Sausage and Bean Casserole With It

This recipe has lots of vegetables and the key thing is to use high quality sausages, with a high percentage pork content to them. It’s wholesome and tasty and so simple. Experiment with different flavours of sausages, I used ale ones today. If you are a vegetarian then use vegetarian sausages, which go all succulent and juicy in the casserole sauce.

This can be done in one frying pan. And can be on the table in under 30 minutes. You can do with traditional creamy mash, or why not try it with carrot and sweet potato mash? I don’t use any oil, so long as you have a non stick frying pan. I love getting all the sausage fat amazingness and coating all of the onions garlic in it. 

Serves 3-4 


6 sausages

1 onion

1 clove of garlic

Can of chopped tomatoes

10 leaves of fresh sage

10 mushrooms of your choice

1/2 a broccoli 

Can of haricot beans, or butter beans


Brown the sausages in a frying pan, whilst you are chopping the onions and garlic. Then add the onions and garlic and coat them in the sausage juices. Cook on a low heat until onions are soft and sausages are cooked. Add the broccoli and mushrooms and again coat in the sausage juices, cook for a further 2 minutes.

Add the can of chopped tomatoes, sage and can of white beans of your choice, I used harricot. Stir and simmer for 5-10 minutes.


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