Bacon and Sausage Casserole

Ingredients For Bacon and Sausage Casserole

When I make my delicious bacon, sausage and baked bean casserole, I use:

Olive Oil – Other cooking oils and sprays are fine, too. 

Pork Sausages

Red Onion 

Bacon – I used unsmoked back bacon. Streaky bacon is great, too, and you can use smoked if you want a smokier finish. Any bacon, basically. 

Garlic Puree – Swap for three crushed cloves of garlic if you prefer, but make sure to cook these before adding the sauce instead of just stirring in and moving on as you would with puree. 

A Tin Chopped Tomatoes

Baked Beans

Chicken Stock – Veg stock is fine, too. 

Butter Beans

Tomato Purée

Henderson’s Relish – You can use Worcester sauce or that other one at a push. But they don’t taste the same. 

Bay Leaves

Mixed Herbs

Freshly Ground Black Pepper – Bacon is really salty, so I don’t add more salt, but you can for taste. 

You’ll Also Need

You only really need the basics! Things like a sharp knife, chopping board and spatula. 

I cook my bacon, sausage and baked bean casserole in my large Dutch Oven. You can use any flameproof dish or pan that’s big enough. 

It needs to be pretty massive!

How to Make Sausage and Bacon Casserole – Step-by-Step Instructions

Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.

Step One

Heat the oil in a large, non-stick pan or dish over medium heat on the hob. I use my large cast iron Dutch Oven. 

Step Two

Add the sausages and fry for a few minutes to brown, stirring often. They don’t need to be cooked through; they’ll finish cooking in the casserole, but it’s not a long, slow cook, so it’s good to start them off, and they’ll look better if the skin is brown. 

Step Three

Remove the sausages carefully and set them on one side for later.

Step Four 

Add the onions to the same pan and fry for 5 minutes, stirring often. 

If anything sticks to the pan, pour in a splash of stock to deglaze it. 

Step Five

Add the bacon and cook for a further 5 minutes to brown, stirring often. Again, it’ll finish in the casserole, but it needs cooking first. 

Step Six

Stir in the garlic puree and return the sausages. 

Step Seven

Add everything else. 

Step Eight

Stir well and bring to a gentle simmer. 

Step Nine

Simmer for about 30 minutes until everything is cooked through and the sauce is nice and thick. 

Serving Suggestions

I love a casserole with crusty homemade bread or thick, fluffy mashed potato with tons of butter. 

You could also serve with a side of green veggies. 

Of course, you don’t need to add anything if you don’t want to, it’s pretty filling with all of the meat and beans. 

Variations

The main variation would be the beans that you use. I love butter beans, but there are plenty of other options if you don’t. 

Add Some Veggies

I sometimes add some carrots, especially if I can get chantenay, which I love. But they aren’t necessary. 

Leftovers

Reheat leftovers on the hob, simmering for 10-15 minutes until any meat left is over 75 degrees C. Add a cup of water if needed.

I recommend using a food thermometer.

Another option is reheating in the microwave. 

Other Recipes 

If you love warming casseroles in the winter, you might also want to try:

• Sausage and Chorizo Casserole
• Pork and Cider Casserole
• One Pot Lamb Goulash
• Beef and Chorizo Stew
• Chorizo and Butterbean Stew

Recipe Card