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What We're Eating : Great Sausage Casserole

16th July 2014 | Posted in Recipes by Ben Boughtwood


This take on sausage and beans makes a wonderfully warming and filling dish, and it freezes brilliantly if you have left overs, perfect for a quick meal later in the week!

This recipe takes between 30 minutes - 1 hour to prepare and cook and will serve 6 people. So let's get started.......


  • 1-2 Tablespoons of Sunflower Oil
  • 12 Good Quality Pork Sausages
  • 6 Rashers of Rindless Streaky Bacon (cut into 2.5cm lengths)
  • 2 Medium Onions (thinly sliced)
  • 2 Garlic Cloves (crushed)
  • ½-1 Teaspoons of Hot Chilli Powder or Smoked Paprika
  • 1 x 400g Can of Chopped Tomatoes
  • 300ml of Chicken Stock
  • 2 Tablespoons of Tomato Purée
  • 1 Tablespoon of Worcestershire Sauce
  • 1 Tablespoon of Dark Brown Sugar (preferably muscovado)
  • 1 Teaspoon of Dried Mixed Herbs
  • 2 Bay Leaves
  • 3-4 Sprigs of Fresh Thyme
  • 100ml of Red or White Wine (optional)
  • 1 x 400g Can of Butter Beans or Mixed Beans
  • Salt and Freshly Ground Black Pepper

Preperation Method.

  1. 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.
  2. Fry the bacon pieces in the frying pan until they begin to brown and crisp, then add to the sausages.
  3. Place the onions in the frying pan and fry over a medium heat for 5 minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil.
  4. Add the garlic and cook for 2-3 minutes more until the onions turn a pale golden-brown colour.
  5. Sprinkle over the chilli powder or smoked paprika and cook together for a few seconds longer.
  6. Stir in the tomatoes, chicken stock, tomato purée, Worchestershire sauce, brown sugar and herbs.
  7. Pour over the wine, or some water if your not using wine, bring to a simmer.
  8. 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.
  9. Drain the beans from the can in a sieve and rinse them under the cold water. Stir the beans into the casserole and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.
  10. Season to taste with salt and pepper and serve with a side of rice or slices of rustic bread. Enjoy!

Courtesy of BBC Food and The Hairy Bikers.


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