Sausage Casserole

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Sausage Casserole

A casserole recipe that is a whole meal you can make in one pan – so there’s lots of flavour in the dish and very little washing up.


  • 450g braising steak (or one packet of sausages)
  • 1 onion
  • 1 clove of garlic, crushed
  • 1 tbsp plain flour
  • 2 carrots, chopped
  • 1 parsnip, chopped
  • 2 potatoes, chopped
  • 1 sweet potato, chopped
  • 570ml beef stock
  • 1 tbsp tomato puree
  • 1 tsp thyme, dried

You will need:

Casserole dish


  1. Preheat oven to 180’C/Gas mark 4
  2. Use a casserole dish that can be put on a hob (or use a saucepan for the first bit if you only have a ceramic or pyrex oven dish)
  3. Fry a chopped onion in some oil and then fry your meat or sausages, so the outside is brown (braising steak is good chopped into 2cm cubes)
  4. Add the onion back in (and garlic if you want) and a heaped tablespoon of plain flour – mix it round
  5. Now add 300ml of the beef stock
  6. Add any combination of chopped carrot, potato, sweet potato, swede or parsnip – give it a little stir and bring to the boil
  7. Now flavourings – add a tablespoon of tomato puree and one teaspoon of dried herbs – mixed is fine, but thyme is tasty too
  8. Put enough hot stock to make sure everything’s just covered and put it in the oven
  9. After 15 minutes, put the lid on the casserole
  10. Cook for around 90 minutes or 60 minutes for the sausage casserole – or until the vegetables have cooked through
  11. Longer cooking makes the meat more tender, but don’t let it dry out and burn, so add more stock if needed
  12. If you use big chunks of vegetables, allow extra cooking time