The BEST Gluten Free Sausage Casserole with Beans and Apple. Packed with flavour, it’s a perfect family meal or can be portioned for the freezer. Make it in a slow cooker or on the hob. Also Dairy Free.
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First published 21st January 2015… Updated 31st January 2023
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My all-time favourite… Gluten Free Sausage Casserole with Beans and Apple
You are going to LOVE my Gluten Free Sausage Casserole with Beans and Apple… It’s my all-time favourite casserole! Warming, cheap, wholesome and delicious, it’s actually been on the blog since 2015. Every winter it makes a regular appearance at GFHQ whether as a family meal or a ‘feed an army’ vat of deliciousness when guests visit! It’s filling and comforting, great for sharing and the perfect stew for cold days and winter nights.
The ingredients listed serve 6 to 8 people +, so there’s plenty to go around. But we often split the batch half and half… Eating the first half as a casserole and then reducing down the remains to make my equally-loved gluten free Sausage Pie with Beans!
Even better… This Sausage Casserole can be cooked in a slow cooker… Or on the hob.
What’s in my Gluten Free Sausage and Bean Casserole? Ingredients and Substitutions
While the list of ingredients used to make Gluten Free Sausage and Bean Casserole may seem long, many of them will be larder staples. But together, each ingredient complements the others perfectly and gives the stew a depth of flavour and richness that awakens the tastebuds with joy.
- Sausages – If Coeliac (Celiac) or gluten-intolerant make sure the sausages are Gluten Free. (Check my information on hidden gluten, cross-contamination and label-checking in the post: Coeliac Disease + Food). I always use Pork and Apple Sausages… But any sausages are good… including vegetarian or vegan ones if you don’t eat meat.
- Bacon – This adds a wonderful depth of flavour, although can be left out for a vegetarian version of the casserole.
- Tinned Beans – I use a combination of a tin each of kidney beans, butter beans and cannellini beans. But it’s fine to use mixed beans or any other combination… Black beans, borlotti beans, black-eyed beans and haricot beans are all good.
- Onions – I use one brown and one red onion. But this is flexible.
- Garlic – Fresh, frozen or out of a jar!
- Apple and Cider – These bring a light fruitiness. Any variety of eating apple will do. And any apple cider… still or fizzy.
- Mushrooms – I use button mushrooms which are left whole or halved, for texture and visual interest. But again, any mushrooms will work. And if you don’t like mushrooms, leave them out or switch to alternative firm veg (such as sweetcorn, carrot or a little butternut squash).
- Chilli – One fresh red! But if you like it spicy, add more. If you prefer no heat, leave it out. Alternatively… throw in a little dried chilli. Or smoked paprika for alternative flavour notes.
- Tomato – Both chopped tinned tomatoes and tomato puree (which adds richness and a greater intensity).
- Other flavourings – Vegetable Stock (double-check it‘s gluten free); a spoon of brown sugar (for gentle caramel undertones); and herbs (fresh or dried) – parsley, oregano or basil are perfect!
- A little oil – For frying.
Cooking Sausage Casserole – One pot is all you need
This recipe for Sausage Casserole is pretty straightforward to cook. Although there is a little prep with browning off the sausages (for best flavour and texture) and cutting and frying the veg before adding the liquid, this can all be done in the same pan. And even better… If you want to head out of the house and come back to a ready casserole for dinner, then the bulk of the cooking can be done in a slow cooker. (Or not as you prefer!)…
Slow-Cooked Sausage Casserole
Whether you make Sausage Casserole in a slow cooker or on the hob, the basic process is the same… For a slow-cooked Casserole, once the liquid is in, you simply pop on the lid and set the slow cooker to high for 3 hours.
How to serve Sausage Casserole
Because this Gluten Free Sausage and Bean Casserole is packed with loads of fibre, it’s perfect to eat without the need for extra vegetables. Serve with buttery mashed potato or rice. Or as an alternative, why not cook some quinoa or try buckwheat instead?
Although I haven’t tried it, you could also add some delicious homemade Gluten Free Dumplings too! Simply pop them on the top of the casserole liquid for the last 30 to 40 minutes of cooking… and serve.
How to store leftovers
If you have any leftovers, they can be stored in an airtight container for up to 3 days in the fridge. Or alternatively, they can be frozen (also in an airtight container) for up to 3 months.
But why stop at leftovers? Sausage Casserole with Beans and Apple is perfect for batch-cooking, ready to portion for future meals. Simply divide the casserole into meal portions and transfer them to airtight containers… Allow to cool COMPLETELY… And then pop in the freezer, where they’ll stay good for up to 3 months.
When ready to eat… Remove from the freezer, defrost completely and heat through thoroughly, using either a microwave or a saucepan on the hob.
Ready to make Gluten Free Sausage Casserole with Beans and Apple?
I really hope you love my Gluten Free Sausage and Bean Casserole as much as we do. Please let me know what you think! You can leave a comment at the bottom… Or alternatively, message me on social media. (Instagram, Facebook or Pinterest (@glutenfreealchemist)).
I’d also love if you could rate the recipe using the star button ⭐️⭐️⭐️⭐️⭐️
For all our other recipe inspiration, don’t forget to head over to the Gluten Free Recipe Index… Not only is it packed with great recipes, but they are all shared for FREE!
With my love
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Sausage Casserole with Beans and Apple
- slow cooker or large saucepan
- chopping board
- sharp vegetable knife
- can opener
- 2 to 3 tbsp olive oil for frying
- 800 g sausages (gluten free)
- 150 g streaky bacon (approx 10 rashers) – chopped
- 1 large brown onion (chopped)
- 1 large red onion (chopped)
- 3 large cloves garlic (crushed)
- 1 apple eating variety – peeled, cored & cut into cubes
- 1 red chilli fresh or dried – deseeded and chopped
- 150 g button mushrooms (halved or whole)
- 1 tbsp light brown sugar
- 2 to 3 tbsp concentrated tomato puree
- 180 ml apple cider
- fresh or dried herbs parsley, oregano, basil (to taste – about 4 tbsp fresh or 4 tsp dried in total)
- 800 g chopped tomatoes 2 standard tins
- 400 g tinned kidney beans (drained)
- 400 g tinned butter beans (drained)
- 400 g tinned cannellini beans (drained)
- 150 ml boiling water
- 1 vegetable stock cube gluten free
- fresh parsley (to garnish) chopped
- In a large saucepan (or in the casserole of the slow cooker if your model allows), heat the oil over medium heat on the hob and fry the sausages, turning frequently until they are nicely browned on the outside. Remove from the pan and set aside.
- Put the bacon and onion into the pan and fry for about 10 minutes, stirring occasionally.
- Add the garlic, apple, chilli and mushroom and cook for a further 2 to 3 minutes.
- Add the sugar and tomato puree, stir through and cook for a further 2 to 3 minutes.
- Add the cider and herbs, stir and bring to a simmer.
- Mix the stock cube with the boiling water to dissolve and add to the pot with the tomatoes and beans. Stir through.
- Turn off the heat and put the sausages back into the pot and poke below the surface.
- Slow cook on high setting (according to manufacturer’s instructions) for 3 hours. (Or if making on the hob, simmer for about an hour).
- Sprinkle with chopped fresh parsley when ready to serve.
- Serve with mashed potato or rice.
© 2019-2024 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist