Braised Sausage and Butterbean Casserole



Standard Supplier 28th August 2014


Standard Supplier

Braised Sausage and Butterbean Casserole

Portions: 10


  • Ingredients
  • 20 sausages
  • 1tbsp vegetable oil
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 1tbsp paprika
  • 4 large potatoes or sweet potatoes, peeled and diced into 2cm cubes
  • 5 carrots, peeled and diced
  • 800g MAGGI Rich & Rustic Tomato Sauce
  • 700ml water
  • 25ml MAGGI Chicken Liquid Concentrated Fonds
  • 2 x 400g tin butterbeans, drained and washed
  • 3 bay beaves
  • Fresh flat leaf parsley, chopped, to serve


Prick the sausages all over with a fork. This helps the fat to run and them from splitting.
Heat the olive oil in a heavy based casserole and fry the sausages until golden, turning often. Remove the sausages and set aside.
Add the chopped onion to the casserole dish and cook over a low heat for 5 minutes until the onions are slightly soft. Add the garlic and paprika and cook for another minute.
Add the chopped potatoes, carrots, tomato sauce, water, chicken fonds, butterbeans and bay leaves. Bring to a simmer then return the sausages to the dish.
Cook in an oven preheated to 180°C/Fan 160°C/Gas Mark 4 for 45 minutes or until the potatoes and carrots are fully cooked. Serve with chopped parsley.

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