Sausage Bean Patch Casserole Recipes

Steps:

• In a food processor, pulse bread until large crumbs form (you should have about 6 cups); season with salt and pepper. Set aside.
• Preheat oven to 375 degrees. In a 6-quart heavy-bottom saucepan, cook sausage, onions, and garlic, stirring occasionally, until onions are translucent and sausage is starting to brown, 15 to 20 minutes.
• Add tomato paste, broth, wine, thyme, and 2 cups water; bring to a boil. Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 minutes.
• Stir in 2 cups of the breadcrumbs. Divide sausage mixture between two 3-quart shallow baking dishes or eight 10-ounce ramekins. Top with remaining breadcrumbs.
• Bake, on a baking sheet, until topping is golden, 30 minutes.

Steps:

• Brown sausages, break into small pieces with a fork. Drain.
• Mix sausages with the rest of the ingredients.
• Place in 9 x 13 casserole.
• Bake at 350 degrees, uncovered for 1 1/2 hours.

Steps:

• Prepare beans according to package directions.
• Cook sausage in skillet until brown; add remaining ingredients except beans.
• Continue cooking vegetables until tender.
• Add beans and cook until bubbly hot.

Steps:

• In a large skillet over medium heat, brown and drain sausage. Add onions, carrots and bell pepper, cook until tender. Stir in flour till smooth. Slowly stir in milk, stirring til mixture thickens and boils. Stir in worcestershire and sage.
• In a 2 quart baking dish, combine beans and sausage mixture. Bake, at 350F, uncovered for 30 minutes or until hot and bubbly.

Steps:

• Pre heat the oven to 180C/Gas 6
• Wash/chop and blanch all vegetables, fry the leek and onion until softened.
• fry the sausages drip of any fat, cut into small pieces.
• For the sauce, Soften onion in oil, add tomato puree and chicken stock, add in sage, and salt and pepper, and required extra water. Bring to boil add in slurry stir constsntly until thickened
• Assemble all vegetables and sausgaes pour over sauce.
• Shallow fry sliced potatoes.
• Assemble all vegetables and sausgaes pour over sauce. Place sliced potatoes on top of ingrediants.

Steps:

• Grill the sausages until brown.
• Fry the chopped onions with the garlic and bacon.
• In a large saucepan add all the ingredients except only add half the stock. Bring to the boil and then simmer slowly.
• The recipe doesn't tell you how long to simmer for but sometimes I serve after 20-30 mins or so. If I keep it on for longer I haven't managed to overcook it yet. I just add in the rest of the stock as and when required if I'm waiting for guests to arrive.

Steps:

• Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.
• Add 1 finely chopped onion and cook gently for 5 minutes.
• Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.
• Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.
• Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 - 2 mins or until the aromas are released.
• Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.
• Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.
• Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes.
• Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.

Steps:

• Place potatoes in a large pot of salted water. Bring to the boil and cook for 20 minutes or until the potatoes are tender.
• Preheat oven to 180°C.
• Drain potatoes before returning them to the pot over a high heat. Toss for a few moments to evaporate any excess water.
• Add the milk and butter to the pan and mash potatoes until smooth. Cover with a lid and set aside.
• Heat a little oil in a large fry-pan. Add the sausages and fry, turning occasionally, until cooked through. Set aside and allow to cool slightly.
• When sausages are cool enough to handle cut sausages into 3cm lengths.
• In a large casserole dish, mix together the sausages and baked beans until well combined. Spread the mash potatoes evenly over the top of the baked bean mixture. Top with cheese.
• Bake, uncovered, for about half an hour or until the cheese has melted and the casserole has heated through.

Steps:

• Heat oven to 220C/200C fan/gas 7. Roast the pepper, carrots and onion in a deep baking dish for 15 mins. Add the sausages and roast for a further 10 mins.
• Reduce oven to 200C/180C fan/gas 6, tip in the tomatoes and beans, then stir in the stock. Cook for another 35 mins. Stir in the mustard and peas and return to the oven for 5 mins. Rest for 10 mins, then serve with potatoes, pasta or rice.

Steps:

• Crumble the pork sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
• In a large bowl, stir together the cream of mushroom soup, milk, soy sauce, garlic, and pepper. Mix in the sausage, then add the green beans, and stir until evenly coated. Pour half of the mixture into the prepared baking dish. Top with half of the fried onions. Spread remaining green bean mixture over the onions.
• Bake for 30 minutes in the preheated oven. Remove from the oven, and sprinkle the rest of the fried onions over the top. Return to the oven for 5 to 10 more minutes, or until the onions are toasty, and green beans are cooked to your desired doneness. Let rest 5 minutes before serving.