Sausage and Bean Casserole

Prep time 10 – 15 mins

Cooking time – 20 mins

I first made this at school and I still love it!  The celery is a surprise ingredient but it really adds a lovely flavour and texture.

Its very easy to make vegetarian, or vegan – depending on your choice of sausage and accompaniments.

  • 1 pack of your favourite sausages
  • 1 tin of baked beans
  • 1 vegetable stock cube
  • 3 tablespoons of tomato puree
  • 2 sticks of celery
  • 1 courgette
  • Mushrooms (8 ish)
  • a drop of oil or frylight
  • water

You can of course, use whatever vegetables you like, but I tend to avoid root veg as it takes too long to cook.

1. snip sausages into small pieces, approx. 2cm in length.  Using a medium size saucepan, add the oil and heat gently, adding the sausage pieces.  Allow each sausage piece to brown evenly – once you have added the other ingredients, the sausages won’t brown any more – but will cook through.

2. whilst the sausages brown, chop the other veg into evenly sized pieces (2cm approx. – it really doesn’t matter), but keep stirring the sausages!

3. add the baked beans, tomato puree & vegetable stock cube.  Fill the empty bean tin with water and add to the pan.  Bring to a low simmer.

4. add the vegetables and allow to simmer for around 15 mins (until the veg feels tender)- stirring regularly.

5 serve with cheesey mash or mash with chives.



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