Easy Sausage Casserole

Large saucepan of Sausage Casserole with a spoon in the pan, sitting on a marble bench top with some herbs around the edge.

This Easy Sausage Casserole is certain to become a favourite. With vegetables and beans included in this family-friendly, one-pot meal, you require little more than some crusty bread to serve with it. This is a go-to hearty meal, which is comforting and full of Mediterranean flavours.

Course Main Course

Cuisine Mediterranean

Prep Time 25

Cook Time 50

Total Time 1 15

Servings people

Calories 749kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

600 g (1.3 lb) sausages - cut into 1-inch pieces. I used pork See Note 1
3 tablespoon extra virgin olive oil See Note 2
1 large brown/yellow onion - cut in half and finely sliced into half moons
3 cloves garlic - finely chopped
400 g (14 oz) tomato passata
250 ml (1 cup) water
½ teaspoon dried red chilli pepper flakes - or to taste
1 teaspoon dried oregano
1 teaspoon fresh rosemary - finely chopped
1 large zucchini/courgette - cut into 1 cm slices (⅓″) wide
1 large red capsicum/bell pepper - cut into 1 cm (⅓”) squares
400 g (14 oz) tinned cannellini beans - rinsed and drained
2 cups baby spinach - firmly packed
sea salt and freshly ground black pepper - to taste See Note 3

Instructions

Preheat your oven to 180 degrees C (355 F).
In a large, heavy-based Dutch Oven or oven-safe saucepan with a tight-fitting lid, heat 1 tablespoon of olive oil over a medium-high heat. The oil is ready to use when it begins to shimmer.
Add the cut sausages, and lightly brown on all sides - this should take 3-4 minutes. Remove, and set aside on a plate.
Turn the heat down to low and add the remaining 2 tablespoon of olive oil to the pan. Add the onion, and cook for about 2 minutes, stirring occasionally. Add the garlic and cook for a further minute, stirring to ensure it doesn’t burn.
Return the sausages to the pan.
Add the tomato passata, water, rosemary, red pepper flakes and oregano. Bring to a simmer.
Add the zucchini/courgette and capsicum/bell pepper. Season with salt and pepper.
Cover the dish with the lid, and place in your preheated oven for 20 minutes.
After 20 minutes, carefully remove the dish from the oven, and add in the spinach and cannellini beans.
Cover and return to the oven to cook for a further 10 minutes, or until the vegetables are tender.
Check that the dish is seasoned to your liking, adding additional salt, pepper, chilli flakes or herbs as necessary.
Turn into a serving dish or serve, family-style, at the table in the pan in which it was cooked.
Serve with crusty bread, creamy polenta or mashed potato.

Video

Notes

Sausages: we used thick pork sasuages but any sausages you enjoy eating will work well. The recipe has also been tested with chicken and beef sausages. Depending on the type of sausages you choose, you may find some break up in the dish more than others.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. A little red chilli pepper flakes are also a delicious addition if you like the heat. Add more herbs to your liking.
Storage: store the cooked Sausage Casserole in an airtight container in the fridge for up to 3 days.
Freezing: when the casserole has cooled, ladle it into an airtight, freezer-safe container. It can be stored in the freezer for up to 2 months. Be sure to label and date the container as it can be difficult to identify frozen food. Defrost it overnight in the refrigerator, before thoroughly reheating.

Nutrition