Sausage and Baked Bean Casserole Recipe

"Full English" sausage and baked bean breakfast casserole served with toast soldiers.

Sausage and Baked Bean Casserole Recipe

This sausage and baked bean casserole is essentially a full English breakfast in one pot, bacon, bangers, black pudding, beans and tomatoes all cooked together with a little Worcestershire sauce and beef stock... and it's completed by cooking the eggs shakshuka style in the stew.

Course Breakfast, Lunch, Main Course

Cuisine British

Keyword breakfast casserole, sausage and baked bean casserole, sausage and baked bean recipes

Prep Time 5

Cook Time 30

Total Time 35

Servings Servings

Calories 1016kcal

Author Brian Jones

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.

Video

Nutrition