This creamy sausage and bean casserole is the perfect one-pot comfort food dinner. Vegetarian sausages are sliced and fried until crispy, then leeks and white beans are simmered in a gorgeously creamy white wine sauce with thyme.

It's a wholesome and hearty dish that comes together in about 30 minutes with minimal effort - perfect family-friendly food that everyone will enjoy.

Other comfort food classics I've published recently that you might like to check out include my French onion pasta (inspired by the viral trend from last year), my sausage, white bean, and kale soup, or this creamy leek and potato soup.

Ingredients You'll Need

As mentioned, this sausage and bean casserole is a one-pot recipe! I use my trusty casserole pan for this recipe, but you could use a large saucepan if that's all you have. 

Below are all the ingredients you'll need, plus some notes on each one - make sure you scroll down to the recipe card at the bottom of this page for the exact quantities and follow-along step-by-step instructions for making this recipe.

• Sausages: I use vegetarian sausages for this recipe (they're also vegan-friendly; I used the Richmond plant-based ones). Use pork sausages if you're a meat-eater or whatever your preferred type of sausage is! Alternatively, you could omit the sausages altogether.
  
• Oil & Butter: I opt for olive oil for this recipe, and an added knob of butter to get the leeks extra soft and fragrant.
  
• Leek: Buttery, soft leeks form the base of this hearty sausage and bean casserole. You could also swap them out for onions or shallots, or even a mix of onion, carrot, and celery.
  
• Garlic: I like using 2 cloves of garlic, finely minced for this recipe. Adjust according to your preferences.
  
• Thyme: If you can use fresh thyme, this just elevates this casserole a bit more. However, the dried versions of these herbs will also work just fine.
  
• Salt & Pepper
  
• Plain flour or corn flour: Use plain flour or corn flour (which is gluten-free) to help thicken the sauce in the casserole.
  
• White wine: I use whatever cheap, dry white wine I have in the cupboard for these types of recipes! You don't need anything fancy. If you don't drink alcohol or would prefer to omit it then you can - you could add a splash of apple cider vinegar or just skip it altogether and add more stock.
  
• Cannellini beans: I think the size and creamy texture of cannellini beans make them the perfect bean to use for this casserole. However, smaller haricot beans or bigger butter beans would also work great!
  
• Vegetable stock: As this is a vegetarian recipe, I used vegetable stock for the sauce. If you have no dietary requirements, you could use chicken stock as an alternative. I use the Kallo stock cubes mixed with boiling water - but you could use a carton of vegetable stock if you prefer.
  
• Double cream: Double cream is a must for creating the luscious, creamy white sauce for this sausage casserole. If you're plant-based, the plant-based creams work a treat, or you could also add a dash of coconut milk or homemade cashew cream (soaked cashews blended with a little water and lemon juice!).
  
• Pecorino cheese: Finally, a dusting of pecorino hard cheese finishes this dish off perfectly. Pecorino is (most often) vegetarian - check for the V on the packaging to be sure. If you're vegan, use a plant-based Parmesan cheese alternative. If you are a meat-eater, you could also use Parmesan instead.

Substitutions and Variations

One of my favorite things about this sausage and bean casserole is how versatile it is. If you don't have one or two ingredients, you can easily adapt it into something just as delicious! Here are a few ideas and options:

• Make it plant-based: Use vegan sausages and substitute the double cream for a vegan cream, homemade cashew cream, or coconut milk. Use nutritional yeast or vegan parmesan instead of the pecorino. You should also double-check the wine is vegan-friendly!
  
• Substitute the leeks for shallots or onions, or a mix of onions, carrots, and celery to add more vegetables to this casserole.
  
• Add more vegetables to this sausage and bean casserole, such as some diced potatoes, cabbage, and parsnips.

How To Make This Creamy Sausage and Bean Casserole

The recipe at the bottom of this page includes the full quantities and directions/instructions for this sausage and white bean casserole recipe (which is also printable). 

Here are the instructions for bringing this casserole together and getting it on the table in less than 30 minutes!

Step 1) Cook the Sausages

Slice the sausages into discs. Heat up your oil in a pan and add the sausages, then fry for a couple of minutes until they're golden brown and crispy on all sides. Once they're all done, set them to one side while cooking the casserole.

Step 2) Sauté the Leeks

Add your (washed and finely sliced) leeks to the same pan. Sauté on low heat until they are soft and fragrant and even slightly caramelized (8 - 10 minutes or so). Add the butter halfway through, and then add the thyme, salt, and pepper, and cook for another minute before adding the plain flour and stirring.

Step 3) Add White Wine, Beans, and Stock

Next up, add in your white wine. Stir and allow the alcohol to cook down before adding your drained cannellini beans and the vegetable stock, and stirring them into the leeks to combine everything. Simmer for 10 minutes or so.

Step 4) Add the Cream 

Add the cream and swirl it through the leeks and beans, then return the sausages to the pan. Serve with a topping of Pecorino cheese and black pepper.

Chef's Tips

• If you prefer, you could cook your sausages under the grill while cooking the casserole. For some sausages, this might be preferable as I have found that the vegetarian 'skins' start to disintegrate when simmering! Grilling them will guarantee the sausages stay crispy until serving.
  
• Sauté the leeks low and slow - it makes all the difference to the final result of the dish!

Storage

Allow the casserole to cool before transferring it to an airtight container and storing it in the refrigerator for up to 5 days.

You may be able to freeze this recipe depending on what the package instructions say about your sausages. If they are suitable for freezing, defrost fully before reheating.

FAQs

What should I serve with this sausage and bean casserole?

I think this sausage and bean casserole is perfect when served alongside a few slices of buttered crusty bread to mop up the sauce, or just as is with a spoon! For a more filling meal, you could consider serving the casserole with mashed potatoes or a baked potato.

What sausages do you use for this recipe?

I often use the Richmond vegetarian sausages when cooking with sausages, but there are so many great vegetarian options on the market, so use whatever you prefer, or your favorite pork sausages if you eat meat.