Bloody mary sausage casserole

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Wrap each sausage in a rasher of bacon, then tuck in a rosemary sprig.
2. Heat half the oil in a large frying pan over a medium heat, add 3 wrapped sausages and fry until brown all over. Repeat with the remaining oil and sausages.
3. Meanwhile, heat a glug of oil in the casserole and gently fry the onions and celery for 8 minutes until starting to soften. Stir in the balsamic glaze and season with salt and pepper.
4. Add a splash of the red wine to the sausage pan and scrape up any browned bits with a wooden spoon, then add to the casserole with the vodka (if using), spiced tomato juice, remaining red wine, garlic, bay leaves and the stock pot.
5. Bring everything up to the boil, then stir in the beans and the liquid from the tin. Add the sausages, covering them with the sauce, then transfer to the oven to cook for 35-40 minutes until reduced, rich and sticky.
6. Serve scattered with the parsley (or see Make Ahead).