Easy sausage casserole

Name: Easy sausage casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: British recipes
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 https://www.knorr.com/uk/flavour_discovery/discover-one-pot-recipes.htmlKnorr); 1-2 bay leaves

By: delicious. food team

Published: 31 Mar 09
Updated: 25 Apr 24

Test kitchen approved

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.

Serves 4
Takes 15 minutes to make and about 1 hour to cook

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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

Nutrition: per serving

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.

Easy sausage casserole

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Ingredients

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FAQs

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