Pork Sausage, Leek, Carrot & Butter Bean Casserole

Pork Sausage, Leek, Carrot & Butter Bean Casserole

Potatoes, or more specifically mash, are almost always on our daily dinner plates, so this dish is a refreshing change. It is so easy to forget about the filling and nutritious qualities of legumes and every time I do come around to eating them I can’t help but ask myself why don’t we eat this kind of thing more often? A day later I would have forgotten all about my love for legumes and putter forth with the mash routine.

Another thing I really like about this dish is that you only need to mess up one pan to prepare it. One pot for mash, another for honey-glazed carrots, a pan for butter-fried leeks and another is needed for the meat. Suddenly those four pans turn into one! People who don’t like spicy food will love this dish. Each ingredient’s flavour comes out beautifully in this simple one pot meal.

Pork Sausage, Leek, Carrot & Butter Bean Casserole
Serves 4
Preparation: 10 mins – Cooking: 40 mins
  • 6 plain pork sausages
  • olive oil, for frying
  • 2 cloves garlic, crushed
  • 2 medium leeks, sliced, weighing about 250g (9 oz)
  • 2 medium carrots, sliced, weighing about 250g (9 oz)
  • 250ml (1 cup) white wine
  • 250ml (1 cup) chicken stock
  • 400g (14 oz) tin butter beans, drained and rinsed
  • salt and freshly ground pepper
  • parsley, roughly chopped for garnishing
  1. Brown the sausages in a little oil for about 10 minutes.
  2. Add the garlic and leek to the sausage pan and cook until softened.
  3. Add the carrots, wine, stock and butter beans then simmer for 10-15 minutes.
  4. Remove the sausages from the pan, place them on the chopping board and cut them into 1cm (½ inch) slices. Return the sliced sausages to the pan.
  5. Simmer slowly until the pork is cook through and serve immediately in bowls.
  • Alternatively, you can use 200g (7 oz) dried instead. You need to soak the beans for at least 12 hours (alternatively overnight) in plenty of cold water. Rinse and boil them for 30 minutes or until just soft, not mushy.
  • If you like spiced pork sausages, feel free to use them instead.
  • If leeks or carrots isn’t your cup of tea, experiment with other vegetables instead, e.g. broccoli, green beans, parsnips and sweet potato.

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  1. says

    Oh this looks so great. I can imagine it with one of the German Bratwursts we get here – dream! I think I know whats for dinner tomorrow LOL! Thanks for the entry!

  2. says

    This looks delish–what a great idea to use the beans with the sausage! I have a bag of dried beans waiting to be used in the pantry… now I have a good idea how to use them!

  3. Dana M. says

    This. Was. Amazing. My family was thrilled. I added a few big handfuls of baby spinach near the end but that was it for my modifications. Thank you for the wonderful recipe.

  4. Jennifer T. says

    Going to buy the ingredients now! For a family one (moi), this is great. I can eat as leftovers, easy to reheat for lunch the next day, and even freeze some for later. :-)

  5. Paul says

    I made this for the first time tonight, and it is incredible. It was so simple to make, but the flavors were really out of this world. I used turkey sausage instead of pork, I have to assume it would taste even better with pork. I’ve never cooked with leeks before, but they turned out to be really easy to clean and chop. Great recipe!

  6. jane says

    I made this recipe tonight for dinner but added various veg in addition to ingredients that needed to be used – fab quick, easy & really delish! Baby corn, baby broccoli & green runner beans,,, 5 a day


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