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Italian sausage casserole with cheesy garlic bread and gremolata

Guests coming over? Make this satisfying sausage stew ahead, then chuck the cheesy garlic bread in the oven when everyone arrives

  • Preparation time: 1 Hour 30 Minutes

  • Serves 8

  • Easy


  • olive oil 2 tbsp

  • diced pancetta 

  • turkey sausages thinly sliced

  • onions  2 thinly sliced

  • red and yellow peppers 3 of each, cut into large slices

  • garlic 4 cloves, thinly sliced

  • sweet smoked paprika 2 tbsp

  • mild chili powder 2 tsp

  • tomato purée 2 tbsp

  • chopped tomatoes 2 x 400g cans

  • parmesan cheese finely grated to serve, plus the rind for cooking

  • butter beans 400 g can, drained and rinsed

  • cannellini beans 400 g can, drained and rinsed

  • borlotti beans 400 g can, drained and rinsed


  • tiger loaf or bloomer 1 large

  • butter  softened

  • garlic 4 cloves, crushed

  • flat-leaf parsley a small bunch, finely chopped

  • freshly grated mozzarella cheese, 1 cup

  • freshly grated cheddar cheese, 1 cup

  • flat-leaf parsley a large bunch, finely chopped

  • garlic 1 clove, crushed

  • extra-virgin olive oil 2 tbsp



Using a fine grater, freshly grate the parmesan cheese, and set the rind aside for step 3.

Using a coarse grater, freshly grate 1 cup of mozzarella cheese and 1 cup of cheddar.


Heat the olive oil in a large casserole over a medium heat. Tip in the pancetta and cook for a few minutes until the fat has rendered and it’s starting to crisp. Scoop out onto a plate. Add the sausages, in batches, and fry in the pancetta fat until really brown all over. Remove to a plate. Once cool enough to handle, cut each sausage into 3-4 pieces.


In the same casserole, cook the onions and peppers with a pinch of salt for 5-10 minutes or until softened and the onions are translucent. Add the garlic and cook for 1 minute. Add the spices and tomato purée, and cook for a further minute. Tip in the chopped tomatoes and parmesan rind, fill the tin up with water and pour this in, too. Return the pancetta and sausages, and add the beans, then simmer gently for 45 minutes (this can be made up to 3 days ahead, and then reheated).


For the cheesy garlic bread, preheat the oven to 350°F. Use a sharp knife to cut slits every 2 in lengthwise along the loaf, ¾ of the way down. Turn and carefully repeat widthwise, to create squares. Mix together the butter, garlic, parsley and a little seasoning. Use clean hands to work the butter in between all the slits, then sprinkle liberally with the mozzarella and cheddar, pushing some down into the gaps. Wrap up in foil and put into the oven for 10 minutes, then remove the foil and put back in to crisp up for a further 10 minutes. 


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