Hearty, warming, robust, and satisfying, this delicious easy sausage casserole recipe makes perfect comfort food to satisfy the soul.
Easy sausage casserole
Homely and comforting, who doesn’t love a sausage casserole? It’s what you long for on a cool autumn evening or winter’s night, a long day’s walking or working or any time you like.
See also
- Air fryer sausages, easy, faster and perfectly cooked every time
- With a rich dark sauce and mushrooms, this slow cooker sausage casserole is sure to please
This rich tomatoey sausage casserole is a real pick-me-up of a supper dish. It’s warming and comforting on cooler days and it feels like a great choice after a day’s walking or even for a bonfire party.
Don’t be fooled, though. This easy sausage and bacon casserole is a great all-rounder and all-year-rounder. Just think of those summery sausage stews you would find in Spain or Tuscany and you’ll see that you don’t need to limit this delicious easy dinner to the cooler months.
I love relaxed home cooking and this easy sausage casserole recipe is fuss-free and flexible, perfect for curling up on the sofa in front of a movie or sharing with friends. And fussy children won’t even notice all those healthy vegetables they’re eating!
This recipe is very easy to adapt, so if you like a little spice or some extra vegetables and beans, go for it. You can even make it vegetarian or vegan by leaving the bacon out and choosing good veggie sausages.
Making it on the stove top make this one-pot dinner thrifty on energy as well as ingredients. Just make sure you choose good quality sausages and I guarantee you will love it.
Why make this sausage casserole recipe?
- full flavoured and satisfying
- easy one-pot supper
- economical recipe which is so easy to make go further
- adaptable, forgiving recipe that can be varied in so many ways
Sausage casserole ingredients
- Sausages – Proper sausages. Not junk food sausages. Beyond that, the world (or butcher’s shop) is your oyster. Choose your favourites. If you add some extra vegetables or beans chipolatas will make your casserole go further, withy everyone getting a sausage, and cocktail sausages are great if you are feeding a crowd and want people to be able to eat with just a fork.
- Bacon – 2 rashers chopped into small pieces. Use smoked or unsmoked as you prefer. Or lardons or pancetta.
- Canned tomatoes – These are not all created equal and choosing the cheapest on the shelf can be false economy. Find an affordable brand that you actually like. you do not need the most expensive – mid range supermarket is perfect.
- Tomato paste/puree
- Stock – chicken or vegetable
- Celery – 1 stick
- Pepper – 1 bell pepper/capsicum (I like the sweetness of a ripe red one but any colour is OK)
- Onions – 1 large or 2 small
- Garlic
- Pepper, salt and dried herbs – use your favourite seasoning blend, such as my Italian seasoning
- Oil or dripping (not shown)
- Fresh parsley (optional) – to garnish
Sausages are good!
Sausages get a bad rap, often dismissed as junk food filled up with all sorts of nasties. And this can certainly be true.
Good sausages, however, are making a comeback and there are even specialist retailers out there. You can also find excellent traditional meat sausages with no ugly additives on the supermarket shelves. Choose well!
How to make sausage casserole – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this easy sausage casserole recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Put a little oil or dripping in a shallow casserole or frying pan (choose one that has a lid).
Prick the sausage skins. Then fry the sausages over a medium heat, turning from time to time until they are starting to brown. This can take around 5 minutes.
When cooked, remove the sausages from the pan and set to one side.
Step Two – While the sausages are cooking, prepare the other ingredients:
- Peel and chop the onions and garlic.
- Cut the pepper into narrow strips discarding the stalk and seeds.
- Top, tail, and cut celery lengthwise, then into pieces.
- Cut the bacon into small pieces (you can use ready prepared lardons or pancetta instead if you have them).
- Put the half stock cube into a jug and add a generous half cup of boiling water. Stir to dissolve.
Step Three – Add the prepared onion, peppers, celery and the bacon to the fat from the sausages. You can add a little more fat and warm it first if necessary, but remember that the fat on the bacon will melt down too.
Fry over a medium heat until the vegetables have softened and are starting to brown at the edges. Then add the garlic, dried herbs and seasoning and cook for a further minute.
Step Four – Add the canned tomatoes (use just a little water to rinse the can out into the pan). Add the tomato puree and stock.
Step Five – Put the sausages back on top.
Bring your sausage casserole to a gentle simmer. Replace the lid and allow to cook for 40 minutes. I use a diffuser to keep the heat low and evenly distributed.
Stir from time to time, adding a little water if your casserole is drying out, or if the ingredients are sticking.
Step Six – Towards the end of cooking, check that the casserole has thickened. If it seems too liquid leave, the lid ajar for the last 5 minutes of cooking. Check the seasoning and adjust if necessary.
Step Seven – I like to garnish my easy sausage casserole with chopped parsley. If you are feeling grand you can wipe round the edge of the pan to serve, so it all looks a bit neater.
Serve immediately and enjoy!
Serving suggestion
Serve with steamed greens and potatoes, with a side salad or simply with a hunk of fresh bread for dipping.
This would be delicious with mashed celeriac, celeriac chips, swede chips or swede mash.
Variations
- Your choice of sausage will make a big difference to your casserole. Herby, peppery or even hot, vary the sausages to keep ringing the changes. Use cocktail sausages to serve at a buffet so people can eat one handed, or chipolatas with some extra veg, or a can of drained white beans.
- Add a little chilli or smoked paprika for a touch of heat and a more southern European vibe.
Instead of the bacon, use a little chorizo for a spicier version. Alternatively, you could add some nduja along with the sausages.
- Adding a can of cooked beans will add to that Spanish or Italian feel and also make the casserole go a lot further!
- Add some extra veg. You can easily double the quantities of the vegetables I have given or add other favourites to bulk it up.
- If you are feeling lazy and don’t want to chop, use prepared soffritto mix.
- Add a peeled, chopped carrot with the onion and celery.
- Add ready roasted butternut squash 10 minutes before the end of cooking.
- Add a bag of washed spinach leaves 5 minutes before the end of cooking. I add it a handful at a time, putting the lid on for half a minute after each addition so that it wilts down easily. Stir through and repeat as needed.
- For a vegetarian sausage casserole, use your favourite vegetarian sausages and double the quantity of pepper and celery. Add smoked paprika to taste to give the smoky note that the bacon adds to the meat version.
Storage
Fridge – Once cool, keep in the fridge in an airtight box for up to 4 days. Reheat in a pan on the stove top or in the microwave until piping hot.
I prefer not to reheat in plastic tubs, so I transfer my casserole to a microwave safe Pyrex style jug with a handle for ease of handling.
Freezer – Once cool, transfer to stackable airtight boxes and freeze to keep for up to three months. I use plastic takeaway trays. They are the perfect size for a stew/casserole for 2, are dishwasher friendly and stack so well in the freezer.
Defrost your easy sausage casserole overnight in the fridge or on the kitchen counter for a couple of hours. Do not reheat more than once.
Hints and tips
- Don’t forget to prick the sausages so that they won’t explode when frying!
- Kitchen tongs are your friend when turning sausages in the pan. They allow you to keep your distance from the sizzling fat.
FAQs
You don’t want to start adding cornflour or anything of that sort to this sausage casserole recipe. Just leave the lid ajar to allow some steam to escape if the sauce isn’t thickening as much as you would like. You can extend the cooking time if necessary.
I like some parsley as a garnish but if you like a more herby sauce, you could add some rosemary or thyme.
Because if you don’t prick the skins of traditional sausages before you cook them, they can go ‘bang’ and explode. Don’t forget to prick the skins with a knife at the outset.
More main meals with meat
- Leftover lamb stew – warming and satisfying
- Slow cooker Spanish pork stew – a robust Iberian stew with chorizo
- Easy slow cooker beef curry – rich, tender and succulent
- More easy main meals
Easy Sausage Casserole
Ingredients
- 1 tbsp oil or dripping (to fry)
- 6–8 good quality pork sausages
- 1 medium/large onion
- 2 cloves garlic
- 1 stick celery
- 1 bell pepper
- 60 g bacon (cut into small pieces (or pancetta or lardons)
- 150 ml stock (use half a chicken stock cube)
- 1 can tomatoes (400g)
- 2 tbsp tomato paste/puree
- ½ tsp mixed herbs or seasoning blend
- ½ tsp black pepper
- ½ tsp salt
- fresh parsley (to garnish)
Instructions
- Put a little oil or dripping in a shallow casserole or frying pan (choose one that has a lid).1 tbsp oil or dripping
- Prick the sausage skins. Then fry the sausages over a medium heat, turning from time to time until they are starting to brown. This can take around 5 minutes.When cooked, remove the sausages from the pan and set to one side.6–8 good quality pork sausages
- While the sausages are cooking, prepare the other ingredients, peeling and chopping the vegetables, cutting the bacon and making up the stock.1 medium/large onion, 2 cloves garlic, 1 stick celery, 1 bell pepper, 60 g bacon, 150 ml stock
- Add the prepared onion, peppers, celery and the bacon to the fat from the sausages. You can add a little more fat and heat it first if necessary, but remember that the fat on the bacon will melt down too.
- Fry over a medium heat until the vegetables have softened and are starting to brown at the edges. Then add the garlic, herbs and seasoning and cook for a further minute.
- Add the canned tomatoes (use just a little water torinse the can out into the pan). Add the tomato puree and stock.1 can tomatoes, 2 tbsp tomato paste/puree
- Add the sausages. Bring to a gentle simmer. Replace the lid and allow to cook for 40 minutes, stirring occasionally. Add a little water to loosen if needed.
- Towards the end of cooking, check that the casserole has thickened. If it seems too liquid leave, the lid ajar for the last 5 minutes of cooking.
- Check the seasoning and adjust if necessary. Garnish with fresh parsley and serve immediately.fresh parsley
Notes
Variations
You can make this casserole go much further by adding extra vegetables and a can or two of rinsed white beans towards the end of cooking. Swap the regular sausages for chipolatas or cocktail sausages (excellent for a buffet so people can eat one handed)Storage
Fridge – Once cool, keep in the fridge in a airtight box for up to 4 days. Reheat in a pan on the stove top or in the microwave until piping hot. I prefer not to reheat in plastic tubs, so I transfer my casserole to a microwave safe Pyrex style jug with a handle for ease of handling. Freezer – Once cool, transfer to stackable airtight boxes and freeze to keep for up to three months. I use plastic takeaway trays. They are the perfect size for a stew/casserole for 2, are dishwasher friendly and stack so well in the freezer. Defrost your easy sausage casserole overnight in the fridge or on the kitchen counter for a couple of hours. Do not reheat more than once.Hints and tips
- Don’t forget to prick the sausages so that they won’t explode!
- Kitchen tongs are your friend when turning sausages in the pan. They allow you to keep your distance from the sizzling fat.
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