Easy Sausage Casserole Recipe
I love making sausage casserole, especially on chilly evenings when you’re in the mood for something hearty and comforting. The first time I tried it, I was amazed at how the flavorful sausages combine with tender veggies and a rich tomato-based sauce to create such a satisfying dish.
Ingredients
- 8 sausages your choice
- 2 chorizo sausages optional
- 2 red onions roughly chopped
- 3 garlic cloves minced
- 2 red bell peppers sliced
- 800 g 28 oz chopped canned tomatoes (2 cans)
- 800 g 28 oz cannellini beans, drained and rinsed (2 cans)
- 250 ml 1 cup chicken or vegetable stock
- 1 tsp smoked paprika
- 1 tsp mixed herbs
- 1 tbsp red wine or red wine vinegar
- 1 tsp mustard powder
- Salt and pepper to taste
- 1 tbsp olive oil or cooking spray
- Chopped parsley for garnishing
Instructions
- Start by heating olive oil in a large skillet over medium heat. Brown the sausages for about 8-10 minutes, turning occasionally until caramelized on the outside. If you’re using chorizo, toss it in afterward and cook until slightly crispy. Set the sausages aside.
- Using the same pan, reduce the heat and add chopped onions and garlic. Sauté for about 5 minutes, allowing the flavors to develop. Stir in the smoked paprika, mixed herbs, and mustard powder for an aromatic boost.
- Add the sliced red peppers, canned tomatoes, and chicken stock to the pan. Toss in a splash of red wine or vinegar for depth. Bring this mixture to a simmer, letting the flavors meld together beautifully.
- Place the browned sausages back into the sauce, making sure they’re partially submerged in the rich, bubbling mixture. Transfer everything into an oven-safe casserole dish.
- Preheat your oven to 375°F (190°C) and bake for 30-40 minutes. For a slightly crispy top, uncover the casserole for the last 10 minutes of cooking. Once done, sprinkle with fresh parsley for a burst of color.
Notes
- Don’t Overcrowd the Pan: When browning sausages, give them enough space to caramelize properly. Crowding the pan lowers the heat and prevents a nice crust.
- Balance the Sauce: If your canned tomatoes taste too acidic, add a pinch of sugar to balance the flavors.
- Mustard Powder Magic: This ingredient adds a subtle tang and depth that elevates the whole dish. Don’t skip it!