A simple and delicious, single pan Sausage Casserole, this dish makes a hearty wholesome meal. Enjoy it with bread or even mash, rice, and lentils!
I really love this recipe. It’s so simple and delicious and the possibilities of how you can make this recipe your own are endless. It’s called a sausage casserole but replace the sausages with anything else and you have endless recipes to impress yourself with. On this occasion, I opted for a slightly more basic recipe and excluded the bacon. And it tastes just as delicious!
If you don’t want any meat or prefer a vegetarian dish why not just skip step one and add more of your favorite beans or pulses at the end. The results, in my opinion, would be as amazing!
What Ingredients Do You Need To Make sausage Casserole?
To make this sausage casserole, first, you need the sausages. I’ve used Chipolata sausages but you can use any of your favourite sausages.
You’ll also need onions, garlic cloves, chilli powder, tomatoes, tomato puree, butter beans (or any of your favourite beans), chicken stock, Worcester sauce, dark muscovado sugar, dried mixed herbs and Red Wine, and salt to taste.
If you don’t drink, you can replace the wine with water.
How To Make Sausage Casserole?
Start off with frying the sausages with a bit of oil in a large frying pan. About 10 minutes on medium to high heat should get them brown (or if you like them a little bit more on the dark brown side leave for a few more minutes). Place them in a dish and leave aside.
If you are adding bacon do the same as you did with the sausages, but this is optional.
Next add the chopped onions, adding a bit more oil if needed, and fry until brown. (We use a mixer-blender to chop the onions.)
Add the garlic, fry for another 3 minutes, and then sprinkle over the chilli powder for the last few minutes.
Add the remaining ingredients, except the beans, and bring to a simmer. Remember to add the wine too!
Once it’s simmering place the sausages back into the frying pan, cover with a lid, and let it gently simmer for 20 minutes more.
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After 20 minutes, add in the butter beans and let it simmer for another 10 minutes so that the sauce thickens up.
All the hard work is done! Now its time to enjoy this beautiful dish you’ve prepared.
We had it with a couple of slices of crusty brown bread (my favourite), but also goes very well with mash, rice, lentils, and I am sure many others. Let me know what your favourite is!
Sausage Casserole Cooking Tips And Tricks
- It is not compulsory to use Chipolata sausages, you can use any sausages you prefer.
- Bacon can be added for additional flavour.
- If you don’t drink alcohol, replace the wine with water.
- You can skip the Sausages and Bacon altogether and make it a vegetarian dish with lentils.
- You can tweak the recipe by adding or subtracting ingredients that you prefer.
- Layer on toast and serve!
- Or serve with buttered bread!
- You might also like this roast gammon recipe or this spicy East Indian tamriad.
FAQ’s About Making Sausage Casserole
How long can you store Sausage Casserole?
Leftover sausage casserole can be stored in the refrigerator for 3-4 days or in the freezer for 2 to 3 months.
Can you freeze cooked Sausage Casserole?
Yes, Sausage casserole is a meal that can be stored for later. It makes a good frozen food.
Can I reheat a frozen sausage casserole?
Yes, you can reheat the frozen sausage casserole and you must. Allow it to thaw at room temperature for a few hours or thaw in the fridge overnight, and then reheat for about 20-30 mins and bring it to boil.
What are chipolata sausages?
Chipolatas are a short sausage made from coarse ground pork that originated in France in the late 1800s. Don’t worry if you can’t find them. Any other sausage will work too!
What can I use instead of muscovado sugar?
You can use brown sugar, jaggery, turbinado sugar, panela or demerrera sugar instead of the muscovado sugar.
Other Recipes You Might Like
- Ethnic Chicken with flattened rice
- Diamond-shaped deep-fried biscuits
- Pork Vindiyal Recipe
- Indian Purple Yam Or Kand
- Sirke Wala Pyaaz
Easy Chipolata Sausage Casserole
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- 16 Chipolata Sausages Or any of your favourite sausages
- 2 Onions Finely sliced
- 3 Garlic Cloves Finely sliced
- 2 Red Chili Powder Spice spoons
- 400 gms Tomatoes Chopped
- 400 gms Butter Beans Or any of your favourite beans
- 300 ml Chicken Stock Or Broth
- 2 tbsp Tomato Puree
- 1 tbsp Worcester Sauce
- 1 tbsp Sugar Dark Muscovado
- 1 teaspoon Dried Mixed Herbs
- 100 ml Red Wine Or water
- 1 teaspoon Salt As per taste
- 8 Bacon Rashers Cut into 1 inch pieces
- Heat a tablespoon of the oil in a frying pan and fry the sausages for 10 minutes until they are browned all over. Transfer to a dish and set aside.
- Optional: Fry the bacon in the same sausage frying pan until they are brown and crisp.
- Now add the chopped onions to the same frying pan and fry over a medium heat for 5 minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil.
- Add the garlic and cook for a further 3 minutes, stirring frequently. Sprinkle the chili powder over that and cook together for a few seconds longer.
- Stir in the tomatoes, stock, tomato puree, Worcestershire sauce, brown sugar and herbs. Pour in the wine, or some water if you’re not using wine, and bring to a simmer.
- Tip the sausages into the frying pan with the tomato mixture. Also, add the bacon if using them.
- Reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time.
- Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.
- Season to taste with salt and freshly ground black pepper and serve with rice, mashed potato or slices of rustic bread.
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- You can use your favourite sausages or any you prefer, not compulsory to use Chipolata sausages.
- Bacon can be added if you like, it gives additional flavour.
- If you don’t drink alcohol, replace the wine with water.
- See notes for other substitutions.
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Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.This printable recipe card is for home use only. For more recipes head over to AbbysPlate.com