This British Sausage Casserole is an easy and delicious meal that the whole family will love. A comfort food classic, this stew is perfect served with mashed potato, rice, pasta, or crusty bread.
For this simple recipe, Sausage links (we like the mild Italian ones) are chopped up and added to a delicious smooth thick onion gravy style sauce. It takes under 30 minutes and is a great one-pot meal.
Seasoned with parsley, sage, thyme, and rosemary and finished with some Worcestershire sauce and a little barbecue sauce. This is a hearty, comforting and economical dinner recipe.
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What is a British sausage casserole?
The word casserole means different things in different countries.
In the US, a casserole is typically a baked dish cooked in the oven. They can be the main course or a side dish and are usually served in the casserole dish they were cooked in.
In Britain, Australia, and New Zealand, casseroles are a kind of stew made up of meat or chicken with vegetables and a gravy-style sauce. They are a one-pan dish usually served in the pan they were cooked in.
So this British Sausage Casserole is essentially a Sausage Stew. It is tender chunks of sausage in a rich gravy style sauce, packed with onions and herbs. All cooked together in one pot.
Recipe Tips
- For those in the US - You want to use sausage links. We like to buy mild Italian sausages or a British Cumberland sausage. Or you can buy the pre-cooked sausage links and skip the browning off step in the recipe.
- I like to cook the sausages in the pan first and then cut them into chunks. But you can leave them whole or cut them up raw and brown the cut chunks.
- Use any onions you like for this recipe; brown, white, or red onions will work well.
- Once you have added the flour to the onions, allow it to cook over low heat for a few minutes. This will increase the flavor of your finished dish. But do not allow it to burn.
- When adding the broth, add a small amount and then stir well. The mixture will clump together like wet sand. But keep slowly stirring in your broth, and your mix will come together beautifully smooth.
Why you'll love this recipe?
- It is a warming, economical, and filling stew.
- It is incredibly versatile. You can add extra vegetables to suit your family's tastes.
- This can be made in advance and refrigerated or frozen. (see below for details)
- It is a one-pan meal.
- It is excellent with mashed potatoes, rice, or pasta. So your kids will love it!
Recipe Adaptions
- Use your favorite sausages; try this with pork, chicken, beef, or turkey sausages.
- Add in vegetables to suit your family's taste. Mushrooms, carrots, peas, or green beans are all delicious additions.
- Add some shredded leafy greens - spinach, kale, chard/silverbeet, or cabbage- for 2 minutes at the end of cooking, so they wilt into the sauce.
- Add in a can of beans or pulses. Cannellini beans, navy beans, butter beans, lentils, or chickpeas are delicious. (Add them in when you add the sausages back in.
- Spice up your casserole with a bit of dried red pepper flakes, or use a couple of tablespoons of chili sauce (sweet or spicy) when you add the barbecue sauce.
- Switch out the dried herbs and use mixed herbs instead of parsley, sage, rosemary, and thyme. Or add any fresh herbs that you have on hand.
How to make in advance and refrigerate or freeze
Cook the recipe as directed, transfer to a sealable container, and allow to cool.
The casserole can then be kept in the refrigerator for three days or in the freezer for three months.
Defrost the casserole in the fridge overnight before reheating.
Leftovers can be dealt with in the same way.
Top tip: Double the recipe and freeze half for a later date!
How to reheat your casserole
To reheat, place the sausage casserole on a pan over medium heat. Bring to a boil, reduce the heat and simmer for 10-15 minutes until the sausages are hot all the way through.
Or reheat in the microwave until steaming hot.
What to serve with British Sausage Casserole?
This comforting meal is perfect with a big pile of mashed potatoes. Use my British Mashed potato recipe or the super-rich Paris mash recipe.
Or try this served over pasta, rice, or creamy polenta.
For an effortless meal, buy a loaf of crusty bread and serve with the casserole.
Add some veg with an easy side of peas, some buttered carrots and corn or kale and bacon.
What wine to drink with Sausage Casserole?
For red wine drinkers, this meaty gravy-based stew is perfect for serving with Beaujolais or a Gamay. Or try a Cotes du Rhone or a Montepulciano.
Sausages aren't just for red wine though, for those looking for white wine, pick a dry Riesling, Chenin Blanc, or unoaked Chardonnay.
The casserole would also be delicious with a cider or a pale ale, especially if you serve it with crusty bread.
Enjoy x
For more comforting dishes why not try:
British Sausage Casserole Recipe
Ingredients
- 1 tablespoon olive oil
- 2.2 lb sausages - see note 1
- 1 tablespoon butter
- 2 onions, sliced - see note 2
- ¼ cup AP flour
- 2 cups beef broth - see note 3
- ⅓ cup water
- 1 tablespoon Worcestershire sauce
- 2 tablespoons barbecue sauce - see note 4
- 1 teaspoon dried ground sage - see note 5
- 1 teaspoon dried parsley - see note 5
- ½ teaspoon dried thyme - see note 5
- 1 teaspoon dried rosemary - see note 5
- salt and pepper to taste
Instructions
- Heat the oil in a large skillet/dutch oven (one with a lid) over medium-high heat.
1 tablespoon olive oil - Add the sausages. Cook the sausage links for 10 minutes, turning regularly to brown all over. Remove from the pan and use a sharp knife to slice them into chunks. (see note 6)
2.2lb/1kg sausage links - In the same pan, add the butter and cook the onions over medium heat for 5 minutes or until browned lightly.
1 tablespoon butter
2 sliced onions - Add the flour to the onion and stir together for 1 minute until it has browned.
¼ cup AP flour - Reduce the heat to low, gradually add the broth, stirring constantly. It will resemble wet sand and then become very thick. Keep slowly adding the broth, and it will come together in a smooth gravy sauce.
2 cup beef broth - Add in the water, Worcestershire sauce, barbecue sauce, and all of the herbs.
⅓ cup water
2 tablespoons Worcestershire sauce
2 tablespoons barbecue sauce
1 teaspoon ground sage
1 teaspoon dried parsley flakes
½ teaspoon dried thyme
1 teaspoon dried rosemary - Add the sausage chunks back into the pan, cover, and simmer gently for 15 minutes.
- Season to taste with salt and ground pepper.
salt (to taste)
pepper (to taste)
Notes
- For those in the US - You want to use sausage links. We like to buy mild Italian sausages or a British Cumberland sausage but use your favorite sausages. 2.2lb/1kg chunky sausages should be around 10 sausages. But if you buy thinner raw sausages links, you will end up with more than 10. Or you can buy the pre-cooked sausage links and skip the browning off step in the recipe. If using pre-cooked, allow three sausages per person.
- Use any onions you like for this recipe; brown, white, or red onions will work well.
- You can use beef broth, chicken, or vegetable broth.
- Barbecue sauce adds a great flavor, but you can substitute it with tomato sauce for a different taste.
- You can easily substitute out the herbs. Use one tablespoon of mixed herbs in their place. However, I find sage to be fabulous in this dish.
- If you are using pre-cooked sausage links, skip this step.
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