Sausage casserole

(233 ratings)

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Sausage casserole
Sausage casserole
  • Serves: 4-6

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

Make the ultimate sausage casserole with our classic sausage casserole recipe - it's so easy! Give sausages a smoky flavour by braising them in a tomato and paprika sauce with warming cannellini beans and potatoes. This sausage and bean casserole recipe serves 4-6 people and is perfect if you're got a lot of people to feed and want to do it in a cheap and easy way. Cook your sausage casserole in just 50 mins for smoky, tender sausages every time that everyone will love. This easy sausage casserole recipe is certainly a classic that you'll want to make time and time again. This hearty sausage casserole takes only 15 mins to prepare and then it cooks itself which is ideal if you're looking for something easy for dinner – you can leave it to it and get on with other things you may have to do. Plus, it’s ready in just four easy steps, so you know this sausage casserole is an easy recipe that you can whip up for a no-fuss midweek meal. Leftovers can be stored in an airtight container in the fridge for up to 2 days, make sure you reheat thoroughly before serving. This casserole is perfect served with rice, potatoes and crusty bread for dipping.


  • 1tbsp olive oil
  • 8 thick sausages
  • 1 onion, peeled and cut into slices
  • 2 garlic cloves, peeled and finely chopped
  • 1 leek, washed and cut into thick slices
  • 2 medium potatoes, peeled and cut into chunks (approx 450g)
  • 2tsp smoked paprika
  • 2 x 400g tins plum tomatoes
  • Splash of red wine
  • 200ml beef stock
  • 350g cannellini beans (drained weight)
  • Salt and pepper
  • Small handful of flat-leaf parsley or chives, chopped
  • Crusty bread, to serve

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat thoroughly before serving.


  1. Heat the oil in a large sauté pan and fry the sausages for 8-10 mins, turning frequently until browned all over. Remove from the pan, cut in half and set aside.
  2. Drain any excess oil from the pan then add the onion and garlic and sauté for a few minutes to soften. Add in the leeks, potato and smoked paprika and cook for 4-5 mins.
  3. Pour in the tomatoes, red wine and stock and bring to the boil. Reduce the heat and return the sausage pieces to the pan, along with the cannellini beans. Cover with a lid and cook for 20-25 mins over a low heat, stirring occasionally. Remove the lid and continue to cook for a further 5-10 mins.
  4. Season to taste, and scatter with parsley or chives. Serve with crusty bread.

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(233 ratings)

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