Sausage, bean and mushroom casserole

Sausage, bean and mushroom casserole
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A tasty casserole that can be made up to two days in advance if stored in the fridge. When you are ready to use it simply reheat on the hob, adding a little more water if the mixture seems too dry.

Serves 6


6 tablespoons olive oil
350 g onions, chopped
2 carrots, chopped
400 g pancetta, cubed
1 kg pork sausages, cut into large chunks
2 tablespoons plain flour
250 ml red wine
75 g tomato puree
400 ml beef stock
2 x 400g cans cannellini beans, drained
250 g button mushrooms, quartered
5 bay leaves
salt and pepper to taste


Heat the oven to 200 C /Gas 6.

Heat the olive oil in a large flameproof casserole and fry the onions and carrots over a high heat for a few minutes until golden.

Add the sausages and pancetta and cook, stirring occasionally, for about 3 minutes until just starting to brown.
Mix in the flour and cook, stirring, for a further minute.

Pour in the wine and cook for two minutes before stirring in the tomato puree and the stock.

Add the beans, mushrooms and bay leaves. Season to taste with salt and pepper and bring to the boil.

Cover the pan and transfer to the oven for 30 minutes until the sausages and vegetables are cooked and the sauce has thickened. Serve.

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