Sausage & Bean Casserole

National sausage week demands my favourite sausage dish! One pot dishes are always nice and easy too, you just need to make sure you don’t overcook the veg. I also love this with butter beans.

Preparation Time:  15 Minutes                              Cooking Time: 40 Minutes                                  Serves:  4


  • 8 Pork Sausages (at least 80% pork)
  • 100g Chorizo, diced
  • ! tbsp Coconut OIl
  • 1 large Onion, diced
  • 2 Purple Carrots (or normal ones), diced
  • 2 small Leeks, halved & sliced
  • 2″ Cube Root Ginger, shredded
  • 2 small Courgettes, diced
  • 1 Romaine Pepper, diced
  • 8 Closed Cup Mushrooms, quartered
  • 3 Garlic Cloves
  • Fresh Parsley, chopped

The Sauce:

  • 1 400ml Tin Tomatoes
  • 1 400ml Tin Baked Beans
  • 1 400g Tin Kidney Beans
  • 200ml Chicken Stock
  • 2 tbsp Wholegrain Mustard
  • A splash of Balsamic Vinegar
  • A splash of Worcester Sauce
  • Sea Salt & Black Pepper


1. Preheat the oven to 200°, and put the sausages in for approximately half an hour.

2. Meanwhile, prepare all the veg. Heat the oil in a large saucepan, add the carrot, onion, leek, ginger & chorizo to the saucepan and fry gently for 4 minutes.

3. Add all the sauce ingredients, together with the remaining ingredients (except the parsley). Bring to a gentle simmer.

4. By this time the sausages should be cooked. Cut them into chunky slices, add to the mix and simmer for a couple of minutes.

5. Add the parsley, season to taste, serve.

Bonus Bits

– When buying sausages, always make sure they have a good quantity of meat, 80% pork or above.

– Cook the sausages on tin foil to save you washing up. Make sure you turn them a couple of times to stop them sticking.

– This should also work with vegetarian sausages, although I’ve not tried it yet. I assume you’d have to add them absolute last minute. If you try it let me know how it goes.

– Purple carrots are even higher in antioxidants than orange carrots, and they also apparently possess anti-inflammatory properties. This could make them very useful in the treatment of arthritis. They have been found to be antiviral, antiseptic and antimicrobial, and they also contain anticarcinogens and betacarotenes


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