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One-pot

Sausage, Bean and Potato Casserole

A one-pan sausage casserole with tomatoes, cannellini beans and small potatoes in a smoky thyme gravy.

MainOne-potFamily dinnerHigh-fibreDinnerHigh protein
Total time1 hour 20 minutes
DifficultyModerate
Community ratingNew recipe
Per serving30.3g protein
Stock food photograph for Sausage, Bean and Potato Casserole
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Structure checkedAdaptive recipe data
Serves
6

Scaled live

Ingredients

6 people

Casserole

  • 12pork sausages (about 900g)
  • 1 tbspvegetable oil
  • 2onions, sliced
  • 2carrots, cut into 1cm dice
  • 2celery sticks, sliced
  • 3garlic cloves, crushed
  • 2 tbsptomato puree
  • 1 tspsmoked paprika
  • 1 tspdried thyme
  • 2 × 400g tinschopped tomatoes
  • 400 mlchicken stock
  • 1 tbspWorcestershire sauce
  • 800 gbaby potatoes, halved if larger than a walnut
  • 2 × 400g tinscannellini beans, drained (about 480g)
  • 1 tspfine salt
  • 1/2 tspblack pepper
  • 15 gflat-leaf parsley, chopped

Per serving

725 kcal30.3g protein61g carbs42g fat

Nutrition calculated from 17 of 17 ingredients

Approximately 700 kcal, 32g protein, 70g carbohydrate, 32g fat and 13g fibre per serving.

Clear and checked

Method

  1. 01

    Heat the oven to 180°C fan

    9 min

    Heat the oven to 180°C fan. Heat the oil in the casserole over medium-high heat. Brown the sausages for 8-10 minutes, turning, then transfer to a plate.

  2. 02

    Add the onions

    10 min

    Add the onions, carrots, celery and 1/2 tsp salt. Cook over medium heat for 10 minutes until softened. Add garlic for 1 minute, tomato puree for 2 minutes, then paprika and thyme for 30 seconds.

  3. 03

    Add tomatoes

    3 min

    Add tomatoes, stock, Worcestershire sauce, potatoes, remaining salt and pepper. Bring to a simmer and return the sausages.

  4. 04

    Cover and cook

    30 min

    Cover and cook in the oven for 30 minutes. Stir, add the beans and cook uncovered for another 20 minutes until the potatoes are tender, the sauce has thickened and sausages reach at least 75°C.

  5. 05

    Rest for 5 minutes

    5 min

    Rest for 5 minutes. Taste before adjusting salt, then fold through most of the parsley and scatter the rest on top.

Equipment check

4 items required

  • Large flameproof lidded casserole
  • Chopping board and knife
  • Wooden spoon
  • Meat thermometer

Dietary and allergen note: Gluten-free if the sausages, stock and Worcestershire sauce are suitable. Contains celery and fish (Worcestershire sauce).

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Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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