swirled round the can, 2 bay leaves and a drained, unrinsed 400 g can of butter beans; the sausages half-submerged on top, brought to a simmer and baked 20 minutes at 220°C (200°C fan, gas 7); 50 g fresh breadcrumbs, 2 grated garlic cloves, parsley, seasoning and 1 tbsp oil scattered over, drizzled with the last 1 tbsp oil and baked 10 minutes more). We replaced the pork sausages with Halal-certified beef or chicken sausages and the red wine with 100 ml water; both swaps are ours. Timings follow the published technique rather than a kitchen test.
Technique and ingredient sources
-
One-pot sausage casserole with garlic breadcrumbs — BBC Good Food
Retrieved:
By Barney Desmazery. Serves 4, prep 10 minutes, cook 45 minutes: 8 pork sausages browned, onion, sugar, red wine vinegar, tomato purée, smoked paprika, a can of tomatoes, 100 ml red wine, bay and butter beans, baked 20 minutes at 220°C, then 10 minutes under garlic and parsley breadcrumbs. We replaced the sausages with Halal ones and the wine with water.
-
Sausage analysis — isithalal.food
Retrieved:
What decides whether a sausage is Halal: meat, slaughter, casing and additives.