Search

Sausage and bean crumble

(15 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Sausage and Bean Crumble
Sausage and Bean Crumble
  • Serves: 3-4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Make this hearty sausage and bean casserole topped with a crunchy herb crumble - a lovely winter warmer

Ingredients

  • 6-8 herby sausages
  • 6 rashers smoked streaky bacon, chopped
  • 1 large onion, peeled and cut into wedges
  • 410g can cannellini beans, drained and rinsed
  • 1 ham or vegetable stock cube
  • 1 teaspoon smoked paprika
  • 400g can chopped tomatoes
  • Salt and freshly ground black pepper
For the topping:
  • 150g (5oz) plain flour
  • 75g (2oz) butter, cubed
  • 2 tablespoons chopped fresh parsley

If you don't have any smoked paprika, you can give the recipe an Italian flavour by adding 1 level teaspoon of dried oregano or thyme

Method

  1. Set the oven to Gas Mark 3, or 160C.
  2. Place the sausages in a casserole dish and scatter over the chopped bacon, onion and beans.
  3. Pouring 200ml (7fl oz) boiling water into a measuring jug, and adding the stock cube, stir until its dissolved. Then stir in the smoked paprika and chopped tomatoes, and season well. Pour this mixture into the casserole dish.
  4. Cover the casserole dish with a lid or foil, and place on a baking tray in the centre of the oven. Bake for about 1 hours, or until the sausages are cooked and the onion has softened.
  5. To make the crumble topping: Tip the flour into a bowl and rub in the butter until the mixture starts to bind together. Mix in the parsley and some salt and pepper.
  6. Increase the oven temperature to Gas Mark 6, or 200C.
  7. Scatter the crumble mixture over the top of the casserole, and then cook, uncovered, for about 30 minutes, or until the crumble topping is a light-golden colour. Remove from the oven and
  8. serve with green vegetables or salad.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 247(kcal)
  • Fat 15.0g
  • Saturates 6.7g
  • Sugars 0.0g
  • Salt 0.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(15 ratings)

Your comments

Jane

This recipe is a firm family favourite - with one or two tweaks... I don't add the bacon but I do add more sausages. I allow 3 per person and I twist and cut them so they are half sized. Makes 3 sausages look a lot more.

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only 21.99