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Photo of Sausage and borlotti bean bake by WW

Sausage and borlotti bean bake

8 - 12
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Hearty sausages and wholesome beans make this bake a comforting cool weather dinner. A sprinkling of breadcrumbs creates a crispy golden topping


Extra lean pork sausage

500 g, 6 sausages

Olive oil

2 tsp


200 g, (button), thickly sliced


2 clove(s), crushed

Mixed frozen vegetables

2 cup(s), (carrots, onion, celery) thawed

Red wine

60 ml

Tomato passata

700 g

Chicken stock

½ cup(s), (125ml)

Cooked borlotti beans

500 g, (2x400g cans), rinsed, drained

Fresh basil

¼ cup(s), shredded

Oil spray

1 x 3 second spray(s)


75 g, finely chopped

Oil spray

1 x 3 second spray(s)


  1. Remove sausages from casings. Heat a large non-stick frying pan over medium-high heat. Add sausages and cook, breaking up with a spoon, for 4–5 minutes or until browned and cooked through. Transfer to a plate.
  2. Heat oil in same pan over medium-high heat. Add mushrooms and garlic and cook, stirring, for 3–4 minutes or until lightly browned. Add vegetable mix and cook, stirring, for 2 minutes. Add wine and cook for 1 minute. Add pasta sauce and stock and bring to the boil. Reduce heat to low and simmer for 5 minutes. Return sausage meat to pan with beans and basil and simmer for 2 minutes or until heated through.
  3. Preheat grill to high. Spoon sausage mixture into a 2L (8-cup) capacity ovenproof dish. Sprinkle bread over sausage mixture. Lightly spray with oil. Grill for 5 minutes or until top is crisp and golden. Serve.


SERVING SUGGESTION: Salad of rocket leaves, cherry tomatoes and thinly sliced red onion, drizzled with balsamic vinegar.TIP: The sausage mixture can be made a day ahead. Simply reheat before sprinkling with bread and placing under the grill.If you don’t have a garlic press, peel and finely chop the cloves. Sprinkle the garlic with a little salt, then press on it with the flat side of a large knife until it becomes a soft paste.