Sausage and bean crumble Recipe

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serves:

3 - 4

Skill:

easy

Cost:

cheap

Prep:

30 min

Cooking:

2 hr

Nutrition per portion

RDA
Calories 741 kCal 37%
Fat 45g 64%
  -  Saturates 20g 100%

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 (2½oz) butter, cubed
  • 2 tablespoons chopped fresh parsley

Method

  • Set the oven to Gas Mark 3, or 160°C.

  • Place the sausages in a casserole dish and scatter over the chopped bacon, onion and beans.

  • Pouring 200ml (7fl oz) boiling water into a measuring jug, and adding the stock cube, stir until it’s dissolved. Then stir in the smoked paprika and chopped tomatoes, and season well. Pour this mixture into the casserole dish.

  • Cover the casserole dish with a lid or foil, and place on a baking tray in the centre of the oven. Bake for about 1½ hours, or until the sausages are cooked and the onion has softened.

  • 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.

  • Increase the oven temperature to Gas Mark 6, or 200°C.

  • 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

  • serve with green vegetables or salad.

More Recipe Ideas

Top Tip

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