My youngest boy loves sausages, so for his birthday we made this bumper sausage and bean casserole which went down a treat. It’s easily halved if you require a smaller portion or have less mouths to feed. We’ve allowed for three sausages each as we’re quite a greedy lot!
Preparation time – 10 minutes
Cooking time – 90 minutes
Serves – 8 (easily halved)
Ingredients for Sausage and Bean Casserole
24 good quality fat sausages
1 large brown onion peeled and sliced
3 cloves of garlic peeled and thinly sliced
2 peppers (any colour) sliced into long strips
5 sun dried tomatoes sliced
500 ml chicken stock
250 ml red wine
Worcester sauce ( a couple of dashes)
Dessert spoon of smoked paprika
Tbsp dried basil
4 x 400g can chopped tomatoes
2 x can cannellini beans drained and rinsed
1 x can butter beans drained and rinsed
Fresh basil for garnish (optional)
Salt and pepper to season
Method for Sausage and Bean Casserole
Pre-heat the oven to 170 degrees (fan assisted)
Grill or fry the sausages for 8 mins or so, turning them so that they are browned on all sides and then set aside. We prefer to grill them and then rest on kitchen paper to absorb the fat.
Meanwhile, heat a lug of oil in a large oven proof casserole pot over a medium heat. Add the onion and garlic and fry for 3 minutes. Then add the peppers and sun dried tomatoes and fry for a further 5 minutes.
Add the wine, tomatoes and stock, paprika and herbs, give it a stir and bring to the boil. Then reduce to a simmer for 20 minutes with the lid on. Give it a few splashes of Worcester sauce and season to taste.
Add the sausages, and the cans of beans to the pot, put the lid back on and transfer it to the oven and bake for 60 minutes.
When ready garnish with fresh basil and serve with crusty garlic bread and a seasonal side salad.