Sausage, Kale and Butterbean Casserole Recipe

It's the most wonderful time of the year... No, not Christmas, it's British Sausage Week! I'm not usually one to join in with themed weeks and days, but who could turn down a valid excuse to eat sausages? Not me, that's for sure.

As winter has well and truly descended upon us, it's time to start building up your bank of comfort food recipes and this Sausage, Kale and Butterbean Casserole should definitely be on the list. It's hearty, warming and packed full of goodness to ward off those inescapable colds, plus it's actually pretty good for you, win.

I used Debbie and Andrew's sausages as I had them in the fridge to review for Citylicious, but they are the best to use if you're trying to make this is as healthy as possible as they're gluten, wheat and dairy free. You can pick them up in pretty much any supermarket like Tesco or Sainsbury's and they're definitely worth trying out! 

If you fancy making this yourself, take a look at the recipe below, you can either serve it up from the saucepan as a soup or do what we did and simmer it in the oven in a casserole dish depending on how much time/self control/patience you have.

  • 6 Sausages
  • 1 tbsp Vegetable Oil
  • 125g Kale
  • 400g Tin of Butterbeans
  • 400g Tin of Chickpeas
  • 1 Litre of Chicken Stock 
  • 1 Onion, Peeled and Chopped
  • 2 Garlic Cloves, Crushed and Chopped
  • 2 Carrots, Sliced
  • 1 Red Pepper, De-seeded and Chopped
  • Salt and Pepper
  • 1tsp of Ground Cinnamon
  • 1/2 tsp of Ground Allspice


  1. Grill the sausages for 20 minutes or so until cooked, making sure to turn regularly for a lovely even colour. Once cooked, slice into thick slices and leave to one side to cool.
  2. Heat the oil in a large saucepan over a medium heat, slowly cook the onion until soft and golden. Then add in the crushed garlic, cinnamon and allspice.
  3. Add the carrots, red pepper, salt and pepper to the pan, stir in the stock and bring to the boil. Simmer for 10 minutes.
  4. Add the kale to the pan and simmer until all vegetables are tender. 
  5. Stir in the sausage slices, chickpeas and butterbeans and warm through.
  6. Either serve straight away with buttered bread or transfer to a casserole dish and leave to simmer in a warm oven (around 150 degrees) for around half an hour. Alternatively, you can leave to cool in the saucepan and heat up in a casserole dish later in the day.

Now I want to go and make this all over again... It's SO good!


  1. This looks delicious! Can't wait to cook more hearty dinners this winter.

    Katrina Sophia

  2. Oh wow Clare! This looks AMAZING :D Definitely popping this on my meal plan :)


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