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If you’re looking for a comforting gluten free dinner which is quick to throw together, you’ve come to the right place – meet my gluten free chicken sausage casserole!
Packed with flavour, this is a light and tasty, yet comforting meal, which can be cooked up in less than 30 minutes.
My gluten free chicken sausage casserole is a tomato-based dish with olives, rosemary and a splash of white wine to give it a gorgeous flavour.
A gluten free one-pan meal
I’ve always found sausage casseroles to be a winter food – but with chicken sausages and the Mediterranean twist of chopped olives, this is light enough to enjoy year-round.
The base of my gluten free chicken sausage casserole is basically just tinned tomatoes, making it super cheap to throw together too.
I often use the Heck chipolata-style Chicken Italia sausages, but I found an Aldi version which is only £1.99 and they worked just as well.
In fact, if you were to pick up all the ingredients from somewhere like Aldi this would be a really cheap meal to make for the whole family.
Plus you can also batch cook this gluten free chicken sausage casserole and freeze it – or enjoy it for lunch the next day.
It all cooks together on the stove in one pan, and is ready in less than 30 minutes.
This will be a saviour for those middle-of-the-week evenings when you want something tasty but cannot be bothered to cook.
Sausage and beans?
Most sausage casseroles I have tried before have beans in them, and this one is no exception.
I decided to use borlotti beans the first time I made this gluten free chicken sausage casserole, and it was so tasty I have stuck with it ever since!
Borlotti beans are very similar to kidney beans, so you could easily switch them for kidney beans if you find them easier to get hold of.
I also think cannelini beans or black beans would work really well in this recipe.
It’s completely up to you – or you can just omit them completely if you’re not a fan!
I find they help to bulk out the meal, add an extra depth of flavour and texture, and also increase the fibre and protein content.
In fact, with chicken sausages as well, this meal is pretty high in protein, and it definitely has at least one of your five-a-day!
Which chicken sausages are gluten free?
Make sure when you’re picking the sausages for this casserole that you choose chicken sausages which are gluten free.
In the UK, a lot of chicken sausages are fine but some, such as the Richmonds one, do contain gluten (at the time of writing this in 2020!).
I always use the Heck! Chicken Italia or Spring Chicken sausages.
These are a chipolata-style gluten free chicken sausage and they both work really well in this recipe.
I also found a knock-off version of the Chicken Italia ones in Aldi which are gluten free and pretty much the same, only cheaper.
A lot of online butchers also do great gluten free options so it’s worth checking them out too if you can’t find in the supermarkets.
What ingredients do I need for sausage casserole?
There’s a full printable recipe card down below with the method, but for the shopping list you will need the following ingredients:
- 2 tbsp olive oil
- 1 medium onion (finely chopped)
- 2 cloves of garlic (crushed)
- 10 x gluten free chicken sausages (chipolata-style)
- 2 x 400g tin of chopped tomatoes
- 1 x 400g tin borlotti beans (drained)
- 1 tbsp dried rosemary
- 75ml white wine (optional)
- 75g green olives (roughly chopped)
Most of these are basic storecupboard ingredients and all gluten free – the recipe is also dairy free!
In fact, if you wanted to switch the sausages for vegan ones (and a vegan wine!) then it would be a gluten free and vegan sausage casserole.
It’s really a very simple list of ingredients but trust me, this dish has so much flavour.
This just goes to show that you don’t need a cupboard full of obscure spices and exotic flavours to make something full of taste.
And if you really hate olives, don’t worry, you can simply leave these out – just make sure you season well as they add a lovely saltiness to the dish.
Making a chicken sausage casserole
The idea behind making my gluten free chicken sausage casserole is actually very simple.
You start by frying off the onions, before adding the chicken sausages and browning them off.
Then chuck in the beans and tinned tomatoes, flavour with rosemary, salt and pepper, and a splash of wine if you like.
Mix it all together, chuck in some chopped olives, and then simmer for 15-20 minutes. And that’s it!
So don’t be put off by making this gluten free chicken sausage casserole because it really is super easy!
I like to garnish this with more sliced olives and sprigs of fresh rosemary before serving, but it’s really up to you.
Serve it up with crusty gluten free bread, steamed rice or mashed potatoes – all of which make great accompaniments!
My gluten free chicken sausage casserole recipe
This gluten free chicken sausage casserole recipe serves four people, but it’s super easy to scale it up or down.
Serve it up hot or save the leftovers for lunch – the choice is yours!
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And if you loved it, please do leave a review to let others know you loved it too! It would mean the world to me.
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Chicken Sausage Casserole
This chicken sausage casserole is a great midweek meal and the perfect one-pan recipe. A gluten free dinner ready in less than 30 minutes. This recipe serves 4 and can be batch-cooked and frozen.
Ingredients
- 2 tbsp olive oil
- 1 medium onion (finely chopped)
- 2 cloves of garlic (crushed)
- 10 x gluten free chicken sausages (chipolata-style)
- 2 x 400g tin of chopped tomatoes
- 1 x 400g tin borlotti beans (drained)
- 1 tbsp dried rosemary
- 75ml white wine (optional)
- 75g green olives (roughly chopped)
Instructions
- Heat the olive oil in a large pan over a low-to-medium heat. Add the onions and garlic and fry for 2-3 minutes until the start to go translucent.
- Turn the heat up to med/high, add the sausages to the pan and cook for 2-3 minutes, turning so they start to brown on each side.
- Once the sausages start to brown a little, pour in the tinned tomatoes, drained borlotti beans and dried rosemary. Add the wine if using. Add the olives, stir well and season generously with salt and pepper.
- Place the lid on the pan to bring to the boil and then turn the heat down to a low heat so the casserole is gently simmering. Simmer for 5 minutes with the lid still on.
- Remove the lid from the pan and cook for a further 10-15 minutes until the sausages are cooked through. Serve straight away.
Notes
- This recipe can be made in bulk or frozen. Serve with rice, mashed potatoes or crusty gluten free bread.
- See the blog post above for ideas on gluten free brands of chicken sausages and substitutions.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 286Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 17mgSodium: 775mgCarbohydrates: 34gFiber: 8gSugar: 15gProtein: 12g
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Need some more gluten free meal inspiration?
If you want to have a go at some of the other gluten free dinner recipes on the blog, why not give some of these a try? They’re perfect for baking away all of your troubles.
- Chickpea and sweetcorn fritters (vegan)
- Vegan and gluten free chickpea curry
- Tuna pasta bake with cheesy topping
- Easy spinach pasta with ‘no cook’ sauce
Giving this recipe a go? Let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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Like this recipe? Pin these recipe cards below for later!
