Matt’s Sausage Surprise

This hearty casserole is packed with rich flavours from three types of sausages—Toulouse, fennel, and kielbasa—combined with creamy white beans and pork belly. It’s a satisfying dish perfect for a family dinner, with a deliciously golden potato topping and a crispy breadcrumb finish. The slow-cooked pork and beans form a delicious base, while the sausages add a savory depth. If you’re in the mood for a comforting meal, this is sure to hit the spot!

Chef Section

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 4

Dietary
Pregnancy-friendly

By Matt Tebbutt
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

Nutri-Score

This recipe has been assigned a Nutri-Score of C. While it’s rich in protein and provides a good amount of vitamins and minerals from the beans and vegetables, the duck fat, sausages, and pork belly contribute a higher fat content. It’s a filling dish, but should be enjoyed in moderation, particularly if you’re mindful of calorie intake. For more information on the Nutri-Score system, click here.

Equipment

Casserole dish … find it here
Frying pan … view on Amazon
Sharp knife … check availability
Slotted spoon … buy now
Ovenproof casserole dish … shop here

Ingredients

Garlic 1 head, cut in half
Fresh flatleaf parsley stalks 2 tbsp
Dried white cannellini beans 200g/7oz, soaked overnight
Pork belly 200g/7oz, salted and left whole
Onion 1, roughly chopped
Bay leaves 2
Celery sticks 2, roughly chopped
Carrot 1, peeled and roughly chopped
Fresh thyme 20g
Olive oil 2 tbsp
Salt and freshly ground black pepper to taste
Duck fat 3–4 tbsp
Toulouse sausage 1, left whole
Fennel pork sausages 2, left whole
Kielbasa Polish sausage 1, left whole
Pork or chicken stock 300ml/10fl oz
Potatoes 4, peeled and thinly sliced
Chopped fresh flatleaf parsley 2 tbsp
Fresh breadcrumbs 150g/5½oz

Method

Make the pork and beans: Place all of the ingredients (except the olive oil) in a large casserole dish or saucepan. Cover with cold water and bring to a boil. Reduce the heat and simmer for 1½ hours. Season with salt and pepper, then stir in the olive oil. Leave to cool. Remove the pork belly, slice it, and set aside. Keep the rest of the bean mixture for the casserole.
Make the sausage casserole: Preheat the oven to 200°C/180°C Fan/Gas 6. Heat half of the duck fat in a large frying pan. Fry all the sausages until browned on all sides. Remove the sausages from the pan and cut them into large chunks. Set aside.
Assemble the casserole: In an ovenproof dish, use a slotted spoon to layer some of the bean mixture at the bottom. Then, layer the sausages and pork belly. Top with the remaining bean mixture. Add enough of the bean cooking liquid and pork stock to moisten the dish.
Prepare the topping: Arrange the thinly sliced potatoes in a circular pattern over the casserole. Brush the potatoes with the remaining duck fat. Sprinkle the casserole with fresh parsley and breadcrumbs.
Bake: Place the casserole in the oven and bake for 30–40 minutes, or until the top is bubbling and golden. The potatoes should be tender and crispy on top.

Suggested Wine Pairing

Majestic:

Château la Dournie, Minervois 2020
A deep, rich red with bold flavours of dark fruit and a touch of spice, complementing the hearty sausages and rich pork belly in the casserole.

Tesco:

Tesco Finest Merlot 2021
This smooth, medium-bodied Merlot with hints of plum and blackcurrant pairs wonderfully with the savoury flavours of the sausages and beans.

Sainsbury’s:

Sainsbury’s Taste the Difference Shiraz 2021
A bold, full-bodied Shiraz with peppery undertones, ideal for balancing the richness of this dish and enhancing the smoky flavours of the sausages.

What can you serve with this

Steamed greens: A side of steamed green beans or broccoli adds a fresh contrast to the rich casserole.
Pickled vegetables: The tanginess of pickled carrots or cucumber can cut through the richness of the casserole.
Crusty bread: Serve with some hearty, buttered bread for dipping into the sauce.

Nutri-Score Health Check

With a Nutri-Score of C, this casserole is a hearty option that provides plenty of protein and vegetables, but it’s on the higher side in terms of fat content due to the duck fat, sausages, and pork belly. For a healthier variation, you can use less duck fat, leaner sausages, or reduce the use of the pork belly.

Recipe FAQ

Can I make this dish in advance? Yes, you can prepare the casserole the day before, store it in the fridge, and then bake it when you’re ready to serve.
Can I substitute the sausages? Yes, feel free to use any type of sausages you prefer. You can also opt for vegetarian sausages if you prefer a meat-free version.
Can I use different beans? Yes, you can substitute the cannellini beans with other white beans like butter beans or navy beans.
How do I store leftovers? Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.
Can I freeze this casserole? Yes, you can freeze the casserole for up to 3 months. Just ensure it’s properly wrapped or in a container suitable for freezing.

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