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Hearty Dinners/ Pork

Sausage and Bean Casserole (Rich & Smoky!)

November 7, 2019 by Chris Collins

This Smoky Sausage and Bean Casserole is absolutely packed with flavour! It’s perfect for batch cooking, easy to make and beyond delicious to eat!

sausage casserole in pot with focus on pork sausage

The BEST Sausage Casserole!

I mean, in my humble opinion of course. I’ve tried a few different sausage casseroles in my time and they tend to be more down the minimalistic, gravy style. Often underwhelming. Whilst developing this recipe I was incredibly conscious of packing in bold hearty flavours which resulted in this rich and smoky sauce. Here’s why I know you’ll love it:

  • No Fuss – All in one pot with minimum prep.
  • Flavours – Deep, soul-hugging flavours.
  • Filling – Perfect for batch cooking and feeding a hungry crowd!

The great thing about this casserole is that’s it’s done on the hob. I find casseroles in the oven are annoying because they get so freaking hot and difficult to check on. Slow cookers are great but you just get less control over the heat.

How to make Sausage Casserole on the Hob (quick summary)

  1. Fry sausages until they begin to brown.
  2. Add chorizo and brown.
  3. Remove then fry onion, pepper and garlic.
  4. Stir in tomato puree then deglaze with red wine.
  5. Add beef stock and tomatoes.
  6. Add Worcestershire sauce, bay leaves, rosemary, bbq sauce and smoked paprika.
  7. Add sausages back in and simmer with lid on.
  8. Take lid off and add beans, simmer to reduce.

how to make sausage casserole on the hob - 8 step by step photos

Top Tip #1 – It’s really important to simmer the casserole on low with the lid on for at least 90mins. This will help develop the flavours and tenderise the sausages. Don’t cut corners on this!
Top Tip #2 – You don’t need to cook the sausages right through in the first instance, just get a nice browned crust on them. The small amount of excess char from the sausages will also adds smokiness to the casserole.

‘Smoky’ Sausage and Bean Casserole

Smoky you say? I do indeed πŸ™‚ 

The smokiness aspect of this casserole comes from a few different ingredients. Smoked paprika is a large contributor, as are the chorizo sausages. But the key ingredient is the BBQ sauce. It sounds strange, but it really REALLY works. It not only adds a touch of sweetness to the casserole, which helps balance out the other flavours, but adds to that gorgeous background smokiness. 

What beans to use in a sausage casserole?

Here I use Pinto Beans, which best mimic regular canned beans. I have used Butterbeans in the past as well which also work great.

overhead shot of sausage casserole in pot with serving spoon digging in

What to serve with a sausage and bean casserole?

I usually go for Mustard Mash (or regular mash). If I’m feeling lazy I’ll go with chunky buttered bread. If I’m feeling fat I’ll do both πŸ™‚ Rice also works great.

Make ahead sausage and bean casserole

You can certainly make this ahead of time! Just make as stated, simmer for 90mins then cool, cover and pop in the fridge. Take it out, pour in beans and heat over medium flame until cooked through, using water to thin out as needed.

And there we have it! A perfect family dinner to add to your rotation. Rich, smoky, filling and delicious.

Hey, whilst you’re here why not check out my other recipes?

Easy Sausage Dinners

Alrighty, let’s tuck into this sausage bean casserole recipe shall we?!

overhead shot of sausage and bean casserole with mashed potato and spoon digging in

How to make Sausage and Bean Casserole (Full Recipe & Video)

sausage casserole in pot with focus on pork sausage

Sausage and Bean Casserole

This Smoky Sausage and Bean Casserole is absolutely packed with flavour. It's perfect for batch cooking, easy to make and beyond delicious to eat!!
5 from 9 votes
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Servings (click & slide): 6
Course: Dinner / Main Course
Cuisine: British
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Calories per serving: 851kcal
Cost per serving: $3 / Β£4


  • Large Pot or Dutch Oven with Lid
  • Jug (for stock)
  • Wooden Spoon
  • Sharp Knife & Chopping Board

Ingredients (check list):

  • 12 Pork Sausages (see notes)
  • 8 Mini Cooking Chorizo (see notes)
  • 2x 14oz/400g cans of Peeled Plum Tomatoes, diced in can with a knife (or chopped tomatoes)
  • 2x 14oz/400g cans of Pinto Beans, drained
  • 1 cup / 250ml Beef Stock, combined with 1 tsp cornstarch/cornflour
  • 1/2 cup / 125ml Red Wine
  • 3 tbsp Worcestershire Sauce
  • 2 heaped tbsp Tomato Puree (Tomate Paste in US)
  • 2 Red Peppers, roughly diced
  • 2 cloves of Garlic, finely diced
  • 1 large Onion, roughly diced
  • 1 tbsp BBQ Sauce
  • 1 tsp Smoked Paprika
  • 2 Bay Leaves
  • 1 sprig of Rosemary
  • Salt & Pepper, to taste
  • Olive Oil, as needed


  • Add a splash of olive oil to a large pot or dutch oven over medium-high heat. Add 12 pork sausages, fry until they begin to brown, then add in 8 mini chorizo. Keep frying until fully browned, then remove. They don't need to be fully cooked through at this point, just nicely browned.
  • Add 1 large onion, 2 red peppers and 2 cloves of garlic to the leftover fat and fry until they soften and caramelize. Reduce heat down to medium, stir in 2 heaped tbsp tomato puree, then deglaze with 1/2cup/125ml red wine. Allow to reduce for a few mins, then stir in 1cup/250ml beef stock (+cornstarch/cornflour).
  • Add 2 cans of plum tomatoes (chopped), 3 tbsp Worcestershire sauce, 1 tbsp bbq sauce, 1 tsp smoked paprika, 2 bay leaves, 1 sprig rosemary and seasoning to taste. Give a stir then add your sausages back in. Give it one big final stir, reduce heat to low and pop on the lid. Allow the casserole to simmer with the lid on for 1 hour 30mins. This is important for the flavours to develop.
  • After 90mins, take the lid off and stir in 2 cans of beans. Allow to simmer with the lid off for another 10mins or until it's nicely thickened, stirring occasionally. Pluck out the bay leaves/rosemary stalk and serve with mash or chunky buttered bread!

Quick 1 min demo!


a) Sausages - I usually go for good quality Cumberland sausages. I recommend using a 'neutral' flavoured sausage, i.e not packed with different herbs etc otherwise it'll throw off the flavour. Also, as the sausage are the star of the show, don't skimp out of cheap ones!
b) Chorizo - You'll find the mini chorizo sausages in the UK in Morrisons and Waitrose, and possibly other supermarkets too. Can't comment on the USA. In both cases though if you can't find them feel free to use regular chorizo (9oz/250g worth) and dice into large chunks.Β 
c) Beans - I always used butterbeans and cannellini in the past and both work great if you don't have pinto beans.
d) Timing - Really important to simmer for a long time to develop the flavours, don't be tempted to stop it early. It'll be worth the wait πŸ™‚
e) Serving - 9/10 times I make this I'll serve it with Mustard Mash. If I'm feeling lazy though I'll just buy a cheap chunky loaf of bread. Rice also works great.
f) Make ahead - if you want to make this ahead of time, make as stated, simmer for 90mins then cool, cover and pop in the fridge. 15mins before serving take it out, add in the beans and pop on the hob again over medium heat, using water to thin out as needed.
g) Calories - based on using 1 tsp olive oil and sharing between 6 with no sides.

Your Private Notes:


Nutrition Facts
Sausage and Bean Casserole
Amount Per Serving
Calories 851 Calories from Fat 544
% Daily Value*
Fat 60.4g93%
Saturated Fat 21.594g108%
Polyunsaturated Fat 7.383g
Monounsaturated Fat 27.857g
Cholesterol 139mg46%
Sodium 2077mg87%
Potassium 1296mg37%
Carbohydrates 34.89g12%
Fiber 7.6g30%
Sugar 8.34g9%
Protein 38.83g78%
Vitamin A 566IU11%
Vitamin C 35.7mg43%
Calcium 142mg14%
Iron 5.71mg32%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Recipe Rating


  • Reply
    October 24, 2022 at 7:31 am

    Hi Chris

    Do you think this will work in the slow cooker insteadof the 90 minutes on the hob/.

    • Reply
      Chris Collins
      October 24, 2022 at 11:12 am

      Hey Sophie! I haven’t this recipe in the slow cooker, but I imagine it’d work great. Only difference I can spot would be the lack of reduction time that you get on the hob with the lid off. As such, it’ll probably have a thinner consistency in the slow cooker unless you cook with the lid off towards the end, or mix in a cornstarch slurry to thicken it. Hope this helps! C.

      • Reply
        October 24, 2022 at 11:40 am

        Thanks Chris, the cornflour slurry is a good shout! I made your slow cooker chicken tacos for tea tonight and they look and smell amazing!! I love a good slow cooker recipe! πŸ˜€

  • Reply
    October 11, 2022 at 7:20 pm

    5 stars
    This really is top banana. Served Salt & Vinegar potatoes and some peas with it. Just first class full of flavour and hearty. Thank you

    • Reply
      Chris Collins
      October 12, 2022 at 10:21 am

      Thanks so much, Mike! Glad it went down well πŸ™‚

  • Reply
    October 11, 2022 at 9:13 am

    Hello Chris
    I live in Canada and unfortunately we don’t have chamberlain sausage. Which sausage would you recommend instead?

    • Reply
      Chris Collins
      October 11, 2022 at 5:12 pm

      Hey Rhonda! Cumberland sausages have a fairly chunky texture, and often a more neutral flavour (i.e. not loaded with herbs or other specific flavours). They’re quite peppery too. So any sort of pork sausage that resembles anything close to that will do the trick πŸ™‚ C.

  • Reply
    K M B
    April 7, 2022 at 7:51 pm

    In the US there are many kinds of chorizo. It sounds like you are talking about spanish chorizo.

    • Reply
      Chris Collins
      April 9, 2022 at 10:54 am

      Yes here I’ve used Spanish chorizo πŸ™‚

  • Reply
    Steve Wells
    March 3, 2022 at 8:30 am

    5 stars
    Didn’t have any BBQ sauce or red wine, I just added 2 star Anise, turned out amazing.
    This recipe it a keeper.

    • Reply
      Chris Collins
      March 3, 2022 at 10:26 am

      Great to hear, Steve! Thanks so much for popping back for a review πŸ™‚ C.

  • Reply
    November 27, 2021 at 9:03 pm

    I just found you. I’m from Texas. I do not care for red pepper. Do you offer a substitute idea like green pepper or Anaheim peppers? This will be my first recipe I try from your fabulous looking collection. Super excited. Hope you aren’t too famous to have a minute for reply. *sMiLe*

    • Reply
      Chris Collins
      November 28, 2021 at 1:04 pm

      Greetings from the UK πŸ™‚ A regular green bell pepper will sub fine I’m sure. Hope the recipe goes down well! P.s the famous comment did make me chuckle C. x

  • Reply
    Yvonne Fortescue
    May 23, 2021 at 7:56 am

    5 stars
    Real comfort food for a cold and rainy day. So full of flavour that there wasn’t a Morsel left on anyone’s plate. Highly recommend .

    • Reply
      Chris Collins
      May 24, 2021 at 10:18 am

      Lovely to hear, Yvonne. Thank you!!

  • Reply
    May 6, 2020 at 4:39 pm

    5 stars
    made some homemade bbq sauce last week, but wasn’t keen on it for dipping. so used it in this recipe not expecting to love it. ..but it was amazing. it was down to all the other fabulously flavoured ingredients and the combo that worked so well. we all raved about this recipe and were so surprised by how much we loved it. and will definaetely make that bbq sauce again, if only to use in this recipe. yay!
    didn’t have – so swoppd red peppers for roasted red pepper from a jar, no chorizo so threw in a bit of smokey bacon chopped up and suateed, no red wine on the go so used more tinned toms.

    • Reply
      Chris Collins
      May 6, 2020 at 4:46 pm

      So glad this went down well, Kazza! I bet a homemade BBQ sauce goes great! That reminds me, homemade BBQ sauce recipe… I’ll plonk that on the ‘to make’ list Thanks for popping back to leave a review and have a great day wherever you are in the world πŸ™‚

  • Reply
    Kelly Anthony
    November 7, 2019 at 6:55 pm

    5 stars
    This sausage and bean casserole screams comfort food. I love the wine and rosemary that you’ve added to this flavor-rich casserole.

    • Reply
      Chris Collins
      November 7, 2019 at 8:19 pm

      Thanks, Kelly! πŸ™‚

  • Reply
    November 7, 2019 at 6:44 pm

    5 stars
    My husband loves this dish. The sauce is so rich. It really compliments the sausage.

    • Reply
      Chris Collins
      November 7, 2019 at 8:19 pm

      So glad it’s gone down well πŸ™‚

  • Reply
    November 7, 2019 at 5:34 pm

    5 stars
    What a tasty post! You forgot one more thing in your list of things you know we’ll love – guaranteed to be FABULOUS!!

    • Reply
      Chris Collins
      November 7, 2019 at 8:19 pm

      Haha of course!! πŸ™‚

  • Reply
    November 7, 2019 at 5:07 pm

    5 stars
    Such a lovely looking recipe! I love all these flavours and can’t wait to try it.

    • Reply
      Chris Collins
      November 7, 2019 at 8:18 pm

      Hope you love it!

  • Reply
    November 7, 2019 at 4:33 pm

    5 stars
    This recipe is a keeper for the winter months! It’s such a cozy, comforting meal with some mashed potatoes on the side…yum!

    • Reply
      Chris Collins
      November 7, 2019 at 8:18 pm

      So good with mashed potatoes! πŸ™‚