When the weather turns chilly and you’re craving something hearty, few dishes hit the spot quite like a classic Sausage Casserole. This comforting recipe brings together rich tomato flavours, tender vegetables, and perfectly seasoned sausages for the ultimate one-pot meal that’s as satisfying as it is simple to make. Using Potts Beef Stock in a Can and a Sausage Seasoning of your choice, each element will add depth and authentic flavour to every bite.
Making time: 1 hour 20 Minutes
Serves: 4 People
Ingredients:
- 8 Pork sausages (If you're making your own, you could use Cumberland Sausage Mix from Butchers-Sundries)
- 2tbsp Oil
- 1 Large onion, chopped
- 2 Carrots, sliced
- 2 Stalks of Celery, sliced
- 2 Cloves of garlic, minced
- 400g Chopped canned tomatoes
- 300ml Potts Beef Stock in a Can
- 1tbsp Tomato purée
- 1tsp Dried Thyme
- 1tsp Dried Rosemary
- Cornish Sea Salt & Co. and pepper to taste
Optional:
- 1 Bay leaf
- 200g Mushrooms, sliced
- 150ml Red wine (if you like)
- Chopped fresh parsley
Method:
- (If making your own sausages) Mix your minced pork (500g) with the Cumberland Sausage Mix per the usage instructions. Stuff into casings if desired, or form into sausage shapes. Otherwise, use pre-made good-quality sausages
- Pre-heat the oven to about 160 °C (fan) / 180 °C / 350 °F
- In an oven-proof casserole dish or large saucepan with lid, heat the oil over medium heat. Brown the sausages on all sides, then remove them and set aside
- In the same dish, add the chopped onion, carrots, and celery. Cook for 5 minutes until softened. Add garlic and cook another minute
- If using mushrooms and/or red wine, add them now: cook the mushrooms for 2 minutes, then pour in the wine and allow a minute to reduce a little
- Stir in the chopped tomatoes, tomato purée, thyme, rosemary, and bay leaf (if using). Then pour in the Potts Beef Stock in a Can. Return the sausages to the dish, nestling them into the sauce
- Bring to a gentle simmer on the hob for 5-10 minutes, then cover and transfer to the oven. Cook for about 40-50 minutes, until the sausages are cooked through and the sauce is rich and thickened
- Remove the lid for the final 10-15 minutes if you like the top slightly more browned or the sauce a bit reduced
- Taste and adjust seasoning with salt & pepper. Sprinkle chopped parsley over the top before serving