Easy sausage casserole
This easy sausage casserole recipe is packed with flavour and requires little clean-up, because it’s made in just one pan. (You can even use the empty chopped tomato tin to measure out the stock!) It’s a midweek, or any day of the week, marvel.
If you’re looking for something even faster, then try our quick sausage casserole with tomatoes and chickpeas – ready in around 40 minutes, or our sausage and cider casserole.
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Serves 4
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Takes 15 minutes to make and about 1 hour to cook
Before you start
It’s important to know that pricking sausages should only be done for casseroles like this, or when they’re being served in a sauce (otherwise you’ll end up with crinkled, dry sausages). The fat that’s released remains in the pan to flavour the sauce and other ingredients present.
You can use chicken stock instead of vegetable for a richer flavour, but always taste your casserole before adding more salt – some stocks are salty enough already.
Casseroles (and braised dishes in general) often taste even better when reheated the next day, as it allows the flavours to mingle. So see any leftovers as a bonus!
Ingredients
- 4 large potatoes
- 4 carrots
- 8 good-quality sausages from outdoor-reared pigs
- 2 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 tsp paprika
- 400g can chopped tomatoes
- 400ml vegetable stock (we like Knorr)
- 1-2 bay leaves
Method
- Turn the oven to 180°C/fan160°C/gas 4. Peel the potatoes and carefully cut them in half, then into quarters. Peel the carrots and cut each carrot into about 4 or 5 even pieces.
- Prick the sausages all over with a fork – this helps the fat to run out of the sausages, so that they don’t split open as they cook. Heat the olive oil in a heavy-based casserole and fry the sausages, turning often, until lightly golden all over – this should take about 10 minutes. Remove the sausages from the pan and put them on a plate.
- Add the chopped onion to the casserole (there will still be some oil in the pan from the sausages) and continue to cook over a low heat for 5-10 minutes, until the onion is slightly soft. Add the garlic and paprika and cook for another minute.
- Add the chopped potatoes and carrots and stir everything around in the casserole so that the vegetables are coated with the oil.
- Add the tomatoes and stock (to measure the stock, you can use the empty tomato can – filled up, it will hold 400ml of stock) and the bay leaves. Bring to a simmer (so it’s just bubbling gently). Return the sausages to the casserole.
- Using your oven gloves, carefully put the casserole into the oven. Cook for 45 minutes, until the potatoes are cooked through, and serve.
Want more? Find our collection of one-pots here.
- Recipe from April 2009 Issue
Nutrition
- Calories
- 581kcals
- Fat
- 28g (8.7g saturated)
- Protein
- 23g
- Carbohydrates
- 60.6g (14.7g sugars)
- Fibre
- 9g
- Salt
- 3g
FAQs
Do you really have to brown the sausages at the start?
It helps with colour, flavour and texture. You could skip it but it's worth doing for nicer results.
Can this sausage casserole be made vegetarian?
Yes, this sausage casserole can absolutely be made vegetarian by swapping the sausages for vegetarian sausages.
Can I make this sausage casserole in advance?
Yes, cook all the way through the cool and store in the fridge. Reheat in a moderate oven for 20-30 minutes until piping hot before serving
Can I freeze leftovers?
The sausages and sauce will freeze but not the potatoes, so it's best not to.
How can I make this gluten free?
You can choose gluten free sausages and check the stock cubes are also gluten free.
Can I cook this recipe on the hob/stovetop rather than in the oven?
Yes, cover with a tight fitting lid and reduce the temperature to its lowest setting. You may need a little more liquid, so check from time to time and top up with stock or water if it looks dry or starts to stick.
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I did like a few people suggested and used beef stock and left it in the oven for an extra 15 mins. Really tasty indeed and will do again.
Hi do you cover with lid when putting in oven?
Hello! Thanks for your question. Leave the lid off when putting the casserole into the oven for the sauce to reduce. Thanks!
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An observation: Cheryl Wilson said that the veg were undercooked in the time given. I have done this recipe several times, satisfactorily, in my shallow casserole. Tonight I used my small “tall” casserole and found, like her, the veg undercooked. Haven’t thought through the physics yet, but I’d suggest if you are going to follow this recipe, you use a shallow casserole.
I’ve just moved out and got my own place. I Really wanted to try and cook meals from scratch. I hd some sausages in the fridge and potatoes so googled some recipes. I came across this one and thought it looked easy and didnt take too much time. Well… it came out really well and taste amazing. For my first attempt cooking it tasted like I had been cooking for years :). Thankyou it was delicious.
I have one big issue: my carrots and potatoes were not even close to being properly cooked in the time stated, I even cut them into smaller chunks than recommended. The flavour of the casserole was nice but I think you really need to par boil/steam your vegetables slightly first. I used beef stock as recommended by Elizabeth Olu-Awe and also instead of smoke paprika I added chopped chorizo and a little cayenne pepper. I think if I make this again I would throw it all in a slow cooker instead of the oven and it would come our beautifully then.
Tried this recipe this evening and it was absolutely lovely. Very easy to follow and cheap to make. I swapped the paprika for chopped fresh chillies and used beef stock instead of the veg but still turned out delicious. Highly recommended.
Wonderful ideas for alternative ingredients! Glad you enjoyed the recipe!
I love this recipe because it is simple to do, I always have the ingredients for it and whenever it’s served plates are empty!