First step into making this delicious Mediterranean Sausage Casserole is to put some olive oil into a pan and brown the sausages on each side, for about 3-4 minutes. Then take out and put aside.

In the same pan, using the same oil, fry the onion and the garlic until translucent. Then add the potatoes and mix. Fry for a couple of minutes.

Add the tomatoes and the peppers, mix well, and fry for a few minutes.

Open the Schwartz Sausage Casserole packet and mix it with the can of tomato sauce. You can also mix it with water, but to achieve more flavour, I chose to mix it directly in the tomato sauce. Add the sauce over the vegetables and mix well.

Mix the mustard and the Worcestershire Sauce. Break the sage leaves by hand and put them inside the stew, together with the rosemary. Add the stock and the cider, mix well and put the lid on. Let it boil on medium heat for 10 minutes.

Take the lid off and add the sausages and the chorizo. I chose to chop the chorizo into slices, to release the flavour inside better. Sprinkle some chili flakes on top, if you want a bit of heat.

Turn the heat down to low and let the casserole simmer for the next couple of hours, until the liquid reduces. I chose to cook it for so long for a more intense flavour. You can easily bake the casserole or use a slow cooker as well.