Sausage Casserole in the Oven

Easy Sausage Casserole in the Oven

This sausage casserole in the oven is another versatile recipe that you can use as a guideline. It is great when you have some half-finished vegetables in the fridge that need finishing off.

Do not be put off by the length of the ingredient list. This one is long, as it contains what I needed to finish up when I made this recipe shown in the photos.

You can easily exchange the green beans, paprika and mushrooms with other vegetables of your choice. Think of carrots, potatoes, sugar snaps etc.

The sausages are really the highlight of the dish as they define the taste. When I made this dish, which is effectively a sausage stew, I just used what I had in the fridge.

But plain pork sausages, venison sausages or even some Italian sausage would be perfectly fine. What a pity that Kennedy’s are no longer with us 🙁

I have used my trusty Le Creuset casserole to cook this. Alternatively, you could put this all in a slow cooker to finish off.

We do not yet have a slow cooker, so have not tried it this way, but I am sure it would be great.

The number and size of the sausages, and what you serve with it, is what really determines how many people you can feed with this dish.

We had four meals out of the portions of the ingredients shown below. And we did not serve up with any side dishes.

Perhaps you may want to serve up with some mashed potatoes or mashed parsnips for example?

You may find that the sauce is too runny for your liking when it is finished. If so, you can always thicken it up by adding some cornflour and water mixed together.

How to make sausage casserole in the oven

Sausage casserole in the oven

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This sausage casserole is a delicious way of using up vegetables that need to be finished up. You can spice it up with chillis if you want to warm things up a bit.

Prep Time 25 minutes

Cook Time 50 minutes

Total Time 1 hour 15 minutes

Ingredients

• 6 smoked garlic and basil sausages (but you could really choose any of your favourite sausages)
• 6 streaky bacon rashers
• Olive oil
• 6 scallions, chopped
• Salt & pepper
• 1 tin chopped tomatoes
• 1 tin red kidney beans (or if you do not have, use butter beans or something similar)
• 2 garlic cloves, finely sliced
• 1 large onion
• 300ml chicken stock
• Sprig of fresh rosemary
• ½ yellow paprika, finely chopped
• 5 button mushrooms, chopped
• 4 fresh vine tomatoes, halved
• 100g fine green beans
• 1 tsp Smoked paprika powder
• Handful of chopped fresh parsley
• 1 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 2 Bay leaves
• 1 tbsp tomato puree
• 1 tsp mixed herbs
• 100ml white or red wine (optional)
• 1 sprig of Rosemary - leaves chopped

Instructions

1. Start by frying the bacon until crisp. Remove from pan onto plate and discard any fat from the pan. When bacon has cooled then cut into 1cm pieces and add to casserole dish.
2. Then slowly fry the sausage for about 5 minutes until browned (it does not need to be fully cooked yet). Remove sausages from pan and put into the casserole dish.
3. Fry the garlic, onions, scallions and paprika together for 2 minutes. Then add the paprika powder and cook for a further minute. Then add to the casserole dish.
4. Rinse the red kidney beans under cold water and add to casserole together with the tin of tomatoes.
5. Then add the remaining ingredients and the chicken stock to the casserole dish, and give it all a good stir. Keep covered in the fridge until ready to cook.
6. When you are ready to cook, put the covered casserole in a pre-heated oven and cook at 160C for 50 minutes.
7. If you wish to spice it up a bit add some red chillis or chilli powder before cooking.

Notes

Serve up with some nice mashed potatoes to soak up the yummy sauce.

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