Roasted sausage casserole and beans

Roasted sausage casserole and beans
  • Serves icon Serves 6
  • Time icon Takes 10 minutes to make, 1 hour to cook

A sausage casserole idea that’s both wallet and taste bud friendly – ideal for a weeknight meal. This recipe uses haricot beans, and Worcestershire sauce for a little kick.

If this isn’t quite what you’re after, we’ve got a similar recipe that uses Cumberland sausage swirls with mixed beans. Or, try our ever-popular easy sausage casserole.

Nutrition: per serving

Calories
629kcals
Fat
37.9g (12.9 saturated)
Protein
32.2g
Carbohydrates
42.5g (21.2g sugar)
Salt
5.4g
Calories
629kcals
Fat
37.9g (12.9 saturated)
Protein
32.2g
Carbohydrates
42.5g (21.2g sugar)
Salt
5.4g

Ingredients

  • 12 Cumberland sausages
  • 2 medium red onions, each one cut into eight
  • 1 tbsp olive oil
  • 100g dry-cured unsmoked bacon lardons
  • 50g tomato ketchup
  • 1½ tbsp Dijon mustard
  • 3 tbsp treacle
  • 400g can chopped tomatoes
  • A few good splashes of Worcestershire sauce
  • 1 tbsp fresh thyme leaves
  • 3 garlic cloves, chopped
  • 410g can haricot beans, drained

Method

  1. Preheat the oven to 200°c/fan180°c/gas 6. Place the sausages, onions, oil and lardons in a large roasting tin, toss well, then cook in the oven for 30 minutes.
  2. Meanwhile, in a bowl, make the sauce by mixing together the ketchup, mustard, treacle, chopped tomatoes, worcestershire sauce, thyme and garlic.
  3. Add the beans and sauce to the roasting tin and mix everything together. Season and roast for a further 30 minutes. Remove from the oven and serve with green veg.

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