Sausage and Baked Bean Casserole


Now it’s September my mind has started to turn to more autumnal meals. I’m pretty sad about summer being almost over, I truly love it and do suffer a bit with the seasonal blues but one thing I do love is autumn/winter cooking.  There’s nothing better than a bit of comfort food and a nice warming casserole sums up autumn perfectly for me.

Sausage casserole used to be a regular in our dinner rotations however for whatever reason, it’s dropped right off in the past few years, but I am bring it back!  I think I’ve avoided it due to my fussy child – I hate having to make two separate dinners though inevitably it’s something I do several times a week.  I am trying to encourage him on though and he actually ate a plate of this tonight so I am super proud of him, it’s way out of his comfort zone but there’s nothing not to like here.

To me, this is the perfect family meal, served up with a big pile of peas and cheesy mash. I used Richmond Sausages as they are cheap and cheerful and hands down my favourite sausage ever. I’ve tried all manner of gourmet sausages, but the posher they are, the lumpier they seem to be, and I just don’t like them all gnarly.

The recipe here serves 4.

Sausage Casserole


olive oil
2 medium onions, diced
1 clove garlic, minced
12 thick sausages
400g 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.

It’s ridiculously simple, but oh-so-tasty. Definitely going to be a regular occurrence this winter!

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