Sausage Casserole
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Sausage Casserole

ByJohn Bateman
🇬🇧 From the British kitchen →

A proper one-pot sausage casserole: good pork sausages braised with peppers, smoky paprika and tomatoes until everything is rich and mellow. It is midweek cooking at its most reassuring, the sort of pot that simmers away while you get on with the evening, and it only improves the next day.

Why this works

  • The sausages are browned first. Colour is flavour; a good sear before they braise builds a savoury depth into the whole pot.
  • A patient, slow-softened base. Cooking the onion, celery and peppers gently until sweet gives the casserole a foundation that a quick fry never would.
  • Smoked paprika and cumin. A little warmth and smoke lifts a simple tomato braise into something with real character. The beans, meanwhile, thicken the sauce and make the pot go further.

Ingredient notes and swaps

  • Sausages. Use the best pork sausages you can; a high meat content holds together and tastes far better. Herby or Cumberland are ideal.
  • Beans. Aduki are a little sweet and nutty, but cannellini, butter beans or borlotti all work well.
  • Paprika. Sweet smoked, not hot. It is there for warmth and depth, not fire.
  • Wine. A splash of white lifts the tomatoes; leave it out and add a little extra stock.
Sausage Casserole

Sausage Casserole

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This hearty sausage casserole is the ultimate comfort food, perfect for warding off the chill on a cold evening.
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Prep Time 25 minutes
Cook Time 42 minutes
Total Time 1 hour 7 minutes
Servings: 4 people
Course: Main Course
Cuisine: British
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 Tbsp Avocado Oil
  • 1 Onion finely chopped
  • 2 sticks of Celery chopped
  • 1 Yellow Pepper chopped
  • 1 Red Pepper chopped
  • 6 pork sausages
  • 3 Garlic Cloves, chopped
  • 1 ½ Tsp Sweet Smoked Paprika
  • ½ Tsp Ground Cumin
  • 1 Tbsp Italian Seasoning
  • 125ml White Wine
  • 2 x 400g cans of Chopped Tomatoes
  • 2 sprigs of fresh Thyme
  • 1 Chicken Stock Cube
  • 1 x 400g can Aduki Beans
  • 10g Chives finely chopped

Method
 

  1. Heat the Avocado Oil in a heavy based pan
  2. Add the Onion and cook gently for 5 minutes
  3. Add the Celery sticks, 1 Yellow and Red Peppers and cook for a further 5 mins
  4. Add the Pork Sausages and fry for 5 minutes
  5. Stir in the Garlic, Paprika, Gound Cumin and Italian Seasoning and continue cooking for 1 – 2 mins or until the aromas are released
  6. Pour in the White Wine and use a wooden spoon to remove any residue stuck to the pan
  7. Add the Tomatoes, and Thyme and bring to a simmer
  8. Crumble in the Chicken Stock cube and stir
  9. Simmer gently for 40 minutes
  10. Stir in the Aduki beans and cook for a further five minutes
  11. Remove the Thyme sprigs, season with black pepper and stir through the Chives
  12. Serve with seasonal vegetables of choice

Nutrition

Calories: 360kcalCarbohydrates: 15gProtein: 18gFat: 24gSaturated Fat: 8gSodium: 750mgFiber: 3gSugar: 7g

Notes

Ensure the pan isn't overcrowded with sausages, as this can lead to them steaming rather than browning. Cook in batches if necessary to achieve a lovely caramelisation, which adds depth of flavour.
Be careful not to burn the garlic and spices. Cook just until fragrant, usually 1-2 minutes, to prevent bitterness and ensure the flavours are perfectly released into the dish.

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Tips for success

  • Brown the sausages properly before they braise, turning them for even colour.
  • Bloom the spices for a minute in the pan so they release their aroma before the liquid goes in.
  • Let it simmer gently, uncovered, so the sauce reduces and deepens.
  • Season at the end, once the stock and tomatoes have concentrated.

Make ahead, storage and reheating

  • It is famously better the next day; keep it covered in the fridge for up to three days.
  • Reheat gently on the hob until piping hot, loosening with a splash of stock if needed.
  • It freezes for up to three months. Cool fully, freeze in portions, then defrost and reheat once.

What to serve it with

  • Mashed potato is the classic partner for mopping up the sauce.
  • Crusty bread, a buttery jacket potato or a spoon of soft polenta all work.
  • Some steamed greens or a sharp green salad on the side.

FAQ

Can I use a slow cooker? Yes. Brown the sausages and vegetables first, then transfer everything and cook on low for five to six hours.

Which beans are best? Aduki are used here, but cannellini, butter beans or borlotti are all excellent.

Can I make it ahead? Yes. It is arguably better the next day and reheats beautifully.

Can I freeze it? Yes, for up to three months. Cool it fully, freeze in portions and reheat once.

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