Boston Beans & Sausage Casserole

Sweet, sticky, smokey… Bake up this Boston Beans & Vegetarian Sausage Casserole for a treacle-y, paprika-y, lip-licking-y delight. Cauldron Cumberland Sausages and cannellini beans pack in the protein. Generous portions of garlic, smoked paprika and chipotle paste whip up some flavour while a dash of treacle finishes the job.

Serves 4
40 mins
Boston Beans and Cauldron Sausage casserole served in a dark dish with bread on the side
Cauldron Lincolnshire Sausages with see-through packaging to showcase the sausages

Made with our Vegetarian Lincolnshire Sausages

High in protein
Low in sat fat


  • 1 x 276g pack Cauldron Lincolnshire Sausages

  • 2 tbsp olive oil

  • 1 large onion, chopped

  • 2 garlic cloves, crushed

  • 4 tsp chipotle paste

  • 1/2 tsp smoked paprika

  • 1/2 tsp each salt and pepper

  • 2 cans (each 400g) cannellini beans, drained and rinsed

  • 750ml passata

  • 50g brown sugar

  • 3 tbsp black treacle

  • 1 tbsp Dijon mustard

  • 1 tbsp cider vinegar

  • 1 loaf crusty bread, to serve


  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Heat the oil in a large ovenproof dish set over a low heat on the hob. Cook the onion, garlic, chipotle paste, smoked paprika, salt and pepper for 5 to 10 minutes or until softened.

  2. Stir in the beans, passata, brown sugar, 60 ml water, treacle, mustard and vinegar. Bring to the boil, cover and transfer to the oven for 40 minutes or until bubbling and beginning to thicken.

  3. Stir in the sausages and cook for 15 to 20 minutes, or until the sausages are cooked through.

  4. Serve with fresh crusty bread.

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