Sausage Casserole

Method

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1. Heat the oil in a large flameproof casserole over medium-high heat and brown the sausages for 6 minutes, turning. Set aside.

   Mark done Start 6 min timer

2. In the same pot cook the onion, carrots and celery for 8 minutes, then the mushrooms for 5 minutes.

   Mark done Start 8 min timer

3. Add the garlic and tomato purée and cook 2 minutes, then stir in the flour for 1 minute.

   Mark done Start 1 min timer

4. Pour in the tomatoes, stock and Worcestershire sauce and add the bay leaves and thyme. Bring to a simmer, scraping up the browned bits.

   Mark done

5. Return the sausages, cover and simmer 30 minutes.

   Mark done

6. Add the beans, uncover and simmer 10 minutes more, until the gravy is thick.

   Mark done

7. Remove the bay leaves, taste for salt and scatter with parsley.

   Mark done

Chef’s Tips

• Brown the sausages hard. It builds the flavour of the whole pot.
• Add the beans late so they thicken the gravy without disintegrating.
• It is better the next day, so make it ahead.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Creamy mashed potato
• Crusty bread
• Steamed cabbage

Storage & Reheating

Refrigerate up to 4 days and reheat gently. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.