Creamy Sausage and Bean Casserole
Directions
- 1Heat the oil in a casserole pan. Slice your sausages into discs and add them to the pan. Fry for 2-3 minutes on each side until golden and crispy, then remove from the pan and set to one side.
- 2Add the butter to the pan, followed by the sliced leeks. Sauté on low-medium heat until soft and fragrant.
- 3Add the minced garlic, thyme, salt, and pepper, and cook for another minute.
- 4Scatter the plain flour over the leek mixture and stir to combine fully.
- 5Add the white wine and cook until most of the wine has cooked down.
- 6Tip in the drained cannellini beans, followed by the vegetable stock. Simmer, stirring occasionally.
- 7Return the sausages to the pan and stir through the cream, simmering on low until the sauce is hot and the sausages are warmed through.
- 8Top with the grated pecorino and fresh parsley before serving.
Ingredients
- 6 whole sausages, sliced into discs
- 2 tbsp olive oil
- 1 tbsp butter
- 1 large leek, finely sliced
- 2 large clove garlic, minced
- 4 sprig thyme, stems removed
- salt (optional)
- pepper (optional)
- 1 tbsp plain flour
- 60 ml white wine
- 400 g cannellini beans, drained
- 400 ml vegetable stock
- 150 ml double cream
- 40 g pecorino cheese, grated
- fresh parsley, chopped (optional)
Equipment
casserole pangrater
Tips
- If you prefer, you could cook your sausages under the grill while cooking the casserole to ensure they stay crispy.
- Sauté the leeks low and slow.
- If you don't have fresh thyme, dried thyme works fine.
- If you prefer to omit wine, use apple cider vinegar or extra stock.
- You can swap cannellini beans for haricot or butter beans.
- Serve with buttered crusty bread, mashed potatoes, or a baked potato.
- If the sausage skins disintegrate while simmering, grilling them separately helps keep them crispy.
