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Grid Iron Meat

Sausage Casserole with Beans: Smoky BBQ Flavour

A hearty sausage casserole with a smoky BBQ twist, featuring juicy pork sausages, kidney and cannellini beans, and a rich tomato-based sauce. Enhanced with smoked paprika, Worcestershire sauce, and a touch of honey, it’s a warming dish perfect for pairing with buttery mash or crusty bread. Garnished with fresh parsley for a vibrant finish.

INGREDIENTS
  • 6 pork sausages (use high-quality, thick ones)
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • 1 tsp mild chilli powder (optional)
  • 400g tin of chopped tomatoes
  • 2 tbsp tomato purée
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey or brown sugar
  • 400g tin of cannellini beans, drained and rinsed
  • 400g tin of kidney beans, drained and rinsed
  • 250ml chicken stock
  • Salt and black pepper to taste
  • Fresh parsley, chopped, to garnish
METHOD

  • Preheat your oven to 180°C (160°C fan) or gas mark 4.
  • Heat the olive oil in a large ovenproof casserole dish over medium heat. Add the sausages and brown them on all sides for about 5 minutes. Remove them from the dish and set aside.
  • Add the chopped onion and garlic to the same dish and sauté for 3–4 minutes until softened and fragrant. Add the diced peppers and cook for another 5 minutes until they begin to soften.
  • Stir in the smoked paprika, ground cumin, thyme, and mild chilli powder (if using). Cook for 1–2 minutes, allowing the spices to toast slightly.
  • Add the chopped tomatoes, tomato purée, Worcestershire sauce, apple cider vinegar, and honey. Stir well to combine, then pour in the chicken stock. Bring the mixture to a simmer.
  • Return the sausages to the dish, nestling them into the sauce. Stir in the cannellini and kidney beans, ensuring they’re evenly distributed. Season with salt and black pepper to taste.
  • Cover the casserole dish with a lid (or foil) and transfer it to the oven. Bake for 30 minutes, stirring halfway through to prevent sticking.
  • Once cooked, remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley for a pop of colour and added freshness.

Shop for Ingredients

Rare Breed Pork Cumberland Sausages (450g)

Sausages made from cuts of our rare breed pork.

£4.95

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Buy sausages online

Jumbo Pork Sausages – 10 x 100g

Made from native breed pork from North Yorkshire.

These jumbo sausages are ideal for a BBQ or party.

They’re expertly hand made in our butchery from pork from Mount Grace farm. Reared in a traditional way and slow growing, this pork is perfect for making great sausages!

£9.90

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Rare Breed Pork Sausages (450g)

Sausages made from cuts of our rare breed pork.

£4.95

View Product

Sides

  • Herb-roasted sweet potatoes: Lightly seasoned with paprika and thyme, roasted until caramelised for a sweet and smoky pairing.
  • Quinoa or pearl couscous: Tossed with lemon zest, olive oil, and chopped parsley for a light, fresh contrast.
  • Grilled asparagus: Simply seasoned with olive oil, sea salt, and a touch of garlic, adding a touch of elegance.
  • Mixed green salad: A combination of peppery rocket, spinach, and radicchio with a balsamic vinaigrette to cut through the richness.
  • Charred flatbreads: Warmed and lightly charred for a soft, handheld option to scoop up the casserole.
  • Additional Pairings:
    • Avocado and lime salsa: Fresh avocado chunks, lime juice, and coriander make a contemporary topper for each serving.
    • Pickled red onions: A sharp, vinegary bite that adds both a visual and flavour contrast.

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Preparation Time: 15 minutes
Cooking Time: 45 minutes

Hot Tips

  • For a deeper BBQ flavour, add a teaspoon of liquid smoke or a splash of barbecue sauce to the mix.
  • If you prefer extra crispy sausages, brown them in the oven for 10 minutes before adding them to the casserole.
  • Leftovers taste even better the next day as the flavours develop further.

Pairings

Drinks that complement the smoky BBQ notes of the sausage casserole should balance the rich, savoury flavours while either refreshing the palate or enhancing the dish's warmth. Here are some ideal options:

Alcoholic Pairings

  • Medium-bodied red wines:
    • Shiraz: Its bold, smoky undertones and black fruit notes are perfect for the BBQ flavours.
    • Zinfandel: Offers a fruity and slightly spicy profile that harmonises beautifully with the casserole's rich tomato base.
    • Malbec: A velvety texture and hints of plum or blackberry complement the dish’s heartiness.
  • Crisp white wines:
    • Sauvignon Blanc: Its zesty acidity contrasts the richness and refreshes the palate.
    • Viognier: With stone fruit and floral notes, it adds a soft, elegant balance to the smoky sauce.
  • Rosé: A dry rosé with subtle berry notes and a hint of minerality works as a lighter option that still holds its own.
  • Beer:
    • Smoky or dark lagers: These enhance the BBQ notes without overpowering.
    • Pale ales: Their mild bitterness and citrusy hops add a refreshing counterpoint.
    • Porter or stout: For those who enjoy rich, malty flavours, these beers can create a comforting pairing.

Non-Alcoholic Pairings

  • Sparkling water with lemon or lime: Simple and refreshing to cleanse the palate between bites.
  • Iced tea: A slightly sweetened black tea with a hint of lemon or peach enhances the smoky flavours subtly.
  • Ginger beer: Its spiced warmth complements the BBQ sauce beautifully.
  • Homemade lemonade: A touch of sweetness and tartness to refresh the palate.
  • Apple juice with soda water: Adds a crisp, fruity sparkle that balances the dish nicely.

Feel free to mix and match these suggestions depending on the occasion or your preference!

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