Got a hungry brood to feed? Serve this easy and filling sausage casserole, with home-made garlic bread.


  • For the sausage and bean casserole

  • 8 Italian pork sausages

  • 2 x 400g (14oz) tinned borlotti beans

  • 2 x 400g (14oz) tinned cannellini beans

  • 150ml (5floz) Italian olive oil

  • 400ml (14fl oz boiling water

  • 4 tbsp fresh rosemary

  • 2 cloves garlic, cut in quarters

  • 1tsp dried chilli, finely chopped

  • 4 carrots, peeled and chopped into approx. 2cm cube

  • 4 celery sticks, washed and chopped into approx. 2cm

  • 20 cherry tomatoes, halved

  • Salt to taste

  • For the garlic bread

  • extra virgin olive oil

  • 2 cloves garlic

  • crusty bread of your choice (eg. country loaf or ciabatta)


  • For the casserole:

  • 1.

    In a large saucepan, shallow fry the sausages, garlic, rosemary and the chilli in the olive oil for approximately 1 minute.

  • 2.

    Add the carrots and celery and fry for a further 3 minutes.

  • 3.

    Add the borlotti and cannellini beans and season with salt.

  • 4.

    Add 400ml of boiling water, cover with a lid and leave to simmer on a low heat for 20 minutes.

  • 5.

    Remove the lid- take out the sausages and cut into three pieces.

  • 6.

    Place back in the casserole with the cherry tomatoes and carry on cooking without the lid on a low heat for another 10 minutes allowing the sauce to thicken.

  • For the garlic bread:

  • 1.

    In the meantime slice the bread approx. 2cm thick.

  • 2.

    Brush with extra virgin olive oil and place on a hot griddle until both sides are crusty.

  • 3.

    Once ready, rub the garlic over the warm bread.

  • To serve:

  • 1.

    Serve the garlic bread immediately with the casserole.

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