This Sausage, Red Wine and Butter Bean Casserole is such an easy and delicious midweek meal. It’s also quick to make and very versatile – perfect for busy weeknights!
Sausage, Red Wine and Butter Bean Casserole
This Sausage, Red Wine and Butter Bean Casserole is a wonderfully flavoursome, yet very quick and easy stew – perfect for busy weeknights. Simply fry up some sausages and remove to a plate. Fry onions and garlic, add tomatoes, red wine, salt and pepper, then simmer for 10 minutes. While the stew is simmering, chop the sausages into chunks, then add them back into the stew along with the butter beans. Simmer for 5 more minutes, then stir in some fresh parsley and serve!
Why chop the sausages?
I like to chop the sausages into chunks. I think it looks nicer and sort of feels like you are getting more! But this dish will work just fine if you want to keep the sausages whole. This casserole also works well with leftover cooked sausages (if that ever happens in your house!) – chop them up and add them in at the same time as the tinned tomatoes.
Make it veggie
Quorn sausages also work brilliantly in this recipe, if you want to make it veggie. Just follow the exact recipe below, but use Quorn sausages instead of meat ones.
What to serve with sausage casserole?
This Sausage and Butter Bean Casserole is such great comfort food, so I have paired it with buttery mashed potato and green vegetables for maximum comfort value. But it also goes very well with rice or crusty French bread to mop up all those delicious juices. You could even stir it into pasta, if you fancied!
What to drink with sausage casserole?
This casserole goes well with a glass of Chianti or Merlot. A Côtes du Rhône would also work well. Tip a small glass into the stew and the rest is for you (and your friends and family, obviously 😉 )
Make it your own
This sausage casserole is very easy to adapt:
- Use white wine or chicken stock, instead of red wine
- Add a teaspoon of fennel seeds and/or chilli flakes (added in with the garlic), for extra flavour
- Use Quorn sausages to make this veggie
- Use cannellini beans, chickpeas or kidney beans, or any other bean you like, instead of butter beans
- Use basil, oregano, rosemary or thyme (or even a mixture!), instead of parsley
Can you reheat leftover sausage casserole?
Absolutely! Simply put any leftover sausage casserole into an airtight container and place it in your fridge, where it will keep for up to 3 days. To reheat, tip the sausage casserole into a large saucepan, add a splash of water and bring to the boil. Simmer for 5-10 minutes until the stew is piping hot all the way through. This casserole can also be reheated in the microwave, if you prefer.
Can you freeze sausage casserole?
Sausage casserole is a brilliant make-ahead meal and perfect for filling your freezer! Put the cooked casserole in an airtight container and place it in your freezer, where it will keep for up to 1 month. Defrost overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
Sausage, Red Wine and Butter Bean Casserole
- 1 tablespoon olive oil
- 1 red or white onion diced
- 8 pork sausages
- 2 garlic cloves crushed or grated
- 400 g tin tomatoes
- 100 ml red wine (optional - see Note 1)
- 400 g tin butter beans drained
- Salt and pepper to taste
- 2 tablespoons parsley chopped (plus extra for garnish)
- Put the olive oil in a large frying pan and add the sausages. Fry for 5 minutes, until browned on all sides. Remove the sausages to a plate. (See Note 2.)
- Put the the diced onion in the same pan and turn the heat down low. Cover with a lid and fry for 4 minutes, stirring occasionally, until the onions have softened and are lightly browned.
- Add in the garlic and fry for 1 more minute. Then add in the tinned tomatoes and red wine (if using) plus some salt and pepper. Bring to the boil, then turn down and allow to simmer, with the lid off, for 10 minutes.
- When the sausages are cool enough to handle, chop each one into 6 pieces. (See Note 3.)
- After the casserole has been simmering for 10 minutes, add in the butter beans and the sausage pieces. Simmer for a further 5 minutes. Then stir in 2 tablespoons of chopped parsley.
- Serve with mashed potatoes, rice or pasta and green vegetables - or just serve with crusty bread and a glass of whatever red wine you used in cooking. Sprinkle over some extra parsley as a garnish.
- If you prefer not to use wine you can use chicken stock or water instead.
- You can grill the sausages, if you prefer.
- You can leave the sausages whole, if you prefer, but you may need to cook them in the sauce for slightly longer to ensure they are cooked all the way through.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Pin Sausage, Red Wine and Butter Bean Casserole for later
FREE 4 Week Easy Dinners Meal Plan
Have you got your hands on a copy of my meal plan yet? If not CLICK here to download a copy of my FREE 4 Week Easy Dinners Meal Plan today!
Don’t want to miss a thing?
I am linking this up to Cook Blog Share.