Sausage casserole

Sausage casserole

Hearty sausages and butter beans combine with tangy tomatoes for an all-in-one winter warmer.

By , 21 September 2015
Sausage casserole
  • Ready in: 60 mins
  • Serves: 6
  • Price: 85p per serving
Nutritional Info
Each 370g serving contains
  • Fat low
  • Saturates low
  • Sugars low
  • Salt high
  • Energy 1578KJ 377KCAL
of your reference intake.
Typical energy values per 100g: 426kJ/102kcal.
  • 1 tbsp sunflower oil
  • 1 red onion, thinly sliced
  • 1 clove garlic, chopped
  • 400g pack Butcher's Selection Reduced Fat Cumberland Pork Sausages
  • 1 level tsp smoked paprika
  • 125g carrots, cut into small cubes
  • 300g baby potatoes, halved or quartered
  • 390g carton Chosen by you Chopped Tomatoes
  • 1 tbsp Lea & Perrins Worcestershire Sauce
  • 1 level tsp sugar
  • 2 sprigs thyme
  • 1/2 chicken stock cube, dissolved in 150ml hot water
  • 400g can butter beans, drained and rinsed
  • 2 level tsp cornflour
  • Heat the oil in a large pan and cook the onion over a low heat until soft and starting to turn golden.

  • Add the garlic and cook for 1 minute. Transfer to a bowl and set aside.

  • Increase the heat and add the sausages to the pan. Cook until lightly browned on all sides.

  • Return the onion to the pan and then stir in the paprika.

  • Add the carrots, baby potatoes, tomatoes, Worcestershire Sauce, sugar, thyme and chicken stock. Bring to the boil, cover and simmer for 30 minutes.

  • Add the butter beans to the pan. Heat through.

  • Mix the cornflour with a splash of cold water and stir into the pan. Simmer for 2 minutes.