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John and Lisa's Weekend Kitchen

John's sausage surprise

Easy to make, warming and full of flavour, this sausage casserole will be a hit with the whole family this winter. You can also mix up the recipe by choosing whatever sausages you like!

Serves 4-6Prep: 20 minutesCook: 1 hour


50ml oil or goose fat2 carrots, cut in quarters lengthwise3 good-quality frankfurters3 pieces of cooked smoked Toulouse sausages3 smoked sausages3 spiced sausages1 small smoked ham hock, cooked2 small onions, sliced3 bay leaves2 sprigs of thyme4 juniper berries (optional)2 carrots, cut in quarters lengthwise1 tin or jar (400g) of butter beans, drained1 ton or jar (400g) of cannellini beans, drained400g chopped tomatoes500ml chicken stockSalt and ground black pepper

To serve (optional): New potatoes, Dijon mustard, warmed sauerkraut


  • Preheat the oven to 180C/gas 4.

  • Heat the oil or goose fat in a casserole pan and fry the sausages and ham hock until lightly coloured golden brown. Continue cooking in the oven for 15 minutes until the sausages are cooked all the way through. Remove from the oven and place over a medium heat.

  • Add the onions, bay leaf, thyme, juniper berries (if using) carrots, butter and cannellini beans, tomatoes, stock, and salt and pepper. Bring to the boil, then return to the oven.

  • Bake for a further for 35-40 minutes until the top is crispy. If liked serve with potatoes, Dijon mustard and sauerkraut.


Use any combination of sausages of your choice e.g. Cumberland, pork & leek, pork and apple etc.

Purchase ready-made ham hock or use leftover ham or bacon to cut down on time.

Scrunch the herbs before adding to release the oils.

Logo of John and Lisa's Weekend Kitchen
itv |

John and Lisa's Weekend Kitchen