Skip to content
Simple sausage casserole  recipe

Simple sausage casserole recipe

171 ratings

You can't beat a hearty sausage casserole for a family dinner – it's a real classic. This easy recipe is cooked in just one pot with minimal effort, but you end up with a warming sausage and tomato casserole flavoured with honey and mustard. Serve with mashed potato or pasta for a simple supper. See method

  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 463 calories / serving
  • Freezable


  • 1 tsp olive oil
  • 1 red onion, sliced
  • 8 pork sausages
  • 3 garlic cloves, finely chopped
  • 2 rosemary sprigs
  • 2 x 400g tins chopped tomatoes
  • 1 beef stock cube
  • 2 red, yellow or orange peppers, roughly chopped
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • ½ Savoy cabbage, roughly chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    28g 39%
  • Saturates

    9g 45%
  • Sugars

    21g 23%
  • Salt

    2.9g 49%

of the reference intake
Carbohydrate 30.7g Protein 24.3g Fibre 7.2g


  1. Heat the oil in a shallow casserole, then add the onion and sausages. Fry over a medium heat for 5 mins, stirring regularly, until the onions are softened and the sausages are browned all over.
  2. Stir in the garlic and rosemary and cook for 1 min. Add the tomatoes and crumble in the stock cube. Give everything a good stir and bring to the boil before mixing in the peppers. Simmer, uncovered, on a low heat for 20 mins, stirring occasionally.
  3. Stir in the honey, mustard and cabbage; season. Cover and cook for a final 5 mins until the cabbage and sausages are fully cooked through.

See more Casserole recipes

Freezing and defrosting guidelines

Follow the recipe to the end of step 2. Stir in the honey and mustard but omit the cabbage. Allow to cool completely then transfer to an airtight, freezer-safe container, seal and freeze for up to 3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place over a medium heat, stirring occasionally until the dish is heated through. Add the cabbage and finish cooking as in step 3.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.