This sausage casserole recipe was on the cover of last month's BBC Easy Cook magazine. As this recipe is posted, it's not appearing online yet.
I love sausages, so this really appealed...and it looks delicious! It's a perfect comforting and warming dish to make when entertaining family or friends.
Make ahead and then all you need to do on the night is reheat the casserole and serve it with cheesy garlic bread or some crusty bread - job done!!
Tips
- Make ahead – this sausage casserole recipe can be made up to 3 days ahead. Keep it covered and chilled in the fridge, then reheat until piping hot throughout.
- Freezable – any leftovers can be frozen in airtight containers.Defrost before reheating either on the hob or in the microwave.
Recent New Recipes
Category Spotlight...
LAMB
Whether roasted, grilled, braised, or slow cooked, lamb is highly versatile and can be found in dishes ranging from classic roast leg of lamb and lamb curry to lamb burgers, shanks, and stews.
How to make this Sausage Casserole
Ingredients
- 2 tbsp olive oil
- 150g diced pancetta
- 16 pork sausages
- 2 onions, thinly sliced
- 3 red and 3 yellow peppers, deseeded and cut into large slices
- a pinch of salt
- 4 cloves garlic, thinly sliced
- 2 tbsp sweet smoked paprika
- 2 tsp mild chilli powder
- 2 tbsp tomato puree
- 2 x 400g tins chopped tomatoes
- finely grated parmesan, to serve, plus the rind for cooking
- 400g tin butter beans, drained and rinsed
- 400g tin cannellini beans, drained and rinsed
- 400g tin borlotti beans, drained and rinsed
To serve (optional):
- cheesy garlic bread
- shop bought or homemade crusty bread
Instructions
- Heat the oil in a large (at least 5 litre) flameproof casserole over a medium heat. Add the pancetta and cook for a few minutes until the fat has rendered and it’s starting to crisp. Remove onto a plate and set aside. Add the sausages, in batches, and fry in the pancetta fat until browned all over (approx. 5 minutes per batch). Remove to the plate with the pancetta. Once the sausages are cool enough to handle, cut them into 3 or 4 pieces.
- In the same casserole dish, add the onions and peppers with a pinch of salt and cook for 5 to 10 minutes or until softened and the onions are translucent. Add the sliced garlic and cook for 1 minute. Add the spices and tomato puree and cook for another minute. Then add the tins of chopped tomatoes. Fill up one of the tins with water and pour this in too. Add the parmesan rind and return the pancetta and sausages to the casserole. Then add all the beans and simmer gently for 45 minutes. Remove the parmesan rind before serving the casserole with cheesy garlic bread or crusty bread, and garnished with grated parmesan.
Recipe Collection Spotlight...
10 WAYS TO MAKE A CHILLI
Here's 10 ways to make a chilli, but no two are the same!! As well as beef chilli, you'll find one topped with cornbread, one made with turkey mince, a couple of pork ones, a couple of chicken ones, a vegan one, and one with pasta in it. I hope you enjoy them as much as we do!
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Sausage Casserole
Equipment
Ingredients
- 2 tbsp olive oil
- 150 g (5.3 oz) diced pancetta
- 16 pork sausages
- 2 onions thinly sliced
- 3 red and 3 yellow peppers deseeded and cut into large slices
- a pinch of salt
- 4 cloves garlic thinly sliced
- 2 tbsp sweet smoked paprika
- 2 tsp mild chilli powder
- 2 tbsp tomato puree
- 800 g (28.2 oz) tins chopped tomatoes
- finely grated parmesan to serve, plus the rind for cooking
- 400 g (14.1 oz) tin butter beans drained and rinsed
- 400 g (14.1 oz) tin cannellini beans drained and rinsed
- 400 g (14.1 oz) tin borlotti beans drained and rinsed
To serve (optional):
- cheesy garlic bread
- shop bought or homemade crusty bread
Instructions
- Heat the oil in a large (at least 5 litre) flameproof casserole over a medium heat. Add the pancetta and cook for a few minutes until the fat has rendered and it’s starting to crisp. Remove onto a plate and set aside. Add the sausages, in batches, and fry in the pancetta fat until browned all over (approx. 5 minutes per batch). Remove to the plate with the pancetta. Once the sausages are cool enough to handle, cut them into 3 or 4 pieces.
- In the same casserole dish, add the onions and peppers with a pinch of salt and cook for 5 to 10 minutes or until softened and the onions are translucent. Add the sliced garlic and cook for 1 minute. Add the spices and tomato puree and cook for another minute. Then add the tins of chopped tomatoes. Fill up one of the tins with water and pour this in too. Add the parmesan rind and return the pancetta and sausages to the casserole. Then add all the beans and simmer gently for 45 minutes. Remove the parmesan rind before serving the casserole with cheesy garlic bread or crusty bread, and garnished with grated parmesan.
Notes
- Make ahead – this sausage casserole recipe can be made up to 3 days ahead. Keep it covered and chilled in the fridge, then reheat until piping hot throughout.
- Freezable – any leftovers can be frozen in airtight containers.Defrost before reheating either on the hob or in the microwave.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE