Sausage and bean casserole with colcannon Recipe

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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


  • Preheat the oven to 180°C/350°F/Gas Mark 5.

  • 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.

  • 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.

  • 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.

  • Add the shredded cabbage and the boiling water, stir and cover.

  • Cook over a medium heat for 5 minutes. Remove the lid and stir until the cabbage has wilted and the water evaporated.

  • 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.

  • Add the butter, stir and serve with the sausage casserole.

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Top Tip

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