I thought I would post one of the recipes from my latest cookbook “Midweek Meals Made Easy” which is available to download from Amazon. Here is the link Amazon.co.uk book link. A big thank you to all those people who have already bought it, and sent me a message of thanks for helping them with their food dilemmas!
Wholesome, hearty and delicious this sausage casserole is filling and fairly quick to make. I’ve used up other ingredients in this dish too on occasions, such as mushrooms and peppers
Sausage And Bean Casserole Recipe Ingredients
- 8 Pork sausages
- 3 Carrots cut into chunks
- 2 Tbsp oil
- 1 Large onion sliced
- 400 g chopped tomatoes
- 1 small can of drained butterbeans or cannellini beans (I once forgot them from my shopping list and so used baked beans … it tasted just fine!)
- 350 ml of vegetable stock
- 1tsp paprika or ½ tsp of chilli powder (if you have small children you can leave this out)
- Salt & pepper
- Optional – 1 bay leaf
Preheat the oven to 180 degrees centigrade.
Sausage And Bean Casserole Recipe Method
In a heavy based casserole pan add the oil and the sausages and begin to fry gently. Turn frequently to ensure they are golden all over. This should take around 8 minutes. Remove the sausages and place to one side.
Add the onion, and cook for 5 minutes until softened. Then add the garlic, carrots, tomatoes, beans, stock and paprika/chilli powder if using. If you have the optional bay leaf then add that also. Mix well and then add the sausages. Place the lid on the casserole and cook for around 45 minutes, checking every now and again.
The sauce should be thick. If it is still too liquid, then cook for a little bit longer, this time on the stove top with the lid off. If however throughout cooking it looks as if there is not enough liquid, then add a little extra hot water from a kettle.
Check for seasoning and add any salt and pepper.
Serve with some crusty bread or mashed potato is nice.
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