The casserole is a hearty and comforting dish that is perfect for chilly nights or when you’re craving something delicious and hearty.
Mary Berry’s sausage casserole is a hearty, warming dish that’s ideal for frosty evenings or any time you fancy a proper comfort feed.
Packed with succulent bangers swimming in a rich tomato-based sauce, alongside onions, garlic, and everyday veg, this one-pot wonder is both deeply satisfying and wonderfully straightforward to pull together.
Mary Berry’s casserole works brilliantly as a complete main course, and you can chuck in some greens on the side if you fancy, guaranteeing everyone round the table leaves happy.
It’s a doddle of a dinner that’s “perfect for lazy weeknights or weekend evenings” and suits both big family get-togethers and intimate suppers for two.
The recipe feeds four, but it’s dead easy to scale up and stash away leftovers for busy days ahead.
Ingredients
- One teaspoon of sunflower oil
- Eight pork sausages
- Four rashers of smoked bacon, finely chopped
- One onion, sliced
- One red pepper, deseeded and cut into large pieces
- One large carrot, diced into smaller pieces
- One garlic clove, crushed
- 300ml of chicken stock
- 400g tin of chopped tomatoes
- Two tablespoons of sun-dried tomato paste
- Two fresh thyme sprigs
- 250g of baby new potatoes, skin on, thickly sliced into discs
- Salt and black pepper, to taste
Method
Kick things off by grabbing yourself a large, deep frying pan or sauté pan with a lid, or alternatively a flameproof casserole dish. Get the oil heating in the pan over a high flame.
Chuck the sausages into the pan and let them sizzle until they’re nicely browned all over, then pop them to one side. The star of this dish is really the bangers themselves, so splash out on your top picks.
Toss in the bacon next and let it crisp up for a few minutes before setting that aside, too.
Now throw the onion, pepper, carrot and garlic into the same pan and give them a good five-minute fry on a high flame. Tip in the stock, tomatoes and tomato paste, chuck in those thyme sprigs, and crank up the heat until it’s bubbling away. Add your spuds and give them all a good seasoning with salt and pepper.
Fancy beefing it up a bit? Mushrooms, courgettes or aubergines work a treat. Lower the flame to a gentle simmer and slide the bacon and sausages back into the mix. Pop a lid on and let it bubble away gently on the hob for around 20 minutes.
Whatever you do, don’t skimp on the cooking time – the slow simmer lets those bangers soak up all that gorgeous tomatoey goodness.
Whip the lid off and keep it simmering for another 10 minutes until the sauce thickens up nicely and everything’s lovely and tender. Dish it up in bowls with a side of greens.
The beauty of this sausage hot pot is that you can prep it eight hours beforehand. Just bring it back to the boil when you’re ready to tuck in.
