Sometimes you fancy a casserole, but it’s the middle of summer and having to hang out in the kitchen getting all hot and sweaty in the heat is no one’s idea of a good time. Don’t worry though, here’s a summery casserole filled in seasonal green beans and crispy sausages. You can customise this dish however you want using Italian-style sausages or more traditional farm shop ones.
3tbsp olive oil
2 lb green beans
6 oz sausage
1 cup of bread crumbs
¼ cup of parmesan cheese or similar
2 tbsp grated parmesan cheese
1 clove of garlic
¾ cup of milk
4 oz cream cheese
1 bunch spinach
Salt, pepper, lemon zest and nutmeg to taste
You can find green beans grown locally at farmshops across the county, as well as a number of other ingredients. You can pick up Dorset sausages from these producers – who offer a wide range of different flavours so you can put your own twist on this recipe depending on your taste.
Grab your cheese from here and your milk from here to really give this dish a taste of Dorset.
Start by heating the oven 170 degrees or gas mark 5. Oil the baking dish and leave to the side.
Bring a large pot of salted water to a boil and add the beans, cooking until tender. Drain and run under cold water to cool.
While that’s cooking, heat 1 tablespoon of the oil in a large skillet over a medium heat. Cut up the sausages and cook, breaking up with a spoon until browned. Transfer to a bowl and toss with breadcrumbs and 2 tablespoons of parmesan.
Using the same skillet and adding more oil if needed, add the onion and garlic, seasoning to your taste and cook covered for around 10 minutes.
In a clean saucepan, whisk the milk and bring to a simmer, add the cream cheese, nutmeg, pepper and remaining parmesan and whisk while bringing to a simmer. Once simmering, stir occasionally until thickened. Add the lemon zest and then toss with the green beans. Fold in the spinach and add everything to the baking dish, bake until golden on top.