Venison Sausage and Borlotti Bean Casserole

This one-pot venison sausage casserole recipe with borlotti bean and fennel seed is a simple and tasty way to keep out the winter chill.

I very much welcomed the arrival of a meat hamper from the Suffolk based Wild Meat Company, filled with goodies such as wild boar and mallard duck. I was particularly excited by the local venison sausages. One of the great things about venison is that it is a leaner meat so it is healthier and I think they work very well in casseroles, which keep them from drying out. So I broke out my casserole pot in search a warming recipe.

The resulting sausage casserole recipe was easy, hearty and thrifty, with the fennel seeds providing additional flavour and the beans providing some bulk. Although I used borlotti beans, feel free to use whichever beans you have in your pantry and you can easily doubled or tripled this casserole along with some baked potatoes to feed a crowd.

Well I leave you with this warming sausage casserole recipe and wish you all a great day.

Do check out the Wild Meat Company, for their good sausages and other meats which they will deliver straight to you.

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4.5 from 4 votes

Venison Sausage and Borlotti Bean Casserole

This one-pot venison sausage casserole recipe with borlotti bean and fennel seed is a simple and tasty way to keep out the winter chill.

Cook Time40 mins

Author: Bintu Hardy | Recipes From A Pantry

Ingredients

• 1 tbsp olive oil
• 6 venison sausages I used some from the Wild Meat Company
• 1 tsp fennel seeds
• 2 red onions sliced into thin half moons
• 1 red pepper deseed and finely cut
• 2 clove garlic minced
• 400 g (14oz) chopped tomatoes
• 350 ml (1.5 cups) chicken stock
• 1 tbsp balsamic vinegar
• 1 tsp dried mixed herbs
• 1/4 tsp sugar
• 400 g (14oz) borlotti beans rinsed and drained
• Salt
• Black pepper

Instructions

• Heat oil in the casserole pot, brown the sausages on all sides and then remove them and set aside.
• Add the fennel seeds and fry for 30 secs before adding in the onions, peppers and garlic and sautéing for about 8 mins or until softened.
• Return the sausages to the pan, followed by the tomatoes, stock, balsamic vinegar, herbs and sugar, bring to the boil then simmer uncovered for 25 mins.
• Add in the beans and simmer for another 5 mins before adjusting the seasoning and removing from the heat.

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Notes

This recipe is easily doubled or tripled to feed a crowd. You can use other sausages if you don't have venison sausages and other beans of your choice instead of borlotti beans.