Mains
British
BritishSausage Casserole
A hearty one-pot of sausages braised with beans and vegetables, from a budget tinned-bean bake to a chef-level cassoulet-style braise with Toulouse sausages and cider.
Dairy-free
Nut-free
Contains alcohol
Better version
Butcher's sausages, cannellini beans, smoked paprika and red wine.
Per serving£2.88
Total cost£11.50
Time1 hr 5 min
Ingredients for 4
- 8 butcher's pork sausages
- 1 onion , diced
- 2 carrots , sliced
- 100 g smoked bacon lardons
- 400 g cannellini beans , drained
- 400 g chopped tomatoes
- 150 ml red wine
- 300 ml chicken stock
- 1 tsp smoked paprika
- 2 cloves garlic , crushed
- 2 tbsp olive oil
- salt and pepper , to taste
Method
- Brown the sausages in the olive oil, then set aside.
- Crisp the lardons, then add the onion, carrots and garlic and soften.
- Stir in the smoked paprika, then pour in the wine and let it reduce by half.
- Add the tomatoes and stock, return the sausages and simmer for 30 minutes.
- Add the cannellini beans for the last 10 minutes, season and serve.
Equipment
The three ways, side by side
Budget
Value sausages, tinned beans and a stock-cube gravy.
Better
Butcher's sausages, cannellini beans, smoked paprika and red wine.
Ultimate
Toulouse sausages, haricot beans, cider and a herby breadcrumb crust.
