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Spicy Sausage, Bean & Potato Casserole

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  • Serves: 4 adults
  • Prep Time: 15 mins
  • Ready in: 35 mins
  • Difficulty: Easy
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Spicy Sausage, Bean & Potato Casserole

Sausages are so versatile and everybody seems to enjoy them, this is a slightly different way of cooking them, and the secret is to use spicy sausages.

Chorizo the Spanish sausage with lots of chilli and paprika are ideal, but for those who like something a little less spicy substitute, then say 4 of the eight with a normal pork sausage to get a nice balance.  Having said all that, I think we should stick to British sausages as it is British sausage week.

There are literally hundreds of fine British sausages around these days, and some are extremely good indeed, but take care when buying sausages. A good rule of thumb is, when buying sausages never buy cheap, generally speaking the more you spend, the more meat content there will be in a sausage.  The cheaper the sausage the more rusk and fat they pile in.
So having said all that lets celebrate British sausage week in style and do our bit to help the British farmers!!


  • 6 Medium potatoes, peeled and cut into 2cm chunks
  • 8 Spicy sausages, cut into 4cm pieces
  • 1 onion, peeled and finely chopped
  • 1 tbsp tomato puree
  • 2 cloves of garlic, peeled and finely chopped
  • 2 tbsp vegetable oil
  • 1 x 400g Tin baked beans, tomato sauce rinsed off
  • 1 x 400g tin chopped tomatoes in juice
  • 1 Beef stock cube, organic and preservative free
  • salt and freshly ground black pepper
  • 2 tsp castor sugar
  • A little boiling water

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Pre heat the oven to 200°C, Gas 6.

Place an ovenproof pan on the stove and add the vegetable oil, heat and then add the sausages.

Cook until nicely browned on all sides.

Lift out the sausages, and pour off half the fat, then add the onions and stir until nicely browned.  This will take about 5 minutes, then add the garlic and stir well.
Add the potatoes, tomatoes, puree, beans, sugar, stock cube, salt and pepper and mix well.  
Finally add a touch of boiling water until you have a nice thick consistency.

Bring to the boil and cover with a tight fitting lid and place in the pre heated oven.
Cook for 35 minutes or until the potatoes are soft and starting to fall apart. You may need to re season at this point.

Cool for 15 minutes then tuck in with crusty bread.

This dish is best made the day before then warmed gently in a microwave or cool oven.