Sausage and bean casserole recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Takes 5 minutes to make, 35-40 minutes to cook, plus freezing and defrosting
  3. Rating

Use the Ultimate tomato sauce recipe as a base for this casserole, then freeze.

tried and tested
Sausage and bean casserole


  1. 1 portion Ultimate tomato sauce
  2. 2 tbsp olive oil
  3. 8 herby sausages
  4. 200ml red wine
  5. Large handful fresh flatleaf parsley, chopped, plus extra to serve
  6. 400g can butter beans, drained and rinsed


  1. 1. Place the tomato sauce in a big freezer bag or sealable plastic container. Heat the oil in a frying pan over a medium heat and fry the sausages for 10 minutes until browned all over.
  2. 2. Add the red wine and parsley and bubble until reduced by two-thirds, then add to the sauce with the butter beans. Make sure the sausages are covered by the sauce. Allow to cool, then seal and freeze for up to 2 months.
  3. 3. Defrost in the fridge overnight, then place in a saucepan, cover and bring to a simmer. Cook for 10-12 minutes until piping hot. Garnish with chopped parsley and serve with crusty bread or baked potatoes.

Nutritional info

Per serving: 744kcals, 54.7g fat (13.7g saturated), 20.1g protein, 36.5g carbs, 18.6g sugar, 3.2g salt

Chef's tip

Use the Ultimate tomato sauce recipe as a base for this casserole.


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May 12

I don't understand when you put the ultimate tomato sauce in??? i dont want to freeze either (except the extra 2 portions of tomato sauce) so do you add it with the red wine? it never actually says when to add it?

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