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This Italian-style sausage casserole is an absolute winter staple. Warming, comforting, satisfying, and quite healthy, it's a real kick-asserole!



Total time

0 minutes






  • 4 chipolata or vegetarian sausages ((you can also use turkey sausages), chopped into bite-sized pieces)
  • 1 tbsp olive oil ((divided))
  • 1 small Onion (diced)
  • 2 carrots (diced)
  • 1 small stalk celery (diced)
  • 1 clove garlic (diced)
  • 4 tomatoes (diced)
  • 1 vegetable stock cube
  • ½ can butter or cannellini beans
  • 2 big handfuls baby spinach or cavolo nero leaves
  • chilli powder, oregano and salt to taste


  1. In a large saucepan, heat up the oil. Add in the onion, carrots, celery and garlic. Season with salt and cook over medium for a few minutes.
  2. Add in the sausage pieces and keep cooking until the pieces are lightly roasted (about 5min).
  3. Throw in the chopped tomatoes and the stock cube. Top with 250ml of water and cook until the sausage meat if fully cooked.
  4. Season with chilli powder and oregano. Add the beans and spinach leaves and cook for another 10 minutes.
  5. Serve pipping hot in big bowls with a bit of crusty bread and some cosy TV program on the side!
  6. View the recipe instructions at Cake and Whisky

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