This is the kind of comfort food that everyone loves on a cold autumn evening. I’m already planning on making it again for Bonfire night! Easy to prepare, tastes amazing, and doesn’t take anywhere near as long to make as a regular casserole. I first made this recipe a few years ago when our kitchen had been ripped out for renovation and I had a little fold-out table and a one-plate plug-in electric hob to work with. We were going to visit family, and it was my turn to cook dinner for everyone (10+ people). My mum offered to cook instead - given our kitchen situation - but I took it as a challenge, and this it was I ended up cooking. And it was a total success! All made at home on one hob, in one pan, then reheated for everyone to enjoy later. It’s simple to throw together - just adding bit to the pan as go. Here’s a breakdown:
So we brown the sausages in a big pan, then add in red onion, cook for a few minutes, then add in red peppers and chorizo. Fry up for a few minutes until the chorizo starts to sizzle. Next in goes garlic, thyme and paprika, followed by a good glug of red wine (you can leave the wine out if you prefer). Bubble up for a couple of minutes, then add in a couple of crumbled up stock cubes and three tins of chopped tomatoes. We let that simmer away for 15 minutes to develop the flavours, then add in drained cannelini and haricot beans and heat through for 5 minutes before serving.
You can eat it as a complete meal with a big wedge of crusty bread, or a big pile of creamy mashed potato, crispy roast potatoes, or totally spoil yourself and serve it with buttery mashed potato laced with kale and crispy bacon.
Tips to make ahead:
Cook the whole dish, then cool, cover and refrigerate for up to two days. Take out of the fridge an hour or two before you want to reheat, just to take the chill off the dish. Reheat on the hob over a medium heat, for about 20 minutes. Keep the dish covered for the first 10 minutes to help the heat distribute, then remove the lid and stir every couple of minutes to fully disperse the heat. Ensure the sausages are piping hot throughout before serving.
Vegetarian version:
Use fresh or frozen and defrosted vegetarian sausages, and leave out the chorizo. If you still want that smoky taste, then replace the regular paprika with smoked paprika.
Gluten free version:
Use gluten free sausages (I like Heck gluten free sausages), ensure your chorizo and wine are gluten free (they often are), and replace the crumbled up stock cube with gluten free stock pots or gluten free vegetable bouillon.
The Sausage Casserole Video:
Toad in the hole < another sausage based favourite Warming Scottish Beef Stew Cottage Pie with Rich Gravy Lancashire Hotpot - a classic winter dinner Fish Pie with Cheesy Mash Posh but easy Beef Bourguignon Roast Chicken with Creamy White Wine Sauce Rich and Tasty Steak Pie
The Sausage Casserole Recipe:
This post was first published in October 2016. Updated in October 2019 with new photos, tips and video. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
