Spicy Sausage and Bean Casserole

SERVES
4-6 4-6
Spicy Sausage and Bean Casserole
Main ingredients
  • Meat
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3-ply Stainless Steel Rectangular Roaster
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3-ply Stainless Steel Rectangular Roaster
Ingredients
Method

Ingredients

  • 8-12 premium quality, thick pork sausages, depending on appetite
  • 1 tablespoon vegetable oil
  • 1 large red onion, halved and thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 medium red pepper, stalk and seeds removed and flesh cut into 2cm pieces
  • 1 medium green pepper, stalk and seeds removed and flesh cut into 2cm pieces
  • 1 medium yellow pepper, stalk and seeds removed and flesh cut into 2cm pieces
  • 3 tablespoons tomato purée
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chopped fresh or dried sage
  • 1 tablespoon wholegrain mustard
  • ½ teaspoon black pepper
  • 2 x 400g cans chopped tomatoes in juice
  • 2 x 400g cans mixed beans, drained
  • 300ml hot beef stock
  • 1½ tablespoons cornflour mixed in 50ml water
  • Salt to season
  • 3 tablespoons freshly chopped parsley

  • Method

  • 1
    Heat the oil in the casserole over a medium heat and cook the sausages for 5-6 minutes until nicely browned on all sides. Remove and reserve.
  • 2
    Add the sliced onion to the casserole and stir-fry for 3-4 minutes until softened and lightly browned. Add the garlic and peppers and cook for 2 minutes more.
  • 3
    Stir in the tomato purée, Worcestershire sauce, sage, mustard, black pepper, canned tomatoes, beans and stock, bring to a simmer and cook for 3-4 minutes.
  • 4
    Return the browned sausages to the casserole, mix into the sauce, put on the lid and cook over a low heat for 30 minutes stirring occasionally.
  • 5
    Add the cornflour and water mixture, stir until thickened and season to taste.
  • 6
    Just before serving stir in the freshly chopped parsley.
  • 7
    Cook's Notes
  • 8
    Premium quality sausages can be pork or beef and will contain 100% meat.
  • 9
    Seasoning in sausages can vary greatly so add extra seasoning to taste at the end of cooking.
  • 10
    For alternative ways to serve try filling a giant Yorkshire pudding with the sausage casserole or serve with a side order of crunchy garlic bread.