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How to make a sausage casserole

A wonderfully warming dish, this hearty sausage casserole is packed with chunky chorizo slices, creamy butter beans and vibrant spinach. Learn how to make this comforting one-pot with our simple step-by-step recipe.

  1. Fry the sausages

    Add 1 tablespoon of olive oil to a large saucepan and cook 400g of sausages for 2-3 minutes on each side. When cooked, remove from the pan and set aside.

    Fry the sausages
  2. Cook the chorizo

    Slice 200g spicy chorizo sausages thickly and add them to the pan to begin cooking. Then dice 2 white onions and finely slice 3 cloves of garlic and add them to the pan, cooking for a further 5 minutes.

    Cook the chorizo
  3. Incorporate the sausages

    Meanwhile, cut each cooked sausage into 4 even chunks. Add 1 tbsp of hot smoked paprika and the cooked sausages to the pan and stir well. Cook for 1 minute.

    Incorporate the sausages
  4. Add the liquids

    Add a 200ml glass of red wine to the pan and bring to the boil. Then pour in 150ml water and 1 tin of chopped tomatoes. Bring to a simmer and then reduce to a gentle simmer. Put a lid on the pan and leave to cook for 30 minutes on a low heat.

    Add the liquids
  5. Season and add veg

    Remove the lid, taste the sauce and add some salt and freshly ground black pepper if needed. Stir through 1 400g tin of drained butterbeans and a 240g pack of baby spinach. Stir well until the spinach has wilted and the butterbeans have warmed through.

    Season and add veg
  6. Serve and enjoy!

    Serve with warm crusty bread and a sprinkle of chopped flat-leaf parsley.

    Sausage casserole final 636x418 miniCalories 607 (30%), sugar 11.1g (12%), fat 39g (56%), saturates 13.5g (68%), salt 4.25g (71%), based on 4 servings. 

  7. Ingredients

    We've made a handy shopping list so you can get everything you need to make this hearty sausage casserole. Don't forget to screenshot before you go shopping!

    1 tbsp olive oil
    400g of sausages
    200g spicy chorizo
    2 white onions
    3 cloves of garlic
    1 tbsp hot smoked paprika
    200ml red wine
    1 tin of chopped tomatoes
    400g tin of butterbeans
    240g baby spinach