Ingredients
Topping
Method
1.Preheat oven to moderate, 180°C.
2.In a flameproof casserole dish heat half oil on high. Squeeze sausage mince from casings in rough tbsp sized pieces and add to pan. Brown 3-4 minutes. Remove from pan.
3.Using same pan, saute chorizo, onion and celery 4-5 minutes, until onion is tender. Stir in seeds and cook 1 minute.
4.Return sausages to pan and add wine to pan to deglaze. Simmer 1-2 minutes until almost completed evaporated. Add tomatoes, stock, zucchini and thyme. Bring to boil. Simmer, uncovered 4-5 minutes, until zucchini is tender.
5.Make topping: In a small bowl, combine all ingredients. Sprinkle over top of pork mixture. Bake 15-20 minutes, until topping turns golden brown. Serve with steamed beans
Deglazing describes pouring alcohol into a hot pan and scraping the base with a spoon. It dissolves any caramelised pieces of food on the base to create a tastier sauce.
Note
