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
Ultimate version
Toulouse sausages, haricot beans, cider and a herby breadcrumb crust.
Per serving£4.88
Total cost£19.50
Time1 hr 55 min
Ingredients for 4
- Braise
- 8 Toulouse sausages
- 150 g smoked pancetta , lardons
- 1 onion , finely diced
- 2 carrots , diced
- 2 celery sticks , diced
- 3 cloves garlic , crushed
- 250 ml dry cider
- 400 g haricot beans , drained
- 400 g plum tomatoes , crushed
- 400 ml fresh chicken stock
- 2 thyme sprigs
- Crust
- 80 g panko breadcrumbs
- 1 handful fresh parsley , chopped
- 3 tbsp olive oil
- sea salt and black pepper , to taste
Method
- Brown the Toulouse sausages in olive oil until well coloured, then set aside.
- Render the pancetta, then sweat the onion, carrot, celery and garlic to a soft soffritto.
- Deglaze with the cider and reduce by half, then add the tomatoes, stock and thyme.
- Return the sausages, add the haricot beans, cover and braise at 160C for 50 minutes.
- Mix the panko with parsley and a drizzle of oil, scatter over the top and uncover.
- Bake a further 20 minutes until the crust is golden and crisp, then season and serve.
Equipment
- heavy casserole
- oven
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.
