Sausage & Bean Casserole

Sausage & Bean Casserole

Recipes with Lincolnshire Sausage

Browned Lincolnshire sausages baked with butter beans, chopped tomatoes, and rosemary until the sauce thickens and the sausages glaze. A one-pot weeknight dinner that goes from stovetop to oven and onto the table in under an hour. Eat with crusty bread to soak up the sauce.

Prep Time

10 min

Cook Time

40 min

Servings

4

Difficulty

Easy

Ingredients

  • 8 Lincolnshire sausages
  • 2 tins butter beans or cannellini beans, drained
  • 1 tin chopped tomatoes (400g)
  • 2 red onions, sliced
  • 2 garlic cloves, sliced
  • 2 sprigs fresh rosemary
  • 1 tsp chilli flakes
  • 2 tbsp tomato purée
  • 1 tbsp olive oil
  • Salt and pepper

Steps

1

Preheat oven to 190°C. Brown the sausages in an ovenproof pan or casserole dish with olive oil over medium-high heat, about 5 minutes. Remove and set aside.

2

In the same pan, cook the onions for 5 minutes until softened. Add garlic, chilli flakes, and tomato purée, cook 1 minute more.

3

Add the chopped tomatoes, beans, and rosemary. Stir and bring to a simmer. Nestle the browned sausages into the beans.

4

Transfer to the oven and bake 30 minutes until the sauce has thickened and the sausages are glossy and cooked through. Serve straight from the dish with crusty bread.

Tips

Brown the sausages well before they go in the oven. The Maillard crust adds flavor and texture that the oven alone cannot produce. Use butter beans if you want something creamy, cannellini if you want something firmer.