Sausage Casserole with Tomatoes and Harissa

Cooked Sausage Casserole with Tomatoes and Harissa
Sausage Casserole with Tomatoes and Harissa
Sausage Casserole with Tomatoes and Harissa makes a lovely TV dinner as it can easily be served in a bowl with a slice of crusty bread and butter. The quantities below are enough for two people but can be increased very easily for a larger crowd.

The sauce is quite liquid because of the stock but this works well, especially if you use bread to mop it up.

For the harissa, you need to find the level that works for you. I like it to have a mild harissa flavour and a little spicy heat, but not too much.

I generally use Cumberland sausage, but any could work. I don’t think I’d like anything too strongly flavoured or conflicting to allow the flavours of the spicy tomato sauce to shine through. Avoid creating a competing flavour dimension because that won’t work so well.

Based on a Nigel Slater idea. There are hundreds of sausage casserole recipes and it’s hard to go wrong if you vary the ingredients a bit. Have fun experimenting.


  • 2 tbsp olive oil
  • 6 large sausages
  • 1 medium onion
  • 2-3 sprigs of rosemary
  • 2-3 tsp harissa (I often have rose harissa and this works well)
  • 4 medium tomatoes roughly chopped
  • 1 tin of cannellini beans, drained and rinsed. Depending on how much you like beans you can put in the whole tin, or just a portion of the tin.
  • 200-300ml of chicken stock


  1. Brown the sausages in an ovenproof dish in some of the oil. Turn them regularly so they brown as evenly. Set the oven to 200C/gas mark 6. Remove the sausages once browned.
  2. Add the remaining oil and the onion to the pan and cook till it is slightly softened and golden
  3. Add the finely chopped leaves from the rosemary sprigs to the onions with a pinch of salt
  4. Add the Harissa and the roughly chopped tomatoes, cooking them for a few minute to soften them
  5. Add the beans and the stock and bring the mix to a boil
  6. Put the sausages back in the pan, season with some salt and pepper
  7. Bake in the oven for a further 25 minutes. Best done uncovered but this might depend on how “wet” it is, probably governed by the amount of stock you added.


  • Add any root vegetables you prefer, you might want to reduce the beans a bit: potatoes, carrot, parsnip, turnip, fennel
  • Other vegetables could make an appearance eg. some sweet red pepper
  • Stir in some baby spinach when you remove the casserole from the oven. It will incorporate in a minute or two.
  • Some herbs might work well, specifically flat leaf parsley, perhaps some oregano.

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