Fridge Friend Recipes
Sausage Casserole recipe
A hearty British sausage casserole with onions, carrots, beans and a rich tomato gravy, ideal for Bonfire Night or a family dinner.
75 min · Easy · British Jump to method
Ingredients
- 8 sausages
- 1 large, sliced onion
- 2, sliced carrots
- 2 cloves, crushed garlic
- 400 g tinned chopped tomatoes
- 1 tbsp tomato purée
- 400 ml chicken stock
- 400 g tin, drained butter beans
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tbsp oil
- to taste salt
- to taste black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 457 kcal |
| Protein | 21.5 g |
| Carbohydrates | 31.8 g |
| Fat | 25.4 g |
| Saturated fat | 8.2 g |
| Fibre | 7.8 g |
| Sugar | 8.1 g |
| Sodium | 1210 mg |
Why this works
A filling, protein-containing casserole with a moderate fibre boost from butter beans and vegetables, but it is relatively high in fat, saturated fat and salt depending on the sausages and stock used.
Butter beans add fibre and minerals. Butter beans contribute fibre, folate, iron and potassium, helping to improve satiety and support gut health.
Tomatoes and carrots provide antioxidants. Chopped tomatoes and carrots add vitamin C, carotenoids and other plant compounds that support immune and eye health.
Sodium may be high. Sausages, stock, Worcestershire sauce and added salt can make this dish high in sodium, which is worth watching if managing blood pressure.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6) and warm the oil in a large ovenproof casserole dish over a medium heat.
Let the oil shimmer rather than smoke; if it starts to haze, lower the heat so the casserole dish doesn’t scorch before the sausages go in.
- Brown the sausages all over, then lift them out and set aside.
Turn the sausages every minute or so to build an even deep golden-brown crust, and avoid crowding the dish or they will steam instead of colour.
- Add the onion and carrots to the dish and cook for 5 minutes until starting to soften.
Aim for the onion to look glossy and the carrot edges just beginning to soften at the centre; if they catch on the base, add a splash of water and scrape up the browned bits.
- Stir in the garlic and tomato purée, then cook for 1 minute.
Stir constantly once the garlic and purée go in, as the paste can burn quickly and turn bitter if left sitting on the hot base.
- Add the tinned chopped tomatoes, chicken stock, Worcestershire sauce and thyme. Season with salt and black pepper.
Bring the liquid up to a lively simmer only after everything is added, then taste the sauce now rather than later so the seasoning is properly balanced before it reduces.
- Return the sausages to the dish, bring to a gentle simmer, then cover and cook in the oven for 45 minutes.
Keep the simmer gentle and the lid on firmly; a hard boil can split the sausages and make the sauce cook down too quickly.
- Stir in the butter beans and cook uncovered for 15 minutes until the sauce has thickened and the sausages are cooked through.
The sauce should coat the back of a spoon and the beans should stay intact but hot through; if it looks loose, leave it uncovered a few minutes longer.
- Serve hot with mashed potatoes or crusty bread.
Check that the sausages are piping hot all the way through before serving, and let the casserole stand for a couple of minutes so the sauce settles and thickens slightly.
Prefer the classic version? Sausage and Onion Tomato Casserole
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