Sausage Casserole with Beans & Kale Recipe
This easy sausage casserole is a comforting one-pan meal that is super simple to prepare and cook. Rich, savoury sausages simmer in a hearty tomato and red wine based sauce.
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Servings: 4
Calories: 807kcal
Equipment
- 1 large non-stick frying pan
- chopping board
- Sharp kitchen knife
- measuring spoons
- Wooden spoon or spatula
Ingredients
- 4 rashers smoked streaky bacon (cut into small strips)
- 2 tablespoon olive oil
- 600 g pork sausages (8 regular pork sausages, any flavour)
- 1 large onion (finely diced)
- 1 stalk celery (finely diced)
- 2 cloves garlic (crushed)
- 100 ml red wine
- 1 courgette (zucchini) (diced)
- 2 bell pepper (any colour, diced)
- 400 g can plum tomatoes
- 1 tablespoon tomato puree
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 2 bay leaves
- 250 ml chicken stock
- 400 g can cannellini beans (drained)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 200 g cavolo nero kale (stems removed and chopped)
Instructions
- Add the small strips of bacon to a dry non-stick frying pan and place over medium high heat. Dry fry the bacon for 2-3 minutes.
- Now add the olive oil to the pan and add the sausages, cook for 2-3 minutes until browned on the outside. Turn the heat to medium and add the onions to the pan and cook for 5 minutes until the onions start to soften.
- Add the celery and garlic to the pan and stir through for 1 minute.
- Increase the heat to high, pour in the red wine and cook for 2 minutes, using the wine to de-glaze the pan and allow the wine to reduce.
- Now add the courgette, pepper, tinned tomatoes, tomato puree, Worcestershire sauce and chicken stock to the pan. Allow the ingredients to come the the boil, then turn down to a gentle simmer and cook for 20 minutes.
- Add the cannellini beans to the sausage mixture, salt and black pepper and stir to combine. Then add the kale and stir through again. Cook for 5-10 minutes, stirring from time to time, until the beans have warmed through and all the kale has wilted.
- Take the pan off the heat and serve immediately.
Notes
- Allow the bacon fat to render down before adding any other ingredients as this adds great flavour to the casserole.
- For the best flavour I recommend using sausages with a high meat content, opting for 90% pork or 97% if you can find it.
- Ensure you properly brown the sausages, it's the caramelisation on the sausages that will add the flavour to the finished dish.
- When you add the red wine stir it around and use it to de-glaze the pan, picking up any bits of flavour in the bottom of the pan.
- For gluten free diners ensure you use a gluten free pork sausage.
Nutrition Facts
Sausage Casserole with Beans & Kale Recipe
Amount Per Serving
Calories 807
Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 18g113%
Trans Fat 0.3g
Polyunsaturated Fat 8g
Monounsaturated Fat 27g
Cholesterol 124mg41%
Sodium 2239mg97%
Potassium 1264mg36%
Carbohydrates 35g12%
Fiber 11g46%
Sugar 10g11%
Protein 37g74%
Vitamin A 7295IU146%
Vitamin C 147mg178%
Calcium 272mg27%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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