Sausage and Butterbean Casserole



Serves 4  Prep time: approx. 40 min


1 glass of white wine

6 slices of streaky bacon, chopped
splash of oil
a pinch of chili flakes
1 large leek, sliced
200ml chicken stock, fresh, cube or concentrate
1 garlic clove, sliced
a small bunch of parsley, roughly chopped
6 spicy sausages, preferably Wilkinson’s Irish or Cumberland
2 x 400 g tins of butter beans , drained and rinsed

Brown the sausages in a little oil.  Slice into chunks. Brown the bacon in the same pan then add the leeks and garlic and cook till softened.
Add the sausages, the wine, stock, chili flakes, and the butter beans. Simmer for 10-15 minutes until the sausages are cooked through. Season and add the parsley.


  1. Jose at Jul 26, 2013 04:50:58

    This was REALLY good…and I used Italian Turkey Sausage. Question for anyone who has tried it, thugoh: Did you have “foamy” stuff floating in the water while simmering? Not sure if it was because I used Turkey sausage or not…chicken sometimes does that when I boil it, so maybe it’s a poultry thing! 🙂


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