Source: Great sausage casserole

Sausage Casserole

Course Main Dish
Cuisine British
Servings 6 people


  • 2 tbsp sunflower oil
  • 12 pork sausages
  • 6 rashers streaky bacon cut into 2.5cm lengths
  • 2 onions thinly sliced
  • 2 cloves garlic crushed
  • 1 tsp chilli flakes
  • 1 tsp smoked paprika
  • 400 g chopped tomatoes
  • 300 ml chicken stock
  • 1 tbsp dark brown sugaar
  • 1 tbsp Worcestershire sauce
  • 1 tsp mixed herbs dried
  • 2 bay leaves
  • 4 sprigs thyme fresh
  • 100 ml wine red or white
  • 400 g butter beans tin


  • Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof casserole dish and set aside.
  • Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the sausages.
  • Place the onions in the frying pan and fry over a medium heat for five minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil.
  • Add the garlic and cook for 2–3 minutes more until the onions turn pale golden-brown, stirring frequently.
  • Sprinkle over the chilli powder and smoked paprika and cook together for a few seconds longer.
  • Stir in the tomatoes, chicken stock, tomato purée, Worcestershire sauce, brown sugar and herbs.
  • Pour over the wine, or some water if you’re not using wine, and bring to a simmer.
  • Tip carefully into the pan with the sausages and bacon and return to a simmer, then reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time.
  • Drain the beans and rinse them in a sieve under cold running water. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.
  • Season to taste with salt and freshly ground black pepper and serve with rice or slices of rustic bread.

Categories: Dinner


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