Sausage casserole in a pot next to garlic bread and herbs

Sausage casserole

Name: Sausage casserole
Total time: 1 h 30 min
Yield: Serves 8
Ingredients: 2 tbsp olive oil; 150g diced pancetta; 16 pork sausages; 2 onions thinly sliced; 3 of each red and yellow peppers cut into large slices; 4 cloves garlic thinly sliced; 2 tbsp sweet smoked paprika; 2 tsp mild chilli powder; 2 tbsp tomato purée; 2 x 400g tins chopped tomatoes; finely grated to serve parmesan plus the rind for cooking; 400g tin butter beans drained and rinsed; 400g tin cannellini beans drained and rinsed; 400g tin borlotti beans drained and rinsed; 1 large tiger loaf or bloomer; 125g butter softened; 4 cloves garlic crushed; a small bunch flat-leaf parsley finely chopped; 100g grated mozzarella; 100g grated cheddar; a large bunch flat-leaf parsley finely chopped; 1 clove garlic crushed; 1 lemon zested and juiced; 2 tbsp extra-virgin olive oil

Adam Bush

Published: November 20, 2019 at 3:16 PM

Save recipe

Serves 8

Easy

Total time: 1 hr and 30 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Got guests coming over? Make this satisfying sausage stew ahead, then chuck it in the oven when everyone arrives. Serve with a herby homemade gremolata

Skip to ingredients

Alternatives

Complete the dish

Try this Italian sausage casserole, then check out our chicken casserole, vegetarian casserole, pork and apple casserole, slow cooker sausage casserole and more casserole recipes.

Ingredients

Nutrition

2 tbsp olive oil
150g diced pancetta
16 pork sausages
2 onions

thinly sliced
3 of each red and yellow peppers

cut into large slices
4 cloves garlic

thinly sliced
2 tbsp sweet smoked paprika
2 tsp mild chilli powder
2 tbsp tomato purée
2 x 400g tins chopped tomatoes
finely grated to serve parmesan

plus the rind for cooking
400g tin butter beans

drained and rinsed
400g tin cannellini beans

drained and rinsed
400g tin borlotti beans

drained and rinsed

CHEESY GARLIC BREAD

1 large tiger loaf or bloomer
125g butter

softened
4 cloves garlic

crushed
a small bunch flat-leaf parsley

finely chopped
100g grated mozzarella
100g grated cheddar

GREMOLATA

a large bunch flat-leaf parsley

finely chopped
1 clove garlic

crushed
1 lemon

zested and juiced
2 tbsp extra-virgin olive oil

Nutrition: per serving

kcal874
fat44.5g
saturates20.5g
carbs77g
sugars15.7g
fibre15.1g
protein33.8g
salt2.9g

Method

step 1

Heat the olive oil in a large casserole over a medium heat. Tip in the pancetta and cook for a few minutes until the fat has rendered and it’s starting to crisp. Scoop out onto a plate. Add the sausages, in batches, and fry in the pancetta fat until really brown all over. Remove to a plate. Once cool enough to handle, cut each sausage into 3-4 pieces.
step 2

In the same casserole, cook the onions and peppers with a pinch of salt for 5-10 minutes or until softened and the onions are translucent. Add the garlic and cook for 1 minute. Add the spices and tomato purée, and cook for a further minute. Tip in the chopped tomatoes and parmesan rind, fill the tin up with water and pour this in, too. Return the pancetta and sausages, and add the beans, then simmer gently for 45 minutes (this can be made up to 3 days ahead, and then reheated).
step 3

For the cheesy garlic bread, heat the oven to 200C/fan 180C/gas 6. Use a sharp knife to cut slits every 4cm lengthways along the loaf, ¾ of the way down. Turn and carefully repeat widthways, to create squares. Mix together the butter, garlic, parsley and a little seasoning. Use clean hands to work the butter in between all the slits, then sprinkle liberally with the mozzarella and cheddar, pushing some down into the gaps. Wrap up in foil and put into the oven for 10 minutes, then remove the foil and put back in to crisp up for a further 10 minutes.
step 4

For the gremolata, mix together all of the ingredients in a bowl and season lightly. To serve, let people help themselves to the casserole, tear off some bread, spoon on some gremolata and parmesan.

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue