Wicked Chorizo Casserole


You’re gonna love the Wicked twist on this classic sausage casserole, otherwise known as a “stew” in the US of A. No matter what you call it, this dish is packed with veggies, spices, and Wicked Chorizo style bangers (sausages). It makes the ideal winter warmer, or try it anytime you want a soul-satisfying supper. Serve with warm crusty bread.


  • 1 onion
  • 1 rib celery
  • 1 red bell pepper
  • 3 cloves garlic
  • 1 package (12.35 oz/350 g) Wicked Kitchen Chorizo Style sausage, thawed 
  • 1 Tbsp olive oil 
  • 1 Tbsp harissa paste
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tsp dried thyme
  • 1/2 cup (100 ml) white wine
  • 1 can (14 oz/400 g) peeled plum tomatoes
  • 1 cube vegetable bouillon
  • 1 can (14 oz/400 g) lentils, drained
  • 5 leaves Tuscan kale (cavolo Nero) or curly kale
  • Salt and black pepper
  • Small bunch of fresh parsley


  1. Chop the onion, celery, and bell pepper, then peel and crush the garlic. Remove the casing from the sausages, then cut the sausages in half or thirds crosswise. You want some big chunks in this dish. 
  2. Place a medium (4-5 quart/liter) heatproof casserole or Dutch oven over medium heat and add the olive oil. Once hot, add the onion and fry until lightly browned and softened, 3 to 4 minutes. 
  3. Stir in the celery and bell pepper and fry for a further 2-3 minutes. Stir in the chorizo and fry for a minute or two, then stir in the garlic and fry for just a minute.
  4. Stir in the harissa paste, smoked paprika, cumin, dried thyme, white wine, can of tomatoes (with juice), bouillon cube and drained lentils. Fill up the empty can of tomatoes with water twice, adding the water to the casserole. 
  5. Stir well, and raise the heat to bring the liquid to a simmer. Cover and reduce the heat slightly to low. Leave to simmer with the lid on for 20 minutes. 
  6. After 20 minutes, de-stem the kale, chop the leaves, and add them to the casserole. Put on the lid and simmer again for a further 10-20 minutes. Taste the dish, adding to sea salt and black pepper if you think it needs it.
  7. When you’re ready to serve, top with parsley and serve with crusty bread.   


This recipe can be made with any vegan sausages but the Wicked chorizo style bangers contain a really great blend of herbs and spices which add to the overall flavour of the dish. If you do use a different brand of sausages, consider adjusting the amount of spices added, to help account for those lost in the sausages.

This truly is a one-pot wonder. Besides browning the onions and frying off the sausages, you can honestly throw almost all of your ingredients into the pan in any order. This makes this recipe a fun one to make with family or friends, as there’s very little that can actually go wrong! 

The one thing I’ll insist upon with this recipe is that you let it simmer for a while! A minimum of 30 minutes will ensure your sauce is thick and glossy for serving, so don’t rush it! Luckily this dish is also very hands-off, meaning you won’t need to stir often once the lid is on, so you can leave it to work some magic!

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