Sausage Casserole

Sausage Casserole

This sausage casserole is packed full of flavour, with a mix of warming spices and pieces of chorizo. It makes a great family winter dinner. Plus it can be make ahead of time too!

SERVINGS10 people
CALORIES390 kcal


    • 2 tbsp olive oil
    • 20-30 good quality chipolata sausages – depending on how hungry your family are!
    • 1 large red onion – peeled and chopped
    • 2 red peppers – deseeded and chopped
    • 20 mini chorizo – the bitesize ones, chopped in half
    • 3 cloves garlic – peeled and minced
    • 2 tsp paprika
    • 1 tsp dried thyme
    • 120 ml (½ cup) red wine – this is optional, leave it out if you prefer
    • 2 chicken stock cubes – crumbled
    • 3 x 400 g (3 x 14 oz) tins chopped tomatoes
    • 400 g (14 oz) tin haricot beans – drained and rinsed
  • 400 g (14 oz) tin cannellini beans – drained and rinsed


    • Heat the oil in a large non-stick frying pan until hot, and brown the sausages all over (you may need to do this in two batches if your pan isn’t big enough). It should take about 6-8 minutes.
      2 tbsp olive oil,20-30 good quality chipolata sausages
    • Add in the onion and cook for a further 3 minutes on a medium heat until the onion softens slightly.
      1 large red onion
    • Add the red peppers and mini chorizo pieces and cook for a further 3 minutes (try to get the chorizo to come into contact with the pan, rather than resting on top of everything else, this will help them to brown slightly).
      2 red peppers,20 mini chorizo
    • Add the garlic, paprika, and thyme and stir. Cook for 1 minute, then add in the wine. Let the wine bubble away for 2-3 minutes until reduced. Scrape up any bits that have stuck to the pan at this point.
      3 cloves garlic,2 tsp paprika,1 tsp dried thyme,120 ml (½ cup) red wine
    • Crumble in the stock cubes and stir, then add in the tinned tomatoes. Stir and bring to a gentle boil. Turn down the heat and simmer for 15 minutes, stirring a couple of times during cooking.
      2 chicken stock cubes,3 x 400 g (3 x 14 oz) tins chopped tomatoes
    • Add in the drained haricot and cannellini beans, stir and cook for a further 5 minutes until heated through.
      400 g (14 oz) tin haricot beans,400 g (14 oz) tin cannellini beans
  • Serve with mashed potatoes and peas if you like.