Sausage Casserole
Sausage Casserole | Recipe
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Sausage Casserole | Recipe

Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
60 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons
  • 2 tsp
    Italian Allrounder
    A spicy revolution for pasta & pizza £4.99 £87.54/kg incl. 0% tax, excl. shipping
  • 1
    large onion
  • 2 cloves
    garlic
  • 150 g
    streaky bacon
  • 1
    red pepper
  • 1
    yellow pepper
  • 1
    courgette
  • 8
    good-quality pork sausages (such as Cumberland or Lincolnshire)
  • 1
    olive oil
  • 1 tbsp
    tomato puree
  • 1 tin
    chopped tomatoes (400 g)
  • 200 ml
    chicken stock
  • 1 tin
    butter beans (400 g), drained
  • salt, pepper
  • Optional
    fresh parsley, chopped

1
Preheat the oven to fan 180°C.


2
Peel and finely chop the onion and garlic. Cut the bacon into strips. Wash, deseed, and slice the peppers. Wash and dice the courgette.


3
Heat a large oven-proof pan or casserole dish over a medium heat. Add a little olive oil and fry the sausages until they are golden brown on all sides. Remove from the pan and set aside.


4
In the same pan, fry the bacon until crispy. Add the onion and garlic, cooking until soft and translucent.


5
Add the red and yellow peppers along with the courgette, and fry for 5–7 minutes until softened.


6
Stir in the tomato puree and cook briefly, then add the chopped tomatoes and chicken stock. Mix well.


7
Add the Italian Allrounder and adjust seasoning with salt and black pepper.


8
Return the sausages and bacon to the pan, and stir in the drained butter beans. Ensure everything is evenly mixed.


9
Place the pan (or transfer to a baking dish if needed) in the preheated oven and bake for about 30 minutes until bubbling and slightly thickened.


10
Remove from the oven and sprinkle with chopped parsley before serving, if desired.


Tip: Swap out the sausages for a vegetarian alternative and use vegetable stock for a meat-free sausage casserole.

Nutritional information: (Per person)

Calories
931
kcal

Carbohydrates
29
g

Protein
49
g

Fat
61
g

Method

1
Preheat the oven to fan 180°C.


2
Peel and finely chop the onion and garlic. Cut the bacon into strips. Wash, deseed, and slice the peppers. Wash and dice the courgette.


3
Heat a large oven-proof pan or casserole dish over a medium heat. Add a little olive oil and fry the sausages until they are golden brown on all sides. Remove from the pan and set aside.


4
In the same pan, fry the bacon until crispy. Add the onion and garlic, cooking until soft and translucent.


5
Add the red and yellow peppers along with the courgette, and fry for 5–7 minutes until softened.


6
Stir in the tomato puree and cook briefly, then add the chopped tomatoes and chicken stock. Mix well.


7
Add the Italian Allrounder and adjust seasoning with salt and black pepper.


8
Return the sausages and bacon to the pan, and stir in the drained butter beans. Ensure everything is evenly mixed.


9
Place the pan (or transfer to a baking dish if needed) in the preheated oven and bake for about 30 minutes until bubbling and slightly thickened.


10
Remove from the oven and sprinkle with chopped parsley before serving, if desired.


Tip: Swap out the sausages for a vegetarian alternative and use vegetable stock for a meat-free sausage casserole.

Nutritional information: (Per person)

Calories
931
kcal

Carbohydrates
29
g

Protein
49
g

Fat
61
g

Sausage casserole

This easy sausage casserole recipe is perfect for family meals. Packed with hearty sausages, beans, and rich Italian flavours, it goes wonderfully with crusty bread or creamy mashed potatoes for a comforting meal. Ready in just an hour, this sausage and bean casserole is ideal for busy weeknights or cosy weekends.

 

 

More cosy autumn bakes and gratins

Looking for more comfort food inspiration? Try our creamy pumpkin gratin, kale and potato gratin, or a delicious spinach and ricotta pasta bake. These cosy autumn bakes are perfect for chilly evenings, bringing warmth and hearty flavours to your table.

Ingredients

Persons
  • 2 tsp
    Italian Allrounder
    A spicy revolution for pasta & pizza £4.99 £87.54/kg incl. 0% tax, excl. shipping
  • 1
    large onion
  • 2 cloves
    garlic
  • 150 g
    streaky bacon
  • 1
    red pepper
  • 1
    yellow pepper
  • 1
    courgette
  • 8
    good-quality pork sausages (such as Cumberland or Lincolnshire)
  • 1
    olive oil
  • 1 tbsp
    tomato puree
  • 1 tin
    chopped tomatoes (400 g)
  • 200 ml
    chicken stock
  • 1 tin
    butter beans (400 g), drained
  • salt, pepper
  • Optional
    fresh parsley, chopped
Recipe

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