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5 mins
Sausage, Liver and Bacon Casserole Recipe

Sausage, Liver and Bacon Casserole

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

Recipe by  

For a real winter treat for yourself and your family or guests, Sausage Liver and Bacon Casserole, served with Creamed Potatoes, makes tasty and hearty meal. Whether you choose lamb's liver or calves' liver is a matter of personal choice or what is available to you. Lamb's liver is a little more tender than calves' liver, but the difference is not too noticeable

      Preparation Time: 5 Minutes

      Cooking Time: 1 Hour

Ingredients for Sausage, Liver and Bacon 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:
1 tablespoons
duck fat or beef dripping
2 medium
2 oz
salt and freshly ground pepper
1 lb
lamb's liver (or calves' liver)
pork sausages
8 oz
smoked back bacon rashers (slices)
1 pint
beef stock **


How to Cook Sausage, Liver and Bacon Casserole

  1. Peel and roughly chop the onions and cook them very gently in a frying pan (skillet) with duck fat or beef dripping and a little salt and pepper, for about 15 minutes, or until the onions are limp. Remove from the frying pan and place in a casserole dish.
  2. Cut the liver into slices about ½" (1cm) thick and, in the same frying pan, fry quickly on both sides over a high heat until browned on both sides (one minute on each side should be enough). Add to the onions in the casserole dish. Fry the sausages in the same manner - just to brown them, but not to cook them. Cut each sausage into two or three pieces and add to the casserole dish with the liver and onions. Cut the bacon into strips about 1" (2.5cm) wide and add to the casserole (they will cook as the casserole cooks).
  3. Drain off all but about 1 tablespoon of fat from the pan then stir in the flour, seasoned with salt and freshly-ground pepper. Cook gently till browned, stirring all the time. Add the beef stock (** you can make this from a stock cube if you wish) and stir until the liquid boils. Re-season with a little more salt and pepper if required, then transfer to the casserole dish. Cover the dish and transfer to a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for about 30 - 40 minutes. Serve just with Creamed Potatoes.

A glass of red wine added to the casserole before cooking adds an extra dimension to this recipe.
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Reviews of Sausage, Liver and Bacon Casserole

Rating 5 out of 5 - Many cooks will make this recipe again July 22 2020
Tried it for the first time today, with mustard mash, delicious, especially with the red wine added, mm mm mmm!!!
(1 review)
Rating 2 out of 5 - Many cooks will make this recipe again February 17 2017
The recipe is ok until you get to the adding flour to the pan then stock. Your left with a claggy mess of lumps of flour that don't disperse when it's cook. Looks most unappetising. I wouldn't recommend this one.
(1 review)
Rating 4 out of 5 - Many cooks will make this recipe again December 18 2014
I kept shtumm about there being liver in there because my kids always say they don't like it lol! But, this really is a great recipe and by the time the kids realised there was liver, they were half way through and enjoying it so much they finished their plates and ask for more. Pretty much anything with sausage or bacon and my kids are IN, so they get their sausage and bacon as long as I get my liver!! Fair trade!
(2 reviews)
Rating 5 out of 5 - Many cooks will make this recipe again August 24 2014
A very good dish on a wet day. I made this dish a few weeks ago and my husband loved it. Although I replaced lamb for chicken livers (which we both love). Also made it again today but used it as filling for a pie rather than hotpot! I can recommend that one!. Adding a little dried sage and a couple of pinches of English mustard powder adds a subtle extra touch. Will definitely make again.
(1 review)

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