Spicy Sausage and Bean Casserole

Thick, meaty sausages in a tasty, spiced tomato, herb and bean sauce for an economical complete meal in one pot. Serve in the casserole accompanied by chunks of crusty bread for a simple but nutritious mid-week family meal that is bound to please.


Serves 4

Preparation Time

Cook time

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Cook's NotePremium quality sausages can be pork or beef and will contain 100% meat.
Entertainer's TipFor alternative ways to serve try filling a giant Yorkshire pudding with the sausage casserole or serve with a side order of crunchy garlic bread.
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  • 8-12 premium quality, thick pork sausages, depending on appetite
  • 1 tablespoon vegetable oil
  • 1 large red onion, halved and thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 medium red pepper, stalk and seeds removed and flesh cut into 2cm pieces
  • 1 medium green pepper, stalk and seeds removed and flesh cut into2cm pieces
  • 1 medium yellow pepper, stalk and seeds removed and flesh cut into2cm pieces
  • 3 tablespoons tomato purée
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chopped fresh ordried sage
  • 1 tablespoon wholegrain mustard
  • ½ teaspoon black pepper
  • 2 x 400g cans chopped tomatoes in juice
  • 2 x 400g cans mixed beans, drained
  • 300ml hot beef stock
  • 1½ tablespoons cornflour mixed in 50ml water
  • Salt to season
  • 3 tablespoons freshly chopped parsley


Heat the oil in the casserole over a medium heat and cook the sausages for 5-6 minutes until nicely browned on all sides. Remove and reserve.

Add the sliced onion to the casserole and stir-fry for 3-4 minutes until softened and lightly browned. Add the garlic and peppers and cook for 2 minutes more.

Stir in the tomato purée, Worcestershire sauce, sage, mustard, black pepper, canned tomatoes, beans and stock, bring to a simmer and cook for 3-4 minutes.

Return the browned sausages to the casserole, mix into the sauce, put on the lid and cook over a low heat for 30 minutes stirring occasionally.

Add the cornflour and water mixture, stir until thickened and season to taste.

Just before serving stir in the freshly chopped parsley.