This hearty Sausage Casserole is delicious, kid friendly and versatile. Make on the stove or the slow cooker and follow modifications for a vegetarian or slimming version!
YOU WILL ALSO LOVE MY… CHUNKY BEEF CASSEROLE
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Trying to create slimming recipes and feed fussy children can be an exercise in frustration…
Lucky this one-pot sausage and bean casserole will be adored by everyone and is easy to make slimming friendly too!
Take a look at my recipe video and step by step instructions on how to make this comfort food classic!
Everyone loves sausages and baked beans right? This easy casserole recipe brings them together and adds chorizo for good measure!
This dish is PACKED with so much flavour – apart from the sausages, there’s onions, garlic, peppers, beans and tomatoes cooked slowly with spices until the sauce is deliciously rich.
Make it slimming friendly!
As you will see this recipe is not 100% diet friendly as written, mostly because of the chorizo. If you leave it out and use lean sausages, it becomes suitable for weight loss diets like Slimming World or Weight Watchers. Simples!
There’s a few options for lean sausages on the market, look out for a high meat but low fat content. Chicken and turkey sausages are leaner generally and there’s plenty of vegetarian and vegan options too.
Here’s what you will need
- Olive oil or low calorie cooking spray
- Sausages, your favourite kind. I like to use 95% pork sausages such as Black Farmer. Use lean sausages for a SW version or veggie sausages etc. Check the sausages are Gluten-Free if that is a concern
- Chorizo – I have used sweet cooking chorizo here (there’s also picante which is a bit spicy). Leave out if making a skinny or veggie version
- Onions and garlic
- Salt, mixed herbs, paprika, onion granules, mustard powder and a little brown sugar (or sweetener for a slimming version)
- Red wine vinegar – you can also use red wine
- Red peppers (feel free to add red and yellow peppers too)
- Cannellini beans – any beans you like can be used here, including baked beans in a pinch
- Chopped tomatoes (from a tin)
- Chicken/ Vegetable stock made using a cube – check it is Gluten-Free if that is a concern
- Chopped parsley to garnish
SAUSAGE CASSEROLE STEP BY STEP
Take a look at this step by step breakdown – please note you will find the full recipe, including ingredients in the recipe card at the end of this post.
Start by browning your sausages in a large casserole dish until nicely coloured – this could take up to 10 minutes. The sausages don’t have to be cooked all the way through at this stage. Set the sausages aside after cooking.
Cook the chorizo, in the same pan until it starts to crisp up a little and release some of its spicy oil – simply leave out if making a slimming or vegetarian version.
Reduce the heat to medium-low. Add the onions, garlic, salt, herbs and seasonings and pan fry, stirring constantly, for about 5 minutes.
Add the red wine vinegar and stand back – it will sizzle when it hits the pan and the strong smell may make your eyes water!
Stir in the sliced peppers, cooking for a few minutes until softened.
Add the tomatoes, cannellini beans and hot stock and bring to a simmer.
Nestle the sausages back into the sauce until they are partially submerged.
Partially cover the pot and cook for 30-40 minutes, stirring occasionally, until the sauce has thickened.
Check the seasoning and add salt and pepper as needed. Garnish with plenty of chopped parsley and serve.
The best serving option has got to be mashed potatoes… it’s basically comfort food heaven! You can also serve over rice or with steamed greens if you are watching your weight.
A slice of crusty bread is optional but very highly recommended!
Pair with a glass of spicy red wine (Apothic Red is my current fave) or a glass of beer would go nicely with this dish.
Male it vegan!
Make this recipe vegan (or vegetarian) by leaving out the chorizo, replacing the pork with vegetarian or vegan sausages and using vegetable instead of chicken stock.
Try to find some plant-based sausages with a smoky flavour as they are delicious in this dish! I really like the No Porkies vegan sausages you can get at Iceland.
Tips and FAQs
SLOW COOKER SAUSAGE CASSEROLE You can cook this recipe in a crockpot. Follow the method up until you add the sausages back into the sauce then cook on high for 4 hours or on low for up to 8. Some slow cookers allow for searing on the hob so you can use the inner pot of your cooker if that’s available to you (less washing up, yay!).
CAN YOU REHEAT THIS CASSEROLE? As with most casseroles and stews, this tastes EVEN BETTER the next day! Make sure you store the casserole in the fridge as soon as it has cooled down. Reheat until piping hot all the way through, adding a little water if the pan is too dry. Eat within three days.
FREEZING INSTRUCTIONS We never have enough leftovers to freeze but you CAN freeze this dish. Portion into suitable containers and freeze, consuming within 3 months. Thaw overnight in the fridge or defrost in a microwave before reheating.
- 1 tbsp olive oil or low calorie cooking spray
- 8 thick sausages , your choice
- 2 chorizo sausages, casing removed, sliced leave out for slimming / veggie version
- 2 red onions , roughly chopped
- 3 garlic cloves , minced
- 1 tsp salt
- 1 tsp mixed herbs
- 1 tsp smoked paprika
- 1 tsp garlic granules
- 1 tsp mustard powder
- 1 tbsp brown sugar or Sukrin Gold Sweetener
- 2 tbsp red wine vinegar or red wine
- 2 red peppers sliced
- 800 g (28oz) chopped tomatoes from two tins
- 800 g (28oz) tin cannellini beans from two tins, drained and rinsed
- 250 ml (1 cup) hot chicken stock , or vegetable stock more if needed
- Chopped parsley to serve
- Salt and pepper to season , to taste
- Heat the olive oil in a cassrole dish (or mist with cooking spray). Brown the sausages, turning frequently, over medium-high heat for 8-10 minutes or until nicely coloured. Set aside.
- Cook the chorizo in the same pan until it starts to crisp up a little and release some of its spicy oil (leave out if making a slimming or veggie version).
- Reduce the heat. Add the onions, garlic, salt, herbs and seasonings and pan fry, stirring constantly, for about 5 minutes.
- Add the red wine vinegar and stand back – it will sizzle when it hits the pan and the strong smell may make your eyes water!
- Stir in the peppers, cooking for a few minutes until softened.
- Add the tomatoes, beans and stock and bring to a simmer.
- Add the sausages back into the sauce until they are partially submerged.
- Partially cover the pot and cook for 30-40 minutes, stirring occasionally, until the sauce has thickened.
- Check the seasoning and add salt and pepper as needed. Garnish with plenty of chopped parsley and serve over mashed potatoes or rice.
Please note I am not affiliated in any way with Slimming World or Weight Watchers. These weight loss plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member.Nutritional information is always approximate and will depend on ingredients and serving sizes.
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