Lincolnshire Sausage and Butter Bean Casserole
Hearty sage-scented Lincolnshire sausages braised with tender butter beans, root vegetables, and a rich tomato broth.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 560 kcal
Equipment
- •flameproof casserole dish
- •chopping board
- •chef's knife
- •wooden spoon
- •tongs
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 32 g
- carbs
- 38 g
- fibre
- 10 g
- protein
- 28 g
- calories
- 560 kcal
Instructions
- 1
Preheat your fan oven to 160°C (180°C conventional or gas mark 4).
- 2
Heat the vegetable oil in a large flameproof casserole dish over a medium hob.
- 3
Add the sausages and fry for 6 to 8 minutes, turning until nicely browned all over.
- 4
Transfer the browned sausages to a clean plate and set aside.
- 5
Add the sliced onion, carrots, and celery to the residual fat in the dish.
- 6
Cook gently for 8 minutes until the vegetables soften and start to turn sweet.
- 7
Stir in the garlic and tomato purée, frying for 1 minute until fragrant.
- 8
Pour in the chopped tomatoes, hot chicken stock, Worcestershire sauce, and chopped sage.
- 9
Stir in the drained butter beans and return the sausages with their resting juices.
- 10
Bring the liquid to a gentle simmer, then cover the dish securely with its lid.
- 11
Bake in the preheated oven for 35 to 40 minutes until the sauce is thick and glossy.
Chef's tips
Lincolnshire sausages are known for their peppery, herbaceous hit, so use authentic ones if you can. Browning the sausages beforehand leaves caramelised flavour on the base of the casserole dish that enriches the sauce. If the casserole looks too thick before baking, add a splash more stock or water.
Ingredient substitutions
- Lincolnshire pork sausages → Cumberland or herby butcher's pork sausages
- butter beans → cannellini beans or haricot beans
- fresh sage → dried sage or fresh thyme
Storage
Cool completely and store in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a saucepan over medium heat on the hob with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Skipping the sausage browning step, which leads to pale sausages and less flavour in the gravy.
- •Not draining the tinned butter beans, which can make the braising sauce watery.
- •Cooking over too high heat on the hob before transferring to the oven, which burns the garlic.
Serving suggestions
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