Hot Sausage Links And Beans Casserole Recipes

SAUSAGE AND BEAN CASSEROLE

Steps:

• In a food processor, pulse bread until large crumbs form (you should have about 6 cups); season with salt and pepper. Set aside.
• Preheat oven to 375 degrees. In a 6-quart heavy-bottom saucepan, cook sausage, onions, and garlic, stirring occasionally, until onions are translucent and sausage is starting to brown, 15 to 20 minutes.
• Add tomato paste, broth, wine, thyme, and 2 cups water; bring to a boil. Reduce to a simmer; add beans. Simmer, stirring occasionally, until slightly thickened but still soupy, about 10 minutes.
• Stir in 2 cups of the breadcrumbs. Divide sausage mixture between two 3-quart shallow baking dishes or eight 10-ounce ramekins. Top with remaining breadcrumbs.
• Bake, on a baking sheet, until topping is golden, 30 minutes.

BEST EVER BEANS AND SAUSAGE

Steps:

• In a large skillet, cook and crumble sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients., Pour into a greased 13x9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 20-30 minutes longer or until bubbly.

HOT SAUSAGE LINKS AND BEANS CASSEROLE

Steps:

• Preheat oven to 350*F (175*C).
• In a medum skillet, heat 1 TBS of the olive oil over medium heat.
• Add the garlic and cook for 30 seconds.
• Stir in the onion, oregano, parsley, salt and peppr.
• Cook for 1 minute and remove from the heat.
• Grease the bottom of an 8X8X2inch baking dish with the remaining TBS olive oil.
• On this layer the cubed cooked potatoes.
• Top the potatoes with the onion mixture.
• On the onion mixture, evenly distribute the sliced hot links.
• Ina small bowl, combine the brown sugar, baked beans and the barbecue sauce.
• Pour this evenly over the sausage.
• Top with the shredded Cheddar Cheese.
• Place in the pre-heated oven for 45 minutes.
• Serves 4.

SAUSAGE AND BEANS CASSEROLE

Steps:

• Preheat oven to 375°F.
• Pour baked beans into a lightly greased 11x7 inch casserole dish.
• Slice hot dogs or sausage into 1/2 inch pieces.
• Chop onion.
• Stir the ketchup, mustard, salt and pepper into beans in pan.
• Gently stir in hot dogs and onion.
• Melt the butter and mix with the breadcrumbs.
• Place buttered bread crumbs on top of bean mixture and smooth over top with a spoon.
• Bake for 15-20 minutes until bubbly and hot.

SAUSAGE & BEAN CASSEROLE

Steps:

• Heat 2 tbsp olive or rapeseed oil in a large heavy-based pan.
• Add 1 finely chopped onion and cook gently for 5 minutes.
• Add 2 finely chopped medium celery sticks, 1 chopped yellow pepper and 1 chopped red pepper and cook for a further 5 mins.
• Add 6 chorizo sausages and 6 pork sausages and fry for 5 minutes.
• Stir in 3 chopped garlic cloves, 1 ½ tsp sweet smoked paprika, ½ tsp ground cumin and 1 tbsp dried thyme and continue cooking for 1 - 2 mins or until the aromas are released.
• Pour in 125ml white wine and use a wooden spoon to remove any residue stuck to the pan.
• Add two 400g cans of tomatoes, and 2 sprigs of fresh thyme and bring to a simmer. Crumble in the chicken stock cube and stir.
• Cook for 40 minutes. Stir in a 400g drained and rinsed can of aduki beans and cook for a further five minutes.
• Remove the thyme sprigs, season with black pepper and stir through some snipped chives, if using. Serve.