John is a huge fan of sausages, me, not so much. While we have been in lock down I have been experimenting with making sausages. Boerewors for my South African roots and some pork and apple sausages. I have about six kilograms of sausages taking up space in the freezer now! This dish is a sunny, summer sausage casserole with a rich tomato taste. Perfect for a quick midweek meal. I used pork and herb chipolatas for this one, but any sausages will work.

Sausage Casserole

One pot sausage casserole
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Servings 4


  • 1 onion, chopped
  • 12 sausages 1 used pork and herb chipolata
  • 1 clove garlic, minced
  • 1 tin chopped tomatoes
  • 2 tins cannellini beans
  • 20 cherry tomatoes, halved
  • 1 handful chopped basil, stalks and all you can use parsley or coriander if you prefer
  • 1 tablespoon olive oil
  • 1 teaspoon sweet, smoked paprika


  • Brown the sausages in a large pan. I used my wok. Once browned remove and set aside.
  • Add the onion to the pan and cook until transparent.
  • Add the garlic and paprika and cook for 1 minute.
  • Add the tinned tomatoes and 1/2 tin of water.
  • Return the sausages to the pan. Simmer for 15 minutes until the sauce is thickened.
  • Drain the cannellini beans and stir through. Cook for 5 more minutes until the beans are heated through.
  • Stir through the cherry tomatoes and basil and serve immediately.
Keyword Gluten free, One pot
Cooking For John