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Sausage Casserole

20 Minute Sausage Casserole. Banging autumn/winter meal, can be made vegetarian or with meat sausages.

Serves: 4 Time: 20 minutes



  • 1 tablespoon olive oil

  • 1 onion, thickly sliced

  • 8 Cumberland sausages / use vegetarian sausages for veggie option

  • 1 fat garlic clove, crushed

  • 2 x 400g cans kidney beans in chilli sauce

  • 2-3 sprigs parsley, chopped

  • 800g carrots

  • If you don't want the chilli sauce kidney beans - use normal kidney beans and add some gravy instead


  1. Peel and chop the carrot into 1cm pieces and place in a saucepan. Cover with boiling water and simmer for 20 mins until soft.

  2. Meanwhile, heat the oil in a large frying pan. Cook the onion and sausages over a fairly high heat for 8-10 mins, turning the sausages often so they brown all over.

  3. Add the garlic to the pan with the kidney beans and their sauce. Half-fill one of the cans with water, swirl and then add this to the pan. Stir everything together and bring to the boil. Turn down to simmer and cook for 10 mins, or until the sausages are cooked through. Season and sprinkle with the parsley.

  4. Drain the carrots and mash with a potato masher. Season with sea salt and black pepper.

  5. Serve everything together, enjoy!


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