Heat the oil in the casserole over a medium heat, add the sausages and cook until browned all over. Remove the sausages from the pan and set to one side.
Add the onion, peppers and celery to the casserole and fry for 10–12 minutes until softened. Add the garlic, thyme, oregano and spices and fry for another 2–3 minutes.
Add the vinegar and flour and cook, stirring, for 1–2 minutes.
Return the sausages to the casserole. Stir in the chicken stock, chopped tomatoes and season with salt and pepper. Bring to a simmer and cook for 15 minutes until the sauce has reduced and thickened.
Serve the casserole with a sprinkling of spring onions and parsley.
Try serving with crusty bread for mopping up the sauce.
Le Creuset One-pot Cuisine: Classic Recipes for Casseroles, Tagines & Simple One-pot Dishes, published by Mitchell Beazley, £20, www.octopusbooks.co.uk
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