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Sausage and mulled wine casserole. Yes, that is correct, mulled wine and sausages.

The inspiration from this dish came from the lovely folks at Glampig. Their gluten free sausages are amazing but when I tried their festive mulled wines ones…wow. Just wow. I got this idea in my head and I just couldn’t shake it, so into the kitchen I delved.

I researched a few sausage and bean casserole recipes – having never made one before – and several used sugar, wine and spices separately in the dish. Considering mulled wine is a combination of those, why not try it? The choice was made.

LOVE Glampig sausages!
LOVE Glampig sausages!

Rich and hearty, this is proper comfort food. It is both spicy, sweet and salty all at the same time, and there is so much flavour bursting in every mouthful. Of course, this could be made with any gluten free sausage, but you just cannot beat Glampig. They are the best!

I decided to go along the Christmas theme and dish this up with sprouts – but next time I think I will serve it with sweet potato mash. It is just a simply, easy recipe which will make you feel all warm and festive inside.


Of course, the other great thing about this recipe, is that you only need about 100-150ml of mulled wine, so the rest just has to be drunk…. cheers!

Gluten free sausage, bean and mulled wine casserole

Serves two

6 Glampig mulled wine sausages (or any good quality, gluten free pork sausage)

1 medium white onion (chopped)

2 cloves garlic (very finely chopped)

250g sieved tomato passata

400g tin of cannelini beans (drained and rinsed in cold water)

1/2 tsp paprika

1/2 tsp chilli flakes

1 beef Knorr stock pot

100ml mulled wine

1 tsp coconut oil or butter

  1. Add the coconut oil (or butter) to a pan so it melts, then add the sausages. Fry on a relatively high heat for approx 5 minutes, turning until browned.
  2. Turn the heat down to low and add the onions, garlic, chilli and paprika to the pan. Stir frequently while cooking for another five minutes until the onions go soft (you don’t want them brown/burnt)
  3. Add the mulled wine to the pan, stir and then add the passata and Knorr stock pot. Keep on a low heat and cook for approximately 20 minutes, stirring occasionally. The sauce should thicken while cooking.
  4. Taste and if necessary, add a little more mulled wine to flavour as desired. After the 20 minutes, add the beans, stir in and cook for a further five minutes.
  5. Stir with the side of your choice – follow with a glass of mulled wine and a warm gluten free mince pie for dessert, if you have room!




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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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