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Smoky sausage casserole

Smoky sausage casserole

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Sure to be a family favourite, this warming winter one-pot has gently simmered sausages, hearty cannellini beans and a crunchy breadcrumb topping

  • Freezable
Nutrition: per serving
NutrientUnit
kcal525
fat29g
saturates10g
carbs39g
sugars17g
fibre7g
protein22g
salt3.1g
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Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 large celery stick, finely chopped
  • 2 peppers (any colour), cut into chunks
  • pack 6 pork sausage (about 400g/14oz)
  • 1 tsp sweet smoked paprika
  • ½ tsp ground cumin
  • ½ tsp chilli flakes
  • 2 x 400g cans chopped tomatoes
  • 400g can cannellini beans, drained
  • 250g bag spinach (or use the same quantity as frozen)
  • 2 tbsp fresh breadcrumbs (or frozen with herbs)

Method

  • STEP 1

    Put the oil in a large, heatproof casserole dish over a medium heat and add the onion, cooking for 5 mins until starting to soften. Tip in the garlic, celery and peppers, and give everything a good stir. Cook for 5 mins more.

  • STEP 2

    Turn the heat to high and add the sausages. Cook for a few mins until browned all over, then reduce the heat to medium, sprinkle in the spices and season well. Pour over the tomatoes and bring to a simmer. Cover and continue simmering gently for 40 mins, stirring every now and then.

  • STEP 3

    Heat the grill to high and uncover the casserole. Add the beans and spinach, and stir to warm through. Scatter over the breadcrumbs and grill for 2-3 mins until golden and crisp.

RECIPE TIPS
MAKING BREADCRUMBS
Leftover herbs, such as coriander, can be blitzed with stale bread to make herby crumbs and frozen in freezer bags for up to six months. Sprinkle over white fish or salmon and bake until golden and crisp. 

Goes well with

Recipe from Good Food magazine, February 2016

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Overall rating

A star rating of 4.6 out of 5.85 ratings
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