Home > Recipes > Casserole recipes > Chicken sausage casserole

Chicken sausage casserole

Name: Chicken sausage casserole
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 4-6
Cuisine: British recipes
Ingredients: 1 tbsp extra-virgin olive oil; 225g chorizo ring, sliced into thick coins; 340g chicken sausages; 1 onion, finely chopped; 2 garlic cloves, finely sliced; ½ tsp smoked paprika; 150ml red wine; 2 x 400g tin chopped tomatoes; 400g tin butter beans, drained; 400g tin chickpeas, drained; 1 chicken stock cube; Bunch parsley, finely chopped

By: Tom Shingler
Head of food, delicious.

Published: 3 Apr 23
Updated: 18 Mar 24

This deeply satisfying one-pot combines light chicken sausages, beloved chorizo and creamy beans and chickpeas in a rich tomato sauce.

For more sausage casseroles check out our collection of recipes here.

Easy
March 2023

Test kitchen approved

Serves 4-6
Hands-on time 20 min, simmering time 40 min

This deeply satisfying one-pot combines light chicken sausages, beloved chorizo and creamy beans and chickpeas in a rich tomato sauce.

For more sausage casseroles check out our collection of recipes here.

Nutrition: per serving

Calories: 430kcals
Fat: 17.4g (5.6g saturated)
Protein: 34.8g
Carbohydrates: 17.4g fat (5.6g saturated)
Fibre: 8.4g
Salt: 3.1g

Save recipe

Save

Save recipe Print

Rate

Ingredients

1 tbsp extra-virgin olive oil
225g chorizo ring, sliced into thick coins
340g chicken sausages
1 onion, finely chopped
2 garlic cloves, finely sliced
½ tsp smoked paprika
150ml red wine
2 x 400g tin chopped tomatoes
400g tin butter beans, drained
400g tin chickpeas, drained
1 chicken stock cube
Bunch parsley, finely chopped

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Add the oil, chorizo and chicken sausages to a large saucepan. Put over a low-medium heat and gradually bring up to a sizzle to allow the oil from the chorizo to render out. Cook for 3-5 minutes until the chorizo begins to crisp up and the sausages colour, then lift them out with a slotted spoon onto a plate.
Add the onions to the bright red oil and cook for 6 minutes until softened. Add the garlic, cook for a few minutes, then return the chorizo and sausages to the pan. Turn the heat to high, add the paprika, sizzle for a few minutes, then pour in the red wine. Leave to bubble for 3 minutes, then add the chopped tomatoes, beans and chickpeas. Fill one of the tins with water and add that too, along with the stock cube.
Bring to a simmer and cook for 50 minutes, stirring occasionally, until the sauce thickens and turns jammy. Stir through the parsley and divide among bowls.