Sausage Casserole with Beans and Wine
Sausage Casserole with Beans and Wine



  • 1 tbsp oil
  • 8 pork and herb sausages
  • 1 sliced onion
  • 2 sliced celery stalks
  • 2 thyme sprigs
  • 2 tbsp tomato paste
  • 1 tbsp seasoned flour
  • 150ml red wine
  • 600ml veg stock
  • 400g tin of red kidney beans, drained
  • Chopped parsley, to serve
  • Heat the oil in a casserole and fry the sausages until browned all over. Remove and set aside, then toss the onion, thyme and celery into the pan to cook for 5 mins. Stir in the flour and tomato paste, cook for 2 mins more, then stir in the wine and bring to a simmer. Reduce by two-thirds, then pour in the stock.
  • Halve the sausages and return to the pan, then simmer for 15 mins or until the sausages have cooked through and the sauce has thickened. Stir in the beans and cook for 5 mins more, then season to taste and serve with crusty bread and a scattering of parsley.
40 mins
4 serving

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