Glazed Sausages with Bean Spinach and Pea Casserole

4.0/5 rating (2 votes)
  • Serves: 4-6 persons
  • Prep Time: 30 mins
  • Ready in: 30 mins
  • Difficulty: Easy
  • Print:
Glazed Sausages with Bean Spinach and Pea Casserole


  • 500g chipolatas, cut in half
  • 1 tbsp oil
  • 2 tsp ground cumin
  • 2 tsp garam massala
  • 2 tbsp mango chutney
  • 1 tbsp any vinegar
  • Casserole
  • 70mls extra virgin olive oil
  • 1 red onion, very finely chopped
  • 2 cloves garlic crushed
  • 2 tbsp fresh ginger, finely chopped
  • 2 tbsp tomato puree
  • 1 x 400g chopped tomatoes with juice
  • 2 x 10g vegetable stock cubes
  • 400g can haricot beans
  • 400g can borlotti beans
  • 400g can chickpeas
  • 200mls water roughly
  • 100g baby spinach leaves
  • 150g frozen peas

Share This

Follow Phil


  • Heat the oil and add onions, garlic and ginger then cook for 10 minutes to really colour up well.
  • Next add the tomato paste, tomatoes and the puree and cook out for 5 minutes.
  • Add the stock cubes and beans and add the water.
  • Bring to the boil and simmer down until you have a lovely stew, probably 10 minutes or so.
  • When nice and thick add the peas and spinach and just warm through.
  • Meanwhile gently fry the sausages until cooked and nice and golden, add the spices and cook for 3-4 minutes to release their flavours.
  • When ready add the chutney and vinegar and cook until the sausages are coated well
  • Serve with griddled pitta bread and fresh chopped coriander.