This hearty and wholesome casserole is the perfect one-pot dish to serve up on cooler evenings.


  • 12 beef chipolatas (see note)

  • 1 carrot coarsely chopped

  • 1 onion coarsely chopped

  • 1 baby fennel coarsely chopped

  • 1 celery stalk coarsely chopped

  • 2 cloves garlic

  • 800g (2 cans) canned white beans, drained and rinsed

  • 400g canned cherry tomatoes or canned choppedtomatoes

  • 2 cups beef stock

  • 1 bunch each thyme and rosemary, tied in a bundlewith kitchen string

  • 11/4 cups coarse fresh breadcrumbs (sourdough is best, but any day old bread will do)

  • 1/4 cup coarsely chopped flat-leaf parsley


  • 1.

    Preheat oven to 180°C. Process carrot, onion, fennel, celery and garlic in a food processor until finely chopped.

  • 2.

    Heat 1 tbsp. of olive oil in a shallow flameproof casserole pan over medium-high heat, add sausages and cook, turning occasionally for about 3 minutes until browned, remove from pan and set aside.

  • 3.

    Add vegetable mixture to the pan and cook, stirring occasionally, for about 5 minutes until very tender, then add white beans, tomato, stock and the herb bundle, season to taste with salt and freshly ground pepper and simmer for about 8 minutes until well-flavoured and slightly thickened.

  • 4.

    While the beans simmer, combine the breadcrumbs, parsley and 3 tbsp. olive oil in a bowl, season to taste with salt and pepper and stir well to evenly combine.

  • 5.

    Add the sausages to the bean mixture, pushing slightly into the liquid, then scatter over the breadcrumbs.

  • 6.

    Bake for about 15 minutes until golden brown and bubbling, then serve hot.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 242kj
  • Fat Total 8g
  • Saturated Fat 2g
  • Protein 13g
  • Carbohydrate 29g
  • Sugar 2g
  • Sodium 413mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Tips & Tricks:

  1. Chipolatas are a thin and short breakfast-style sausage. If you can’t find chipolatas, you can twist larger sausages in half to form smaller sausages.
  2. Never pierce a sausage before cooking; if you prick a good quality sausage you will let all the delicious flavour and moisture out.
  3. One of the easiest ways to cook sausages is in the oven; preheat the oven to 180°C line a tray with baking paper, place the sausages on the tray and roast for 15 minutes. The best part with cooking them this way? It makes less mess!

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