If you're a lover of a sausage casserole, then you'll love this healthier version which uses reduced fat sausages and includes plenty of veg and beans for a nutritional kick. Plus, it only takes 10 mins of prep time so you can get it simmering and on the table in no time.
Looking for more warming casserole recipes? We've got you covered with our best chicken casseroles and our best beef casseroles, as well as some useful hacks when cooking a casserole to get the most flavour out of it.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Cal/Serv:
479
Ingredients
1 Tbsp. olive oil
8 skinny sausages (reduced fat)
200 g (7oz) bacon lardons
1 onion, finely chopped
1 celery stick, finely chopped
2 large garlic cloves, crushed
1 bay leaf
2-3 sprigs thyme
400 g (14oz) tin chopped tomatoes
200 ml (7 fl oz (1/3 pint)) carton passata
400 g (14oz) haricot beans, drained and rinsed
Small handful parsley, chopped
Crusty bread to serve, if you like
Directions
Step 1
Heat the oil in a large heavy based pan over a medium heat. Add the sausages, fry for a few min on each side until browned, then remove and set aside.
Step 2
Add lardons to the hot pan and cook for 5min until crispy, then set aside with the sausages. Add onion and celery to the pan for 5-6min until beginning to soften. Stir through garlic, bay and thyme for 2min and return sausages and lardons to the pan.
Step 3
Pour over chopped tomatoes, passata and beans. Stir well and bring to the boil, cover with a lid and simmer for 20-25min, until sausages are cooked through and sauce has thickened. Sprinkle with parsley, season to taste and serve with crusty bread, if you like.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
