Sausage Casserole

5 from 51 votes

This hearty, homemade Sausage Casserole is a big pot of comfort that’s SO easy to make. Just 5 minutes of prep then leave it in the oven to cook, creating those rich, smoky flavours with utter simplicity. A firm family favourite.

Prep Time5

Cook Time1

Total Time1 5

Course: Main Course

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

1 tbsp Olive oil
200 g Smoked bacon lardons
450 g Sausages See notes
1 Red onion Sliced
3 Garlic cloves Crushed
1 tbsp Smoked paprika
2 tbsp Dried mixed herbs
800 g Tinned cherry tomatoes See notes
400 g Butter beans
1 Beef stock cube
15 g Chopped parsley To serve
Sea salt and ground black pepper Season generously

Metric - Imperial

Instructions

Preheat the oven: 180°C fan/200°C/400°F/Gas Mark 6.
Pan fry lardons and sausages to brown: Heat the oil in a casserole dish or large frying pan with a lid over a medium high heat and fry the bacon lardons for 5-8 minutes, or until they have browned on the edges and the fat has cooked down. Remove them from the pan with a slotted spoon.
Add the sausages to the pan and fry for 5 or so minutes until golden brown all over.
Veggies and herbs in: Add the red onion, garlic, smoked paprika and dried mixed herbs to the pan, cook for 3-5 minutes until the onions are starting to soften.
Make up the sauce: Stir in the tinned cherry tomatoes, butter beans and the cooked bacon lardons and crumble in the stock cube. Bring to a simmer.
Into the oven: Pop the lid on and cook for 40 minutes, removing the lid for the last 10 minutes.
To serve: Season to taste with salt and pepper before scattering over the chopped parsley and serving.

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Notes

Sausages: We’re using 8 good-sized sausages in this recipe that serves 4, which is equivalent to approximately 450g/16oz. PLEASE NOTE: Sometimes supermarket sausages don’t brown well, or the browning lifts off during the simmering process in a homemade casserole. They will still taste delicious, but if you want to get around this, the best solution is to buy good quality sausages from the butcher.

Tomatoes: If you can get tinned cherry tomatoes, I would recommend these as they add another texture and sweetness to this meal. No problem if not though, regular tinned chopped tomatoes also work fine.

Leftovers: You can keep this recipe in the fridge for 3 days. Reheat fully before serving. This recipe freezes well. Just wait until it’s totally cold and then put it into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.

Serving suggestions: We love this served with mash, jacket potatoes or some crusty bread but it would be delicious with rice too.

To make vegetarian: Leave out the lardons, use veggies sausages and a vegetable stock cube.

Nutrition