If you're a lover of a sausage casserole, then you'll love this healthier version which uses reduced fat sausages and includes plenty of veg and beans for a nutritional kick. Plus, it only takes 10 mins of prep time so you can get it simmering and on the table in no time.
Looking for more warming casserole recipes? We've got you covered with our best chicken casseroles and our best beef casseroles, as well as some useful hacks when cooking a casserole to get the most flavour out of it.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Cal/Serv:
479
Ingredients
1Tbsp.
olive oil
8
skinny sausages (reduced fat)
200g
(7oz) bacon lardons
1
onion, finely chopped
1
celery stick, finely chopped
2
large garlic cloves, crushed
1
bay leaf
2-3 sprigs thyme
400g
(14oz) tin chopped tomatoes
200ml
(7 fl oz (⅓ pint)) carton passata
400g
(14oz) haricot beans, drained and rinsed
Small handful parsley, chopped
Crusty bread to serve, if you like
Directions
Step 1
Heat the oil in a large heavy based pan over a medium heat. Add the sausages, fry for a few min on each side until browned, then remove and set aside.
Step 2
Add lardons to the hot pan and cook for 5min until crispy, then set aside with the sausages. Add onion and celery to the pan for 5-6min until beginning to soften. Stir through garlic, bay and thyme for 2min and return sausages and lardons to the pan.
Step 3
Pour over chopped tomatoes, passata and beans. Stir well and bring to the boil, cover with a lid and simmer for 20-25min, until sausages are cooked through and sauce has thickened. Sprinkle with parsley, season to taste and serve with crusty bread, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
