Our Cookbook

British

Smoky sausage casserole

Browned pork sausages simmered with peppers, tomatoes and cannellini beans, finished with a crisp breadcrumb top.

  • YieldServes 4
  • Prep15m
  • Cook1h
  • Effortweeknight

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 large celery stick, finely chopped
  • 2 peppers (any colour), cut into chunks
  • 6 pork sausages (about 400g)
  • 1 tsp sweet smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp chilli flakes
  • 2 x 400g tins chopped tomatoes
  • 400g tin cannellini beans, drained
  • 250g spinach
  • 2 tbsp fresh breadcrumbs

Method

  1. Heat the oil in a large heatproof casserole over a medium heat. Add the onion and cook for 5 minutes until softening, then stir in the garlic, celery and peppers and cook for a further 5 minutes.
  2. Turn the heat up, add the sausages and brown all over. Reduce to medium, sprinkle in the spices and season well, then pour over the tomatoes and bring to a simmer. Cover and simmer gently for 40 minutes, stirring occasionally.
  3. Heat the grill to high. Uncover the casserole, stir in the beans and spinach and warm through. Scatter the breadcrumbs over the top and grill for 2-3 minutes until golden and crisp.