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Italian style sausage casserole

  • 40 minutes
  • Evening meal
  • 40 minutes
  • Evening meal


  • 8-10 Italian pork sausages
  • 4 carrots, peeled and finely chopped
  • 4 celery sticks, finely chopped
  • 2 medium onions/leeks, finely chopped
  • 2 tsp dried oregano
  • 2 cloves garlic, grated or crushed
  • 1 tsp dried chilli flakes 
  • 2 400g tins cannellini beans, drained and rinsed
  • 20 cherry tomatoes, halved – or you could use a tin of tomatoes instead
  • Olive oil
  • Salt and pepper to taste


  • In a large saucepan/casserole pan on a medium heat, gently brown the sausages in a dash of olive oil. Remove from the pan and set aside until later.
  • Add the carrots, celery and onions and fry for 5-8 minutes or until the onion begins to soften. 
  • Stir through the garlic, oregano, chilli flakes, cannellini beans and sausages plus a cup of boiling water and simmer on a low heat for about 20 minutes, with the lid on.
  • Remove lid, add the cherry tomatoes and continue to cook for a further 10-15 minutes without the lid, to let the sauce thicken.
  • Add salt and pepper to taste.


  • Serve with lots of green leafy vegetables such as kale and brussels sprouts.
  • Top with coarsely grated Parmesan cheese (optional).

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 - Elizabeth

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