Sausage Casserole with Jukes 6

Sausage Casserole with Jukes 6

(for 4 people)

This is an amazingly delicious and comforting dish that is a guilty pleasure in the winter months.  It is also a doddle to make and heavenly with Jukes 6.


600g of your favourite Sausages

2 medium Onions – roughly diced

4 tablespoons Extra Virgin Olive Oil

2 cloves of Garlic – finely sliced

A medium-sized Salami or Saucisson – 200g

1 Celery stick - finely diced

500ml Passata (Mutti and Cirio are reliable brands)

250g Green/Puy Lentils

1 can Cannellini Beans

500ml Vegetable or Chicken Stock

1 tablespoon Chopped Fresh Rosemary

2 Bay Leaves

Sea Salt and Cracked Black Pepper to taste

Chopped Parsley for optional garnish 


First, sizzle the sausages in your frying pan until they pick up some colour on the outside and set them aside.  They do not need to cook fully at this stage.  Warm the olive oil in your casserole dish on the hob and gently sweat the onions, garlic and celery until they are glassy and soft.  Cut the skin from the salami/saucisson, slice the inside into 1cm cubes and add this to the casserole along with the rosemary and bay leaves.  Allow the salami/saucisson to cook for a few minutes over low heat.  Rinse the lentils, add them and the stock to the casserole, and simmer gently for 15 - 20 minutes.  Add the passata and the beans and season to taste.  Pop the sausages in, submerging them in the sauce.  Cook the casserole over low heat for a further 10 - 15 minutes.  Check the lentils are cooked, and if they require a little more time, so be it.  Garnish with chopped parsley and serve with buttered winter greens.