Sausage and baked bean casserole, the "full English" breakfast experience without all of the washing up, everything cooks in one pan.
Not only is this one-pot dish super simple to make, but it is also pretty quick; all of this deliciousness can be yours in around 35 minutes.
Full English "Shakshuka"
This recipe is a throwback to my student days, days when hangovers were more frequent and my cooking skills were in their formative stage.
Also, a time when I had neither the number of pans nor the desire to wash up all of the stuff that comes with cooking a full English breakfast.
This is my fun take on a sausage and baked bean "breakfast" casserole!
Practically everything you would expect is here: black pudding, sausages, bacon, baked beans and tomatoes.
What about the eggs, you say, well, yup, they are there! Added right at the end and cooked "shakshuka" style all in the same pot.
This is proper "lazy" day cooking, and I love it, and no, it is not just a breakfast dish.
I happily eat this for breakfast, lunch and dinner, it is both delicious and easy!
Frequently Asked Questions
Do I have to add the black pudding?
No, it is your scran, if you don't like black pudding, omit it! This recipe is just as flexible as a fry-up; add what you like, and leave out stuff that you don't want.
Can I add mushrooms?
Yes, add them at stage 4 with the onions and bacon lardons.
I have omitted mushrooms from this recipe because it is a dish that is built on ingredients that will sit in the fridge, freezer or cupboard for a long time.
Do I have to add Worcestershire sauce?
No, again, it is your dinner, leave it out if you don't like it.
Can I use fresh herbs?
Yes, as a rule of thumb, you need to add triple the amount of fresh herbs, so one and a half teaspoons of each.
Can I make this in advance?
Yes, but with the caveat that I would not cook the eggs in advance. Add them to the pan when you are reheating the recipe.
Serving Suggestions
My sausage and baked bean "breakfast" casserole is pretty much a one-pot meal.
The only thing that needs to be added is some bread to mop up the sauce and dip in the egg.
I like to use some thickly cut bread, a doorstop if you like and cut it into soldiers after it has been buttered... Yes, I am a child!
If you want to be properly indulgent, add some slices of fried bread.
Equipment Used
I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 25cm or 10" frying pan with a lid.
- Kitchen tongs.
- Stirring and serving spoons.
- Kitchen knife.
- Chopping board.
- A combination of weighing scales, a measuring jug, cups and spoons.
Sausage and Baked Bean Casserole Recipe
Ingredients
- 3 Pork Sausages 225g (I use Pork and Chive)
- 75 g Black Pudding 2½oz
- 125 g Bacon Lardons 4oz
- 1 Small Onion 100g
- 1 tablespoon Cooking Oil
- 400 g Tin of Baked Beans 14oz
- 200 g Tin Chopped Tomatoes 7oz
- 2 tablespoon Worcestershire Sauce
- 75 ml Beef Stock ⅓ Cup
- ¼ teaspoon Dried Sage
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Rosemary
- 2 Eggs
- Pinch of Salt
- Pinch of Black Pepper
- Fresh Chives to Serve
Instructions
- Cut the onion in half, peel it and cut it into 2-3mm (just under ⅛") thick half-moon shapes.
- Slice the black pudding into 1½cm (Just over ½") thick chunks.
- Heat a 25cm (10") pan over a medium-high heat and add one tablespoon of cooking oil. Brown the sausages all over, and then remove them and set them aside. Don't worry about cooking the sausages all the way through.
- Add the onions and bacon lardons, then cook for 4-5 minutes or until the onions begin to soften.
- Toss in the black pudding, and cook until it begins to crisp up. This will take 2-3 minutes.
- Add the baked beans, tinned tomatoes, Worcestershire sauce, beef stock, dried sage, thyme and rosemary, give everything a stir. Have a taste here and add a little salt if you think it is needed; it shouldn't be.
- Cut the sausages into bite-sized pieces, reduce the heat to low and add a lid, then cook for 5-7 minutes.
- Remove the lid from the pan and using a ladle, form 2 "dents" in the stew, crack in the eggs and sprinkle a little salt and pepper over them, return the lid and cook until the eggs are just set.
- Serve with lots of snipped chives.
