Chilli Sausage and Bean Casserole

Our Chilli Sausage and Bean Casserole is a simple and healthy casserole option. The combination of spicy sausage mixed with lentils make this a thick and tasty casserole, an ideal supper for the family. To serve why not add a spoonful of thick sour cream on the top, giving you the most scrumptious supper.

We recommend you use Puy lentils for this casserole but if they are hard to obtain green or brown lentils will serve just as well. Lentils can be bought, ready to eat, in a can and are ideal for adding bulk to casseroles. Green or brown lentils are deal casseroles as they tend to retain their shape after cooking. Puy lentils are grown in the French region of Le Puy. They can be a bit more expensive than other common cooking varieties because they are superior in texture and taste. They are described as being the perfect accompaniment sausages.

Cooking Time – 20 minutes
Serves – 4 people


3tbsp Oil

500g pack Wiltshire Bacon Chilli Pork Sausages

200g shallots
1 large carrot, diced
2 Cloves of garlic, crushed
1tbsp Tomato purée
1 can Cannellini beans
200g Puy lentils, cooked
300ml Vegetable Stock
Sprig of Thyme

(1 Red chilli frozen – optional)


Pre heat the oven 180˚C, Gas mark 4.

Heat the oil in a large frying pan. Once hot add the sausages and whole shallots and fry gently until they have colour all over.

Remove the sausages and shallots from the pan and place in an Oven proof casserole dish. Be sure to leave the juices in the frying pan. Add the diced carrot to the pan and cook for a couple of minutes.  Add the crushed garlic and tomato purée. Finally, mix in the beans, cooked lentils and stock along with the sprig of thyme.

Transfer the ingredients into the oven proof dish and place in the oven for 15-20 minutes. Some of the stock will be absorbed by the beans and lentils to give a deliciously thick consistency.

If you are feeling really adventurous then finally grate a frozen chilli over the top of the dish to serve.