Hairy Bikers Sausage Casserole

There’s something about sausage casserole that just gets you. You know? Rain hammering the windows, the dog tracking mud through the hallway, and you — in your oldest jumper — stirring a big pot of something that smells like warmth and memories. This one’s a proper Hairy Bikers number. Big flavour, zero fuss, and the sort of thing you can ladle into a bowl and eat while standing by the stove with a glass of red. (Been there. No regrets.)

I’ve made this casserole more times than I can count — sometimes with wine, sometimes without, occasionally with whatever beans are in the cupboard. It forgives you for your substitutions. The sausages are the star, but honestly? That sauce — tomatoey, herby, a bit smoky if you’re generous with the paprika — is where the magic is.

Why You’ll Love It

• Comfort in a bowl — meaty, saucy, rich, and absolutely soul-soothing
• Customisable — swap beans, sausages, even herbs depending on what’s in the fridge
• Perfect for batch cooking — freezes like a dream
• Tastes even better the next day (seriously, do leftovers)
• No fancy gear needed — just a pan and a pot
• Feeds a crowd or keeps one person very, very happy for several days

Ingredients

• 1–2 tbsp sunflower oil
• 12 good-quality pork sausages
• 6 rashers streaky bacon, chopped
• 2 onions, thinly sliced
• 2 garlic cloves, crushed
• ½–1 tsp hot chilli powder or smoked paprika
• 400g tin chopped tomatoes
• 300ml chicken stock
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 1 tbsp dark muscovado sugar
• 1 tsp dried mixed herbs
• 2 bay leaves
• 3–4 sprigs fresh thyme
• 100ml red or white wine (optional)
• 400g tin butter beans or mixed beans, drained and rinsed
• Salt & black pepper, to taste
• Rice or rustic bread, to serve

How to Make It

Brown those bangers:

Add a tablespoon of oil to a big non-stick pan and cook the sausages over medium heat for about 10 minutes, turning often. They should be lovely and golden — no pale sausages allowed. Transfer them to a large casserole dish or heavy pot.

Crisp the bacon:

Toss the bacon into the same pan (don’t clean it — flavour lives there). Cook until just turning crisp, then chuck it in with the sausages.

Soften your onions:

Add the sliced onions to the pan — more oil if needed — and cook for 5 minutes until they start to wilt. Add the garlic and sauté until everything’s soft and a bit golden.

Spice it up:

Stir in the chilli powder or smoked paprika. Let it cook for 30 seconds or so — you’ll smell it bloom. Don’t skip this step or you’ll miss out on depth.

Mix up the sauce:

Now pour in the tomatoes, stock, tomato purée, Worcestershire sauce, sugar, herbs, bay leaves, and thyme. If you’re using wine, add that too (no shame in glugging a bit for yourself). Bring to a gentle simmer.

Let it mingle:

Pour that tomato sauce over your sausages and bacon in the pot. Bring everything to a low simmer, cover (slightly ajar), and let it bubble away gently for 20 minutes. Stir now and then — it likes attention.

Beans go in last:

Add your beans and stir through. Simmer for another 10 minutes so everything thickens up and the beans get cozy in the sauce.

Final touch:

Taste, season with salt and pepper, and serve hot with bread for dunking or fluffy rice for soaking. Or both. I’m not judging.

Common Mistakes and How to Dodge Them

My sausages are pale and sad-looking.
You didn’t brown them enough — give them time! Colour = flavour.

The sauce is too thin.
Simmer it uncovered for a bit longer, or stir in a spoonful of tomato purée to tighten things up.

The beans went mushy.
Add them last. They just need warming, not cooking.

It’s bland.
Probably under-salted. Taste after it’s cooked down — tomato sauces need salt to shine.

Storage and Reheating

Fridge: Cool completely, then pop in an airtight container. Keeps 3–4 days easily.
Freezer: Portion it up and freeze for up to 3 months. Defrost overnight in the fridge.
Oven reheat: 175°C, covered in foil, for 20–25 mins. Add a splash of water if needed.
Microwave: Heat in short bursts, stirring in between. Go medium power to avoid rubbery sausages.

Frequently Asked Questions

Can I use veggie sausages?
Absolutely! Just adjust the browning time and maybe add a pinch more spice for oomph.

Can I leave the wine out?
Yep — replace it with a splash of stock or water. It still works beautifully.

Is this spicy?
Only if you want it to be. Go light on the chilli or sub in smoked paprika for warmth without heat.

What kind of beans work best?
Butter beans are classic, but cannellini or mixed beans are great too. Just avoid ones that go too soft.

Nutrition Facts (Per Serving):

• Calories: 469
• Fat: 22g
• Carbs: 15g
• Protein: 20g
• Sodium: 870mg
• Sugar: 4g

More Hairy Bikers Recipe:

• Hairy Bikers Spaghetti Bolognese Recipe
• Hairy Bikers Indonesian Pork Stew
• Hairy Bikers Pot Roast Brisket