This French onion sausage and bean casserole is proper comfort food, combining juicy sausages and hearty beans with rich, savoury onion flavour in a delicious sauce. It's easy to prepare, filling and perfect for a cosy family dinner on a chilly evening.
Sausages and beans are economical ingredients and a classic combination because the rich, savoury flavour of the sausages works beautifully with the creamy texture of beans. The beans also help make the casserole more filling without needing a large amount of meat.
The French onion-inspired sauce brings everything together, with sweet, deeply cooked onions adding flavour and richness while the stock creates a delicious sauce for soaking up with the cheese topped bread or serving alongside mashed potatoes.
There's something particularly comforting about a bubbling sausage casserole when the weather turns colder. The combination of savoury sausages, creamy beans and rich onion sauce makes this a hearty meal that's ideal for autumn and winter.
It's also an easy way to make a satisfying one-pot family dinner without needing lots of separate side dishes...and any leftovers taste even better the next day!
Tips
- Optional variations:
- Sausage, mushroom and bean casserole - add mushrooms alongside the onions for extra savoury flavour.
- Sausage and lentil casserole - replace some or all of the beans with green or brown lentils.
- Spicy sausage and bean casserole - use spicy sausages and add chilli flakes.
- Chicken sausage and bean casserole - use chicken sausages for a lighter version.
- Vegetarian sausage and bean casserole - use vegetarian sausages and vegetable stock.
- This French onion sausage and bean casserole recipe is easily adapted if you're cooking for less people.
Frequently Asked Questions
It's a comforting casserole combining sausages and beans with rich savoury onion flavours inspired by classic French onion soup.
Pork sausages work particularly well, although Cumberland, Italian-style, chicken, or vegetarian sausages can also be used depending on the recipe.
Cannellini, haricot, butter and borlotti beans are all good choices. Creamy white beans are particularly well suited to an onion-based casserole.
Browning isn't always essential, but it adds colour and extra savoury flavour to the finished casserole.
Cook sliced onions gently over a medium heat, stirring regularly, until they become deeply golden and sweet. Proper caramelisation takes time, so don't rush this step.
Yes - drain and rinse tinned beans before adding them unless your recipe specifically says otherwise.
Yes - casseroles are excellent make-ahead meals. Prepare the casserole according to the recipe, cool and refrigerate, then reheat thoroughly before serving.
Yes - allow it to cool completely before freezing in suitable airtight containers. Beans may soften slightly after freezing and reheating, but the casserole should still be delicious.
If the sauce is too thin, allow it to simmer uncovered for a little longer. You can also use a small amount of cornflour mixed with cold water if appropriate.
Excess liquid can come from the stock, vegetables or beans. Simmering the casserole uncovered towards the end allows excess liquid to evaporate and the sauce to concentrate.
Yes - use vegetarian sausages and vegetable stock, checking that any other ingredients are suitable for a vegetarian diet.
Potentially, but check the sausages, stock, mustard and any other packaged ingredients carefully for gluten-containing ingredients.
Mashed potatoes or green vegetable side dishes work well.
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How to make this French Onion Sausage and Bean Casserole
Ingredients
- 2 tbsp olive oil
- 8 pork sausages
- 15g butter
- 2 large onions (approx. 500g), thinly sliced
- salt and freshly ground black pepper
- 1 clove garlic, crushed
- 1 tbsp thyme leaves, plus extra to serve
- 1 tbsp plain flour
- 150ml white wine
- 500ml chicken stock (made using a stock cube or pot)
- 1 tsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 x 400g tins cannellini beans, drained and rinsed
- 2 slices sourdough bread (approx. 100g), cut into squares
- 100g gruyère, grated
Instructions
- Heat 1 tbsp of the olive oil in a large ovenproof shallow casserole, skillet or frying pan over a medium high heat. Add the sausages and cook them for 4 minutes until browned all over. Remove the sausages to a plate and set aside.
- Add the remaining 1 tbsp of oil and the butter to the casserole. Once the butter has melted add the onions and cook for 20 minutes, stirring frequently, until deeply golden.
- Preheat the oven to 200C/180C fan/gas 6.
- Stir in the garlic and thyme leaves, then add the flour and cook for 1 minute, stirring until the flour is completely combined with the onions.
- Pour in the wine and let it bubble for 2 minutes, then stir in the stock, Worcestershire sauce and Dijon mustard. Check the seasoning, adding more to taste, if required.
- Stir in the beans and return the sausages, then simmer for 15 minutes.
- Nestle the squares of bread between the sausages and top with the grated cheese.
- Bake in the oven for 15 minutes, until bubbling and golden. Let the casserole rest for 5 to 10 minutes before serving scattered with extra thyme leaves.
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French Onion Sausage and Bean Casserole
Ingredients
- 2 tbsp olive oil
- 8 pork sausages
- 15 g (1 tbsp) butter
- 2 large onions (approx. 500g) thinly sliced
- salt and freshly ground black pepper
- 1 clove garlic crushed
- 1 tbsp thyme leaves plus extra to serve
- 1 tbsp plain flour
- 150 ml (5.1 floz) white wine
- 500 ml (2 cups) chicken stock (made using a stock cube or pot)
- 1 tsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 x 400 g (14.2 oz) tins cannellini beans drained and rinsed
- 2 slices sourdough bread (approx. 100g) cut into squares
- 100 g (3.5 oz) gruyère grated
Instructions
- Heat 1 tbsp of the olive oil in a large ovenproof shallow casserole, skillet or frying pan over a medium high heat. Add the sausages and cook them for 4 minutes until browned all over. Remove the sausages to a plate and set aside.
- Add the remaining 1 tbsp of oil and the butter to the casserole. Once the butter has melted add the onions and cook for 20 minutes, stirring frequently, until deeply golden.
- Preheat the oven to 200C/180C fan/gas 6.
- Stir in the garlic and thyme leaves, then add the flour and cook for 1 minute, stirring until the flour is completely combined with the onions.
- Pour in the wine and let it bubble for 2 minutes, then stir in the stock, Worcestershire sauce and Dijon mustard. Check the seasoning, adding more to taste, if required.
- Stir in the beans and return the sausages, then simmer for 15 minutes.
- Nestle the squares of bread between the sausages and top with the grated cheese.
- Bake in the oven for 15 minutes, until bubbling and golden. Let the casserole rest for 5 to 10 minutes before serving scattered with extra thyme leaves.
Notes
- Optional variations:
- Sausage, mushroom and bean casserole - add mushrooms alongside the onions for extra savoury flavour.
- Sausage and lentil casserole - replace some or all of the beans with green or brown lentils.
- Spicy sausage and bean casserole - use spicy sausages and add chilli flakes.
- Chicken sausage and bean casserole - use chicken sausages for a lighter version.
- Vegetarian sausage and bean casserole - use vegetarian sausages and vegetable stock.
- This French onion sausage and bean casserole recipe is easily adapted if you're cooking for less people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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