Sausage and beans are probably two of our favourite ingredients. And when you’ve got two favourite things, what do you do? You throw them in a casserole, that’s what! Seriously though, Sausage and Bean Casserole is the perfect meal I think. It’s easy, and incredibly cheap. It’s filling. It smells amazing and it brings such a rich flavour to these really incredibly basic ingredients. And, who doesn’t love a nice big sausage??
Whenever I make a chilli, the kids sit saying “can I have more beans?” As they sit desperately trying to excavate all of the kidney beans from the mound of food on their plates. I’ve started putting an extra tin in to meet the demand. It’s not just kidney beans though, they like all of them. A five bean chilli is like heaven.
Sausages are the same. We had a picnic the other day (In February, what the actual?) and it wasn’t until later that I realised that most of it was sausage based. We’re as happy with a sausage sandwich as we are with a massive toad in the hole.
So, obviously, Sausage and Bean C
Whatever it is, Sausage and Bean Casserole is the perfect filling family dinner. Great for a Saturday night or midweek meal and an awesome option if you are cooking on a budget. If there’s any left, bang it in the freezer for another night.
Variations on my Sausage and Bean Casserole
If you don’t want to use wine, just increase the amount of stock so that there’s enough liquid. It will taste a little different, but still yummy.
I serve my Sausage and Bean Casserole with mashed potatoes. It just seems right. Roast or boiled potatoes would work too, or crunchy bread to mop up the sauce.
I use cheap Asda pork sausages, but you could go fancy if you’d prefer. I also use butter beans, because I like them, but other beans would work well too if you prefer.
Sausage and Bean Casserole
- 1 tbsp Cooking Oil
- 12 Sausages
- 6 Rashers of Bacon – Roughly Chopped
- 1 Onion – Finely diced
- 2 Cloves Garlic – Crushed
- 1 tsp Smoked Paprika
- 400 g Chopped tomatoes
- 300 ml Chicken Stock
- 2 tbsp Tomato Puree
- Splash Henderson’s Relish
- 1 tbsp Dark Brown Sugar
- 1 tsp Mixed Herbs
- 2 Bay Leaves
- 1 tsp Thyme
- 150 ml Red Wine
- 1 Tin Butter Beans – Drained
- Pinch Salt and Pepper
- Heat the oil in a large frying pan, and have a large ovenproof dish to hand
- Gently fry the sausages in the frying pan for 5-10 minutes until browned
- Tip into the ovenproof dish
- In the same oil and pan, fry the bacon for 3-5 minutes until cooked
- Add to the sausages
- Fry the onions and garlic in the same frying pan, until the onions are soft
- Stir in the Paprika
- Add the tomatoes, chicken stock, tomato puree, Henderson’s, sugar, mixed herbs, thyme and bay leaves and stir
- Pour in the red wine, stir and bring to a simmer
- Remove from the heat and tip into the ovenproof dish
- Bring to a simmer, and cook for 20 minutes, stirring often
- Add the beans and a pinch of salt and pepper, stir and simmer for a further 10 minutes
- We use plain pork sausages and butter beans, but change these for your favourites .
- If making without wine, add extra chicken stock.
- I serve my Sausage and Bean casserole with Mashed potatoes, but other potatoes or bread would work well too.