Sausage Casserole #2

I’ve marked this sausage casserole as number two as I’m pretty sure that my usual casserole is lurking around on here somewhere. I’m a fan of sausage casseroles – there’s something very comforting and warming about them as my mind turns towards hearty Autumn/Winter meals they’ll definitely be more of them back on the menu!

I made this one a while back and it’s a recipe from Richmond Sausages – which are always my choice of sausage! It’s a very easy meal to knock up and also quite quick. It’s perfect family food – unless you’re my daughter who isn’t keen on baked beans. However, she did eat this as they’re all mixed in.

This recipe serves 4.

Sausage Casserole


olive oil
2 medium onions, diced
1 clove garlic, minced
8 thick sausages
220g tin of baked beans
250ml vegetable stock
400g tin chopped tomatos
1 tbsp Worcestershire sauce
pinch of mixed herbs
salt and pepper to season


Gently heat the oil in a deep pan. Add the diced onions and garlic and fry until softened and starting to colour golden.

Add the sausages to the pan and fry for a couple of minutes until brown.

Next add the baked beans, vegetable stock, chopped tomatoes, Worcestershire sauce and herbs to the pan. Gently stir to mix and then bring to the boil.  Allow to simmer for 20 minutes.

Season to taste.

I served this with a big pile of mashed potatoes – my favourite casserole accompaniment!

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