Sausage Casserole recipe for Bonfire Night suggested by Rumps the Butcher of Warwick
25th October 2011
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Sausage Casserole with Beans

It's the perfect Autumn warmer, easy to prepare and a great idea for your bonfire night party. Serve with crusty warm bread for a tasty filling meal - sure to set off your bonfire night party with a big bang, especially as Rumps is offering 25% OFF all Sausages and Burgers. Download the Voucher here today 

1) Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning them over every now and then until they are a nice brown colour all over. Transfer to a large saucepan or a flameproof casserole dish and set aside.

2) Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the sausages.

3) Chop the onions and put them in the frying pan and fry for five minutes until they start to soften.

4) Put in the garlic and cook for 2–3 minutes more until the onions turn pale golden-brown, stirring frequently.

5) Sprinkle over the chilli powder or smoked paprika and cook together for a few seconds longer.

6) Stir in the tomatoes, chicken stock, tomato purée, Worcestershire sauce, brown sugar and herbs.

7) Pour over the wine, or some water if you’re not using wine, and bring to a simmer.

8) Tip carefully into the pan with the sausages and bacon and return to a simmer, then reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time.

9) Drain the beans and rinse them in a sieve under cold running water. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.

10) Season to taste with salt and freshly ground black pepper and serve with rice or slices of crusty bread - enjoy!


What You Will Need:


• 1–2 tbsp sunflower oil
• 12 good quality pork sausages
• 6 rashers rindless streaky bacon, cut into 2.5cm/1in lengths
• 2 medium onions, thinly sliced
• 2 garlic cloves, crushed
• ½–1 tsp hot chilli powder or smoked paprika
• 1 x 400g/14oz can chopped tomatoes
• 300ml/10fl oz chicken stock
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 1 tbsp dark brown muscovado sugar
• 1 tsp dried mixed herbs
• 2 bay leaves
• 3–4 sprigs of fresh thyme
• 100ml/3½fl oz red or white wine (optional)
• 1 x 400g/14oz can butter beans or mixed beans
• salt and freshly ground black pepper


About the Author

Stuart T

Member since: 9th July 2012

I'm a keen guitar player & musician who plays in our family band. Our highlight so far was playing to 10,000 people at Fairports Cropredy Convention in 2010 & featuring on Bob Harris's Sky Arts prog.

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