Mary Berry Recipes

Home / Dinner / Classic Hearty Sausage Casserole

There's something incredibly reassuring about a bubbling casserole emerging from the oven, filling the kitchen with its delicious aromas. This classic sausage casserole is one of those timeless dishes that brings everyone together, promising a hearty and wholesome meal. It’s wonderfully simple to prepare, yet delivers such a depth of flavour that you’d think you’d spent hours slaving away. A true gem for those busy weeknights or a relaxed weekend lunch, it truly is a real family favourite.

I've always found that the best recipes are those that use good, honest ingredients and allow them to shine. With this casserole, the humble sausage takes centre stage, beautifully complemented by sweet vegetables and a rich, savoury sauce. It’s a dish that evokes memories of home and comfort, and it’s one I’ve enjoyed making for my own family for many, many years. The beauty of it lies in its adaptability; you can easily adjust the vegetables to whatever you have on hand, making it incredibly versatile.

So, if you’re looking for a comforting, satisfying meal that requires minimal fuss but delivers maximum flavour, look no further. This recipe is designed to be straightforward and foolproof, ensuring that even the most novice of cooks can achieve sheer perfection. Gather your ingredients, pop it in the oven, and let the magic happen. You'll be delighted with the results, I promise you.

Why You'll Love This Recipe

It's a wonderfully comforting and hearty meal, perfect for satisfying hungry appetites.
The recipe uses readily available ingredients and is incredibly straightforward to put together, making it ideal for busy schedules.
It's highly adaptable; you can easily swap vegetables or even the type of sausage to suit your family's preferences.

Ingredients

1 tbsp olive oil
12 good quality pork sausages (about 600g/1lb 5oz)
2 large onions, chopped
2 carrots, peeled and diced
2 celery sticks, diced
2 cloves garlic, crushed
1 tbsp plain flour
400g (14oz) tin chopped tomatoes
500ml (1 pint) hot beef or vegetable stock
1 tbsp tomato purée
1 tbsp Worcestershire sauce
1 tsp dried mixed herbs
1 bay leaf
400g (14oz) tin cannellini beans, drained and rinsed
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish

Equipment Needed

Large ovenproof casserole dish (approx. 3-litre capacity) • Large heavy-based frying pan • Chopping board • Sharp knife • Measuring spoons • Wooden spoon or spatula

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Find a large, ovenproof casserole dish or a deep baking dish, ready for action.
Heat the olive oil in a large, heavy-based frying pan over a medium-high heat. Add the sausages and brown them beautifully all over. This step is crucial for developing that lovely flavour! Once browned, remove them from the pan and set aside.
In the same pan, reduce the heat slightly and add the chopped onions, carrots, and celery. Sauté gently for about 8-10 minutes, until softened. You want them tender, not browned.
Stir in the crushed garlic and cook for another minute until fragrant. Then, sprinkle over the plain flour and stir it in well, cooking for a minute or two to cook out the raw flour taste.
Gradually pour in the hot stock, stirring constantly to prevent any lumps. Add the chopped tomatoes, tomato purée, Worcestershire sauce, dried mixed herbs, and the bay leaf. Bring the mixture to a gentle simmer, stirring occasionally.
Return the browned sausages to the pan, nestling them into the sauce. If your frying pan isn't ovenproof, carefully transfer everything to your prepared casserole dish at this stage.
Cover the casserole dish with a lid or foil and bake in the preheated oven for 45 minutes.
After 45 minutes, remove the lid or foil. Stir in the drained and rinsed cannellini beans. Return the casserole to the oven, uncovered, for a further 20-30 minutes, or until the sauce has thickened nicely and the sausages are cooked through and piping hot.
Taste and season generously with salt and freshly ground black pepper. Remove the bay leaf before serving. Garnish with a sprinkle of fresh chopped parsley for a lovely flourish.
Serve piping hot with creamy mashed potatoes, crusty bread, or some seasonal green vegetables. Enjoy this wonderfully comforting meal!

Perfect Substitutions

Pork sausages: Feel free to use chicken, beef, or even vegetarian sausages for a different twist.
Cannellini beans: Other tinned beans like haricot beans or butter beans work just as well.
Beef stock: Vegetable stock can be used for a lighter flavour, or even chicken stock.
Dried mixed herbs: A sprig of fresh rosemary or thyme can be added for a fragrant lift.
Carrots/Celery: Bell peppers, mushrooms, or leeks can be lovely additions or substitutions for other vegetables.

Serving Suggestions

This hearty sausage casserole is simply divine served with a mound of creamy mashed potato, which is perfect for soaking up all those delicious juices. For a lighter touch, some fluffy couscous or a simple green salad with a sharp vinaigrette would be lovely. And, of course, a good crusty bread is always a welcome addition to mop up every last drop! If you enjoyed this, you might also love our Hearty Garden Vegetable Soup and Hearty Chilli Con Carne.

How to Store \u0026 Reheat

Once completely cooled, this casserole can be stored in an airtight container in the refrigerator for up to 3 days. It reheats beautifully; simply transfer to an ovenproof dish, cover, and warm through in a moderate oven (160°C fan/Gas Mark 3) for about 20-30 minutes, or gently on the hob until piping hot. You may need to add a splash of stock or water if the sauce has thickened too much. This casserole also freezes wonderfully for up to 3 months. Thaw thoroughly in the refrigerator overnight before reheating as above, ensuring it’s piping hot throughout before serving.

Mary's Secrets to Success

My secret to a truly superb sausage casserole lies in a few simple steps. Firstly, always take the time to brown your sausages beautifully before adding them to the sauce; this caramelisation adds immense depth of flavour. Secondly, don't be afraid to season generously with salt and freshly ground black pepper; tasting and adjusting at the end is key to achieving sheer perfection. And finally, using good quality ingredients, especially your sausages and stock, makes all the difference to the final taste. A little love and attention at each stage will reward you with a wonderfully comforting and delicious dish!

Frequently Asked Questions

Can I use different types of sausages?

Absolutely, dear! While good quality pork sausages are my go-to for their flavour, you can certainly experiment. Cumberland, Lincolnshire, or even a nice chicken or vegetarian sausage would work wonderfully. Just ensure they are cooked through properly.

How can I make this casserole vegetarian?

It's wonderfully simple to adapt! Just swap the pork sausages for your favourite vegetarian sausages and ensure you use a good quality vegetable stock. The rest of the recipe can remain the same, providing a delicious meat-free option.

Can I make this ahead of time?

Yes, indeed! This casserole is one of those magical dishes that often tastes even better the next day, as the flavours have more time to meld. You can prepare and cook it completely, then cool, cover, and refrigerate for up to 3 days. Reheat gently as per my storage instructions.

What if I don't have fresh herbs?

Not to worry at all! Dried herbs are perfectly fine and often what I use for convenience. For this recipe, 1 teaspoon of dried mixed herbs works beautifully. If you have a specific dried herb like thyme or oregano, about half a teaspoon of either would also be lovely.

How do I thicken the sauce if it's too thin?

If your sauce seems a little too thin after cooking, you have a couple of options. You could remove the lid for the last 15-20 minutes of baking to allow some liquid to evaporate. Alternatively, mix a teaspoon of cornflour with a tablespoon of cold water to form a smooth paste, then stir this into the simmering casserole on the hob for a few minutes until it thickens to your liking. Always ensure it boils for a minute or two after adding the cornflour.