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Sausage Casserole Recipe

Sausage Casserole

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again

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This simple recipe for Sausage Casserole is a different way of looking at sausage and beans! It makes a wonderfully warming and filling dish, and it freezes brilliantly.

      Preparation Time: 10 Minutes

      Cooking Time: 50 Minutes

Ingredients for Sausage Casserole

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
2 tablespoons
duck (or goose) fat
quality pork sausages
6 rashers (slices)
streaky bacon
2 medium
2 cloves
1 x 14oz can
chopped tomatoes
9½ fl oz
chicken stock
2 tablespoons
tomato purée (tomato paste)
1 tablespoon
Worcestershire sauce
1 tablespoon
Muscovado sugar (Demerara [turbinado} if not available)
1 tablespoon
dried mixed herbs
bay leaves
3 sprigs
fresh thyme
3½ fl oz
red wine
1 x 14oz can
butter beans or mixed beans
salt and pepper


How to Cook Sausage Casserole

  1. Heat a tablespoon of the duck fat (you can use oil if you really must!!) in a large non-stick frying pan (skillet) and fry the sausages gently for 10 minutes, turning every now and then until they are nicely browned all over. Transfer them to a large saucepan or a flameproof casserole dish and set aside.
  2. Trim any rind off the bacon and cut it into pieces about 1" (2.5cm) long. Fry the bacon pieces in the same frying pan until they begin to turn brown and go crisp, then add them to the sausages in the casserole.
  3. Peel and thinly slice the onions. Place them in the same frying pan and fry over a medium heat for five minutes until they start to soften, stirring often. You may need to add the other tablespoon of duck fat here, because you should always have enough fat in the pan, if not, the onions will brown and burn.
  4. Peel and crush (mince) the garlic. Add the garlic to the pan and cook for 2-3 minutes more, stirring frequently, until the onions turn pale golden-brown. Stir in the tomatoes, chicken stock, tomato purée, Worcestershire sauce, brown sugar, mixed herbs, bay leaves and thyme sprigs.
  5. Pour in the wine and bring to a simmer, then tip everything carefully into the pan or casserole dish with the sausages and bacon. Return to a simmer, then reduce the heat. Cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time.
  6. Drain the beans and rinse them in a sieve (strainer) under cold running water. Stir them into the casserole, and continue to cook for 10 more minutes, stirring occasionally, until the sauce is thick. Remove and discard the thyme sprigs and bay leaves, then season the casserole to taste with salt and freshly ground black pepper and serve with rice or slices of rustic bread.

If you want to add a little 'tang' to your casserole, just before stirring in the tomatoes, sprinkle one teaspoon of chili powder or smoked paprika over the onions and garlic and cook for a few seconds longer before adding the tomatoes.
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Reviews of Sausage Casserole

Rating 4 out of 5 - Many cooks will make this recipe again January 13 2015
This is very, VERY good. I made it for a house full during the holidays and there wasn't a morsel left! My relatives were all asking for the recipe! Oh, and my little nephew (who is often very picky) was thrilled that he could eat and enjoy what everyone else was eating (I was quite pleased myself, I can tell you!)! Follow the recipe exactly, for a terrific Breakfast or Dinner Casserole. Thanks!
(3 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again August 24 2014
I've made this twice already and it is delicious. Very simple too. Hubby enjoyed this casserole better than any others I've done with sausages. Will make again. I really like this dish. Didn't change a thing - it's great as it is!
(2 reviews)

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