Quick sausage casserole recipe

By Simon Rimmer

  1. Serves 4
  2. Ready in 1 hour
  3. Rating

This sausage casserole is a brilliant example of maximum reward for minimum effort: it's so easy to prepare that you can plan next week’s menus while you’re at it.

tried and tested
Quick sausage casserole


  1. 50g butter
  2. 1 large onion, sliced
  3. 1 tbsp demerara sugar
  4. 1 garlic clove, crushed
  5. 1 tbsp tomato purée
  6. 450ml beef stock or chicken stock, hot
  7. Splash of Worcestershire sauce
  8. 2 large potatoes, cut into 2cm cubes
  9. 8 good-quality sausages (any kind), grilled
  10. 1 tbsp chopped fresh flatleaf parsley


  1. 1. Heat the butter in a large, deep saucepan over a low heat. Add the sliced onion and fry gently for about 20 minutes, stirring occasionally, until the onion is soft and beginning to caramelise.
  2. 2. Add the sugar to the pan, increase the heat to medium-high and cook, stirring occasionally, for another 3 minutes, until the onions are fully caramelised.
  3. 3. Reduce the heat to low again, add the garlic and tomato purée to the pan and cook for another 5 minutes. Add the stock and Worcestershire sauce, bring to the boil, and simmer for 5 minutes.
  4. 4. Add the spuds and cook for 15 minutes, until soft. Add the cooked bangers – I tend to cut mine into 4 bits, but feel free to leave them whole or chop them up small. Cook for about 5 minutes, until the sausages are piping hot throughout.
  5. 5. Sprinkle with parsley and serve with lots of yummy greens.

Nutritional info

Per serving: 512kcals, 37.4g fat (15g saturated), 17.9g protein, 36.6g carbs, 8.4g sugar, 2.8g salt


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Jo wright

September 7

This is a great recipe: tasty, easy to make and loved by my children! I will be making this again.


January 6

I would give this 5stars, it's really tasty, easy to do,I added some streaky bacon to use it up, will definitely make it again.


November 11

I have rated this recipe with four stars. It is a delicious and cheap recipe that uses up items that I always have in the vegetable drawer. I improved upon it slightly by substituting the tomato puree with a splash of tomato and chilli cooking sauce. It gives it a nice, dense tomatoey taste. I also added some mushrooms and an extra clove of garlic. I never tire of this recipe, so I highly recommend it.

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