Sausage Casserole | Gestational Diabetes UK
Sausage Casserole

Sweet tomato and smoky sausage casserole made with high meat content pork chipolata sausages, mild or spicy chorizo, butter beans, peppers, and onion. The perfect dish to warm you through on a cold Autumn day.

Aim to use high-meat content sausages in this recipe to ensure you get a good serving of protein and fat, with minimal added carbs.

I make this recipe with mild chorizo, but if you like a bit more heat you could use spicy chorizo and add fresh or dried chillies into this casserole too!

Sausage Casserole

Sausage Casserole

Sausage Casserole | Gestational Diabetes UK
5 from 3 votes
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Course: Main Meals
Cuisine: British
Diet: Diabetic, Gluten Free
Keyword: casserole, chorizo, hotpot, sausage, sausages, slow cooked, slow cooker, stew
Free or Subscription Recipe: Free Recipe
Free from: coconut, dairy, eggs, gluten, nuts
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes
Servings: 4 servings
Calories: 736kcal
Author: Jo Paterson

Ingredients

  • 16 chipolatas (or 8 large sausages)
  • 1 tsp olive oil
  • 225 grams chorizo (mild or spicy to your liking), skinned and sliced
  • 1 medium red pepper de-seeded and sliced
  • 1 medium yellow pepper de-seeded and sliced
  • 1 medium red onion peeled and sliced
  • 400 grams tinned chopped tomatoes
  • 400 grams butter beans tinned
  • 2 cloves garlic minced
  • 2 heaped tsp smoked paprika
  • 1 tbsp tomato purée
  • 1 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 200 ml chicken stock (or vegetable stock)
  • 2 bay leaves
  • a good pinch salt and ground black pepper
  • 1 tbsp fresh parsley chopped

Instructions

  • Heat a little olive oil in a pan on med-high, then add the chipolatas to brown. Cook until just caramelising, then remove from the pan and set aside to drain on some kitchen towel, then place into an ovenproof dish or slow cooker
  • Add the skinned slices of chorizo to the pan and fry until just golden on the edges, then remove from the pan to drain, then place in the dish or slow cooker with sausages
  • Add the onion and half of the peppers to the pan to cook in the fat from the chorizo, so that they soften and start to caramelise on the edges, then place them with the sausages
  • Add the garlic to pan, stir, cook for minute until fragrant, then add the red wine vinegar to deglaze the pan
  • Stir and scrape the pan to deglaze, then pour in the stock, tomato purée, dijon mustard, and smoked paprika and stir well to combine. Pour in the tin of chopped tomatoes and butter beans (in their water), stir through and allow to simmer for 5 minutes
  • Pour in the simmering sauce from the pan, add the bay leaves, some of the fresh parsley, and season with a good pinch of salt and pepper. Add the remaining slices of pepper, then place the lid on the dish and put in the oven to bake for 20-25 minutes, or until the casserole is bubbling. Alternatively, you can add the ingredients into a slow cooker to cook on high for 4 hours
  • Garnish the casserole with some of the fresh parsley (remove and discard the bay leaves when you find them) and serve with a small serving of starchy carbs

Nutrition

Calories: 736kcal | Carbohydrates: 35g | Protein: 37g | Fat: 50g | of which saturates: 18g | Fibre: 9g | of which sugars: 7g