This sausage and bean casserole is a delicious, easy to make one-pot meal that comes together in about 40 minutes. It's satisfying, comforting and nutritious thanks to the generous amount of vegetables it contains. You can enjoy it meat free by using vegetarian sausages!
In a large shallow pan heat up 2 tablespoons of oil and fry the sausages with the bay leaf, allspice and juniper berries for about 5 minutes turning often until the sausages are lightly browned. Remove the sausages from the pan and set aside.
Add the onions, garlic, celery, carrots and thyme into the pan and continue cooking for 3 more minutes stirring often (add a little oil if needed). Pour in the wine and cook for another minute.
Return the sausages to the pan, add the tomatoes, beans (along with the bean water) and stock. Drizzle over the Worcestershire sauce, sprinkle the onion granules and pepper to taste, give a gentle stir, cover and simmer for about 25 minutes stirring occasionally. After about 15 minutes remove the lid to allow the sauce to thicken.
Stir in the spinach and cook for another minute. Remove from the heat, adjust the seasoning if needed and enjoy!
You can use any sausages you like - mild, spicy, herby, meaty or vegetarian - the more flavour they have the better! I used reduced fat sausages to keep the fat content to the minimum.
Add the spinach towards the end of cooking.
If you can't get chopped canned tomatoes use canned plum tomatoes.
Make it gluten free by using gluten free sausages as well as Worcestershire sauce.
Serve this sausage casserole with freshly chopped parsley alongside potatoes, pasta or with crusty bread.
Refrigerate for up to 3 days.
Freeze individual portions in airtight containers for up to 3 months. Do not freeze if you've used sausages that have previously been frozen.