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Delicious Sausage Casserole - There is nothing more comforting than digging into a hearty dish of sausage casserole - it's a family winner!!



Total time

65 minutes






  • 1 onion (large, chopped)
  • 2 cloves garlic (crushed)
  • 200 g butternut squash (diced)
  • 6 low-fat sausages (i used mild italian turkey sausages)
  • ½ red pepper (sliced)
  • ½ green pepper (sliced)
  • 1 courgette (small, zucchini, quartered and sliced)
  • ½ cup frozen peas
  • 2 tbs tomato paste
  • 1 tsp mixed herbs
  • 1 tablespoon balsamic vinegar (good quality brand)
  • ½ teaspoon Tabasco sauce (can add more if you like it spicier)
  • 1 cup chicken stock (or vegetable, use slightly less stock for slow cooker method)
  • 1 can cannellini beans (with juice, or another white bean of choice)
  • cooking oil spray
  • salt
  • black pepper (to season)
  • parsley (fresh, chopped)


  1. Spray a large casserole dish with some cooking oil over medium heat.
  2. Brown the sausages lightly on all sides, removed and set aside
  3. Spray with some more cooking oil spray, add the onion and fry for a couple of minutes to soften.
  4. Add in the balsamic vinegar and a little of the stock and deglaze the pan scraping off any bits stuck to the bottom of the pan.
  5. Add in the butternut squash, peppers and garlic, plus the mixed herbs, tomato paste, tabasco sauce, stock and can of cannellini beans (including juice)
  6. Bring to a boil, then reduce heat to a simmer. Place in the sausages, cover and simmer for 40 minutes.
  7. Add the peas and courgette for the last 5 mins of cooking time.
  8. Taste and season with salt and black pepper.
  9. Sprinkle with fresh chopped parsley. Serve with your choice of sides.
  10. Enjoy
  11. Brown sausages and onion as per steps 1-4 above.
  12. Add to a slow cooker with all other ingredients, apart from peas and zucchini
  13. Cook on low for 6 hours
  14. Taste and season with salt and black pepper.
  15. Sprinkle with fresh chopped parsley. Serve with your choice of sides.
  16. Enjoy
  17. View the recipe instructions at

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