Try this Toulouse sausage and butter bean casserole, then check out our vegetarian casserole.


  • 6 spicy sausages, Toulouse are good
  • 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 parsley, roughly chopped


  • STEP 1

    Brown the sausages in a little oil. Take out of the pan and slice into chunks. Brown the bacon in the same pan then add the leeks and garlic and cook till softened.

  • STEP 2

    Add back the sausages, the wine, stock, chilli flakes and butter beans. Simmer for 10-15 minutes until the sausages are cooked through. Season and add the parsley.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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