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Bratwurst Sausage Casserole  

A warming sausage casserole, built for slow cooking while the rain does its thing outside. Toasted fennel seeds, softened onion and carrot, garlic and a hit of chilli all come together in a rich, gently spiced passata and bean base, before seitan bratwurst sausages are nestled on top to finish cooking through and soak up all that flavour. Serve with steamed greens and a chunk of warm sourdough for mopping up the sauce - the kind of dinner that makes a dark evening feel a bit more bearable.

  • Serves: 2 people
  • Prep: 10 mins
  • Cooking: 45 mins
Get started

Ingredients

  • 1 Pack Tofoo & Co Bratwurst Sausages
  • 1 white onion, finely chopped
  • 1 carrot, peeled and diced
  • 3 cloves garlic, chopped
  • 1 tsp fennel seeds
  • 1/2 tsp chilli flakes
  • 680g Jar passata
  • 1 tin of butter beans or cannellini beans
  • 30g flat leaf parsley, chopped
  • Salt and Pepper

Get started

    1. Drizzle a little oil in a deep thick bottomed pan that’s wide enough to hold all the sausages.
  2. Fry the fennel seeds for 20 seconds, once they’re crackling add the onion and carrots, season with salt and pepper and cook over a low heat for 5 mins until soft. stirring regularly.
  3. Add the chilli and garlic and cook for one minute, then add the passata and beans. Half fill the Passata jar with water and add to the pan.
  4. Simmer gently with a lid on for 25 mins
  5. Cook the sausages as per the pack instructions
  6. Stir the parsley through the bean casserole and check the seasoning.
  7. Place the cooked sausages on top of the beans and simmer for 5 mins.
  8. Serve with a pile of steamed greens and a big chunk of warm sourdough
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