Sausage and bean casserole with colcannon

(4 ratings)

What's my recipe book?


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!

Sausage and bean casserole
Sausage and bean casserole
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Sausage and bean casserole is a classic and serving it with potato colcannon gives it a creamy twist. This cheat's recipe is made using canned food for speed


For the casserole
  • 8 pork sausages
  • 1 x 295g can condensed tomato soup
  • 1 x 415g can baked beans
  • 1/2 x 410g can black eyed beans, drained
  • 1 tbsp vegetable oil
  • 1 red onion, cut into wedges
  • 2 Braeburn apples, cut into wedges

For the colcannon

  • 1/2 Savoy cabbage, finely shredded
  • 1 x 567g can new potatoes, drained
  • Olive oil
  • 2 tbsp butter
  • Bunch spring onions, finely chopped
  • 50ml boiling water
  • Sea salt and freshly ground black pepper

Use spicy pork sausages to give this dish an extra spicy kick.


  1. Preheat the oven to 180°C/350°F/Gas Mark 5.
  2. Heat the oil in a large frying pan, add the sausages and cook until lightly browned. Add the onion and apple and fry until lightly caramelised.
  3. Put the sausages, onion and apple into a dish. Pour over a can of condensed tomato soup and on equal quantity of water plus the black eyed and baked beans. Stir and bake in the oven for 30 minutes.
  4. For the colcannon, heat half the butter and a little olive oil in a saucepan; add the finely chopped spring onion and sauté for 2-3 minutes.
  5. Add the shredded cabbage and the boiling water, stir and cover.
  6. Cook over a medium heat for 5 minutes. Remove the lid and stir until the cabbage has wilted and the water evaporated.
  7. Add the new potatoes, as they begin to heat through crush with the back of a fork. Mix the potatoes and cabbage and season with sea salt and black pepper.
  8. Add the butter, stir and serve with the sausage casserole.

Your rating

Average rating

  • 3
(4 ratings)

Your comments

comments powered by Disqus

FREE Newsletter