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Nosh Pit Recipe: Great Sausage Casserole

Nosh Pit - Sausage Casserole


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Great Sausage  casserole

Serves 6

A rich tasting sausage casserole with a hint of spice. We like to add a dash of wine to the sauce, but it’s very good without it too.


1-2 tbsp sunflower oil

12 good, meaty pork sausages

6 rashers rindless streaky bacon, cut into 2.5cm lengths

2 medium onions, peeled and thinly sliced

2 garlic cloves, peeled and crushed

½ -1tsp hot chilli powder or smoked paprika

400g can chopped tomatoes

300ml chicken stock, made with 1 chicken stock cube

2 tbsp tomato puree

1 tbsp Worcestershire sauce

1 tbsp dark brown muscovado sugar

1 tsp dried mixed herbs

2 bay leaves

3-4 sprigs fresh thyme (optional)

100ml white wine, red wine or water

400g can butter beans or mixed beans


Heat 1 tbsp of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large saucepan or flame-proof casserole and set aside. Next, fry the bacon pieces in the same pan until the fat begins brown and crisp. Add to the sausages.

Put the onions in the same frying pan and fry over a medium heat for 5 minutes until beginning to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil. Add the garlic and cook for 2-3 minutes more until the onions turn pale golden brown, stirring frequently. Sprinkle over the chilli powder or smoked paprika and cook together for a few seconds more.

Stir in the tomatoes, chicken stock, tomato puree, Worcestershire sauce, brown sugar and herbs. Pour over the wine, or some extra water if you’re not using wine, and bring to a simmer.  Tip carefully into the pan with the sausages and bacon. 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 every now and then.

Drain the beans and rinse in a sieve under running water. Stir into the casserole, and continue to cook for a further 10 minutes, stirring occasionally until the sauce is thick. Adjust the seasoning to taste. Serve with thick slices of rustic bread, boiled or mashed potatoes or freshly cooked rice.


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