Sausage casserole with butterbeans & kale

This family-friendly recipe is great for feeding a crowd. Made with our best-selling Farmhouse Pork Sausages, with kale and butterbeans for extra nutrition, serve with buttery jacket potatoes, crusty bread or even pasta (the sauce is delicious heated up the next day, too).

1 hour 45 mins

4-6

Easy

• 1 x family pack Field & Flower Farmhouse Sausages
• 4 x rashers Field & Flower unsmoked streaky bacon, chopped
• 1.5 tbsp olive oil
• 1 white onion, diced
• 2 garlic cloves, crushed
• 1 red pepper, deseeded and chopped
• 2 x 400g can chopped tomatoes
• 1 x 400g can butterbeans, rinsed and drained
• 100g kale, chopped and stems removed
• 1 tsp chilli flakes
• 1 tsp Worcestershire sauce
• 1 tsp wholegrain mustard
• 1 tbsp dark brown sugar
• 3 bay leaves
• Chopped parsley, optional

1. Heat the oven to 190°C/170°C fan/gas mark 5. Toss the sausages in a little olive oil and spread out on a baking tray. Cook for 30 minutes until browned all over, turning occasionally.

2. Meanwhile, heat the olive oil in a large flameproof casserole dish. Add the bacon and cook until starting to crisp, then remove and set aside. Cook the onion and red pepper in the bacon fat for 5-10 minutes until the onion is softened. Add the garlic, chilli flakes and kale and cook for a further 1-2 minutes.

3. Add the chopped tomatoes, mustard, Worcestershire sauce, bay leaves and sugar. Bring to the boil and simmer, covered, for 10 minutes.

4. Add the beans and simmer for 15 minutes longer, topping up with a little boiling water if the mixture reduces too much.

5. Nestle the cooked sausages and bacon into the bean mixture and place into the oven, cooking for 30 minutes more. Once cooked and bubbling all over, remove from the oven and sprinkle with parsley (if using).