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.

Facebook | Instagram | Twitter | Pinterest

Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Venison Sausage and Borlotti Bean Casserole! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

Print Recipe

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.

**INSTANT POT COURSE FOR BEGINNERS**Head Over To The Be The Boss Of Your Instant Pot Video Course!

**INSTANT POT RECIPE BINDER**Get your Instant Pot Recipe Binder to keep all your recipes and tips organized in one place.

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.