Sausage Casserole

Adaptable To Meat Or Vegetarian Alternatives

This is our sausage casserole recipe page, if you've never made one before don't worry, it's simple and easy, follow these instructions a few times and you'll be an expert in no time at all. This recipe is a genuine hybrid. It's an amalgam of my mother's ideas and my own experience and experimentation over several years. It's designed to be simple, warming and very, very tasty. I'd be surprise if you don't adapt this further to suit your own tastes. The only ingredient I would stress are the sausages, don't view the sausages as a cheap alternative to other forms of meat, go out of your way to get high quality fresh pork sausages, it will make or break this dish. The effect I try to achieve is a thick full flavoured sauce that accompanies the sausage. If the casserole liquid reduces down too much it will ruin, so be prepared to add more stock until you get the hang of this particular dish. All the successful recipes are stored in the Directory.

For a meat free suggestion follow the comments at the bottom of the page. Follow the link for sausage casserole video recipe.

This is my own sausage casserole recipe, read the recipe carefully but if there is something that doesn't make sense or you want to leave feedback get in touch. Our favorite sausage casserole recipes are linked from the foot of the page.

Preparation time: about 30 minutes
Cooking Time: 60 minutes

Ingredients: serves 4

8 medium size good quality sausages (two per person).
I medium sized onion (leeks will do if you prefer)
4 shallots roughly chopped
2 capsicum peppers, sliced
2 crushed garlic cloves
1 400g tin of chopped tomatoes
1/2 pint of chicken stock
1 400g tin of lentils
1 tablespoon of cider vinegar
2 teaspoons of brown sugar
2 medium sized potatoes peeled and diced into cubes
1 sprig of chopped rosemary
Knob of butter

Cooking instructions:

  1. Melt the butter in a large heavy bottomed casserole dish on a medium heat on top of the stove. Pierce the sausages then brown all over.
  2. Set aside the sausages, add the onions, shallots and garlic to the dish, cook slowly for about five minutes or until they start to become tender.
  3. Add the cubed potatoes and fry for a further five minutes, taking care not to burn the onions and garlic.
  4. Add the chicken stock gradually, stir well and add the sausages.
  5. Slowly introduce half the rosemary and all of the other ingredients.
  6. You are looking for the liquid to cover all of the sausages, the liquid to reduce down during cooking by as much as half.
  7. Continue to cook on the stove for a few minutes gradually increasing the heat until the pot is simmering. Taste the casserole, if it's too acidic add a pinch or two of brown sugar
  8. Cook uncovered for about an hour in the oven at 180°C.
  9. Remove from the oven, garnish with the remaining rosemary serve with fresh broad beans and rice, polenta or couscous.

The Yourcounty Top Five Sausage recipes:

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User Comments

"Dear Buster, Steve and all at Yourcounty,

As a confirmed vegetarian I can assure your audience that the current crop of vegetarian sausages will work, grill first on their own and add them to the casserole with a knob of butter with about ten minutes cooking time left - yummy yummy yummy. Alison (Iwade)."