Easy sausage casserole recipe
 Tom Kitchin's sausage casserole has a crunchy topping and is quick, cheap and tasty. This is designed to be a low cost recipe and is suitable for batch cooking. Try freezing in portion-sized containers – it will keep for up to 2 months. 8 sausages 1 onion, diced 1 garlic clove, chopped 1 tsp dried mixed herbs 1 x 400g/14oz tin butter beans, rinsed and drained½ bunch parsley, roughly chopped 400g/14oz tin chopped tomatoes 500ml/18fl oz chicken stock, made from stock cube salt and freshly ground black pepper 8 sausages 1 onion, diced 1 garlic clove, chopped 1 tsp dried mixed herbs 1 x 400g/14oz tin butter beans, rinsed and drained ½ bunch parsley, roughly chopped 400g/14oz tin chopped tomatoes 500ml/18fl oz chicken stock, made from stock cube salt and freshly ground black pepper 100g/3½oz bread (ideally day old), crusts removed ½ bunch parsley, finely chopped1 tbsp olive oil 100g/3½oz bread (ideally day old), crusts removed ½ bunch parsley, finely chopped 1 tbsp olive oil Method Preheat the oven to 200C/180C Fan/Gas 6. Heat a large frying pan over a medium heat. Once hot, add the sausages and cook for 6-8 minutes, turning now and again to colour evenly. Add the onion and continue to cook for three minutes, then add the garlic and dried herbs and cook for two more minutes, stirring from time to time. Meanwhile, for the herby crumb topping, tear the bread into small crumbs (or put into a food processor if you have one) and mix it with the finely chopped parsley.Add the butter beans, parsley, tomatoes and chicken stock to the pan. Stir to mix everything together and season well with salt and pepper. Transfer to a medium-sized ovenproof baking dish.Sprinkle the herby crumbs evenly over the surface of the stew, drizzle with olive oil, season with salt and pepper and bake for 25 minutes, or until the topping is crisp. Serve while hot. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat a large frying pan over a medium heat. Once hot, add the sausages and cook for 6-8 minutes, turning now and again to colour evenly. Heat a large frying pan over a medium heat. Once hot, add the sausages and cook for 6-8 minutes, turning now and again to colour evenly. Add the onion and continue to cook for three minutes, then add the garlic and dried herbs and cook for two more minutes, stirring from time to time. Add the onion and continue to cook for three minutes, then add the garlic and dried herbs and cook for two more minutes, stirring from time to time. Meanwhile, for the herby crumb topping, tear the bread into small crumbs (or put into a food processor if you have one) and mix it with the finely chopped parsley. Meanwhile, for the herby crumb topping, tear the bread into small crumbs (or put into a food processor if you have one) and mix it with the finely chopped parsley. Add the butter beans, parsley, tomatoes and chicken stock to the pan. Stir to mix everything together and season well with salt and pepper. Transfer to a medium-sized ovenproof baking dish. Add the butter beans, parsley, tomatoes and chicken stock to the pan. Stir to mix everything together and season well with salt and pepper. Transfer to a medium-sized ovenproof baking dish. Sprinkle the herby crumbs evenly over the surface of the stew, drizzle with olive oil, season with salt and pepper and bake for 25 minutes, or until the topping is crisp. Serve while hot. Sprinkle the herby crumbs evenly over the surface of the stew, drizzle with olive oil, season with salt and pepper and bake for 25 minutes, or until the topping is crisp. Serve while hot. Recipe tips In September 2023 this recipe was costed at an average of £3.50 when checking prices at five UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.