Sausage Casserole is one of our favourite ways to stretch what you’ve got, and bulking the meat out with beans and veg makes the whole meal healthy and filling.
The beauty of this recipe is that it’s incredibly adaptable and brilliant for using up odd bits of veg from the fridge or lonely cans at the back of the cupboard. You can bulk it out or scale it back as much as you like to suit what you’ve got since we all have to be a bit more creative in the kitchen at the moment. Rich, meaty sausages will help flavour the whole dish.
A mix of any of the veg at the bottom of your fridge – celery, sweet potato, butternut squash
1-2 cloves of garlic (optional)
1 tin of beans (any type)
A mix of veg from your freezer or cans – sweetcorn, peas, peppers
1 carton of passata or tin of chopped tomatoes
1 stock cube
Herbs, fresh or dried = rosemary, thyme, oregano and bay all work well. You can mix them up or just use one flavour
Brown the sausages lightly in oil, then remove from the pan.
Chop your fresh veggies and sweat them gently in the oil you fried the sausages in. Return your sausages to the pan and add your passata, then half fill the carton and add the water to the casserole.
Add your beans, herbs and black pepper, cover you pan with its lid and cook at 180C for 40-60 mins – until the sauce is nice and thick. You can also cook this on the hob at a simmer but stir it regularly to stop the sauce from sticking and burning.
The casserole shouldn’t need too much attention, but check on it occasionally since passata is prone to sticking and burning.
20 minutes before the end of cooking time, add any extra veggies from cans or the freezer – spinach and peas are likely to overcook if you add them too early, you just need them to cook through.
Roughly chop the sausages into large chunks to distribute them more evenly thought he dish before serving. Remove any stalky bits of herbs, and serve with jacket potatoes or fresh bread and butter.