Sausage and bean casserole with parsley parmesan cobbler

Bake this savoury sausage casserole recipe in individual ramekins or one large ovenproof dish and serve for a comforting midweek family meal with a crisp side salad

  • 45 mins cooking
  • Serves 6
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  • 6 good herby sausages
  • 1 onion, chopped
  • 1 celery stalk, finely chopped
  • 1 clove garlic
  • 2 carrots, peeled and chopped
  • 1 teaspoon smoked paprika
  • 1 cup chicken stock
  • 1 can baked beans
  • 1 1/2 tablespoon tomato paste
  • 3 tablespoon chopped parsley
  • 250 gram self-raising flour
  • 1/2 teaspoon salt
  • 3/4 finely grated Parmesan cheese
  • 60 gram butter
  • 1/2 cup (approximately) of cold water


  • 1
    Preheat the oven to 200°C.
  • 2
    Slit the sausage skins longwise and squeeze the meat into a frying pan.
  • 3
    Brown the meat, crumbling with a masher or fork as it cooks. Add the onion, celery, garlic, carrot and smoked paprika. Cook for 5 minutes until the vegetables begin to soften, then stir in the chicken stock and bring to a simmer. Add baked beans, tomato paste and half the parsley. Simmer gently while you prepare the topping.
  • 4
    In a bowl, combine flour, salt and half the cheese. Add enough water to form a dough when mixed. Roll into an A4-size rectangle. Sprinkle with remaining parsley and cheese. Roll longwise and cut into 12 spirals.
  • 5
    Divide casserole between ramekins or one large dish. Flatten each dough spiral slightly and arrange on top. Top with a little extra cheese if desired. Bake in preheated oven until the topping is risen and lightly golden.


  • Per serve: Energy: 572kcal, 2397kj Protein: 27.6g Fat: 28g Saturated fat: 13g Cholesterol: 78mg Carbohydrate: 45g Fibre: 10g Sodium: 1824mg