or scroll for handy tips and a little nostalgia.
You won’t find Sausage Casserole on the menu at any fancy restaurant, but it’s the type of dish that’s tasty, feeds plenty of hungry bellies and will usually get the thumbs up.
Served with some fluffy mash, I’d choose Sausage Casserole over a LOT of the items on offer at a top-notch restaurant!
The recipe for Sausage Casserole
I found various versions of this Sausage Casserole recipe in community cookbooks from around the Hunter Valley area – the part of Australia I call home.
It’s an area that attracted plenty of working-class immigrants from the UK in the past, with employment in mining and agriculture available. So, it’s not surprising that this traditional British dish was a recipe that showed up fairly frequently in local cookbooks.
Ingredients for Sausage Casserole
To make this sausage casserole, you’ll need:
- thick beef sausages (or substitute for pork, chicken or even plant-based sausages)
- plain/all purpose flour
- canned tomato soup
- hot water
- Worcestershire sauce
- cayenne pepper
- vegetable stock cube.
Ingredient quantities can be found in the recipe card at the end of this post.
How to make Sausage Casserole
Get dinner in the oven in minutes with this easy Sausage Casserole recipe!
Start by pre-heating the oven to moderate (180 degrees celsius/355 degrees fahrenheit).
Boil the sausages for 5 minutes.
Next, cut the sausages in half in both directions. Coat each piece of sausage in the flour and place into the casserole dish. (Spray the casserole dish with oil first.)
Cut the onion into slices and grate the carrot. Arrange on top of the sausages
Add the remaining ingredients. Stir gently to combine the ingredients.
Place the casserole dish into the oven and bake, uncovered, for about 50 minutes.
Get some potato mash ready while your casserole is cooking, add some greens to boost the nutrition score of this meal, and get ready to enjoy this old-fashioned comfort food.
Q. Can I use other types of sausages?
I prefer making this casserole with thick beef sausages. However, you can use pork, chicken, plant-based… whatever you prefer. If using thin sausages, boil for only three minutes and bake for about 40 minutes.
Q. Can you freeze sausage casserole?
Yes, it freezes well in portions. Thaw overnight in the fridge and re-heat in the microwave or a saucepan.
Q. Do you have to brown sausages before putting in casserole?
This is a common step in sausages casserole recipes, however, it’s not part of this recipe. This recipe involves briefly boiling the sausages, coating sausage pieces in flour and then adding to the casserole dish.
Q. Do you have any other quick and easy family meal recipes?
Yes. If you like this Sausage Casserole recipe, you might also like my recipes for Rissoles, Meatballs, Butterfly Chicken, Curried Sausages, Devilled Sausages, Salmon Rissoles, Curried Eggs, Chilli Con Carne Spag Bol and Apricot Chicken.
- large casserole dish
- 500 grams thick beef sausages
- 1/2 cup plain/all purpose flour
- 1 medium onion (sliced)
- 1 medium carrot (grated)
- 420 grams canned tomato soup
- 1/2 cup hot water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1 pinch cayenne pepper
- 1/2 vegetable stock cube
- Pre-heat oven to moderate (180 degrees celsius/355 degrees fahrenheit).
- Spray casserole dish with cooking oil.
- Boil sausages for 5 minutes.
- Cut sausages in half in both directions. Coat in flour and place into casserole dish.
- Arrange onion slices and grated carrot on top of sausages
- Add the remaining ingredients. Stir gently to combine the ingredients.
- Place casserole dish into oven and bake, uncovered, for 50 minutes.