English Sausage and Bean Casserole
Warm, hearty, and bursting with classic British flavors, this English Sausage and Bean Casserole is the ultimate comfort food. Featuring juicy, browned pork sausages nestled in a rich tomato-based sauce seasoned with smoked paprika, thyme, and a dash of Worcestershire sauce, this one-pot dish is as satisfying as it is simple to prepare. Tender cannellini beans and a medley of sautéed vegetables, including onion, carrot, and celery, add depth and texture, while a gentle simmer ensures bold, well-rounded flavors. Perfect as a cozy family dinner, this casserole pairs beautifully with crusty bread or creamy mashed potatoes. Ready in under an hour, it's a nourishing meal that delivers classic comfort with minimal effort.
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Recipe Information
Ingredients
- 6 large pork sausages
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 1 large, diced carrot
- 2 diced celery stalks
- 400 grams canned chopped tomatoes
- 400 grams, drained and rinsed canned cannellini beans
- 250 milliliters chicken or vegetable stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Preheat a large, deep skillet or casserole dish over medium heat.
Heat 1 tablespoon of the olive oil in the skillet and add the sausages. Cook them for about 8-10 minutes, turning occasionally, until browned all over. Remove the sausages and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, minced garlic, carrot, and celery over medium heat for 5-6 minutes, or until softened.
Stir in the smoked paprika and dried thyme, cooking for 1 minute to release the flavors.
Add the canned chopped tomatoes, chicken or vegetable stock, Worcestershire sauce, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer, then return the sausages to the skillet. Nestle them into the sauce, ensuring they are partially submerged.
Cover the skillet with a lid and simmer on low heat for 20 minutes, stirring occasionally.
After 20 minutes, stir in the drained cannellini beans. Simmer uncovered for an additional 10 minutes, allowing the sauce to thicken slightly and the beans to heat through.
Remove the bay leaf and adjust seasoning with more salt or pepper if needed.
Sprinkle with chopped fresh parsley, if using, and serve hot with crusty bread or mashed potatoes.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 2395 mg | 104% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 7.8 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1131 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
