Try this sausage and butterbean casserole, then check out our sausage and bean casserole, vegetarian casserole and campfire stew.


  • 6 herby sausages, spicy ones such as toulouse
  • for frying oil
  • 6 slices streaky bacon, chopped
  • 1 large leek, sliced
  • 1 clove garlic, sliced
  • 1 large glass white wine
  • 200ml chicken stock
  • a pinch chilli flakes
  • 2 x 400g tins butter beans, drained and rinsed
  • a small bunch flat-leaf parsley, roughly chopped


  • STEP 1

    Brown the sausages all over in a little oil in a deep frying pan. Take out of the pan and slice each into 3 chunks on the diagonal.

  • STEP 2

    Cook the bacon in the same pan until golden, then add the leeks and garlic and cook until the leeks are soft. Add back the sausages, the wine, stock, chilli flakes and butter beans. Simmer for 15-20 minutes until the sausages are cooked through. Season and add the parsley.


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