Sausage and bean casserole

  • Serves 4
  • Takes 5 minutes to make, 35-40 minutes to cook, plus freezing and defrosting
  • Easy
Use the Ultimate tomato sauce recipe as a base for this freezable sausage casserole recipe.

Nutritional info per serving

  • Calories744kcals
  • Fat54.7g (13.7g saturated)
  • Protein20.1g
  • Carbohydrates36.5g (18.6g sugars)
  • Salt3.2g

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  • 1 portion Ultimate tomato sauce, or 1 litre pasta sauce
  • 2 tbsp olive oil
  • 8 herby sausages
  • 200ml red wine
  • Large handful fresh flatleaf parsley, chopped, plus extra to serve
  • 400g can butter beans, drained and rinsed


  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. 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. 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.

From September 2009

Main Ingredients:

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