Tender pork sausages are cooked in a thick and rich tomato sauce in this easy one pot sausage casserole. This recipe will become your go to easy comfort food that the whole family will enjoy!
Sausages are such a versatile ingredient and are always a great option to throw in the trolley for that rainy day when you don’t know what to make for dinner. As a side note, this recipe is even better made on a literal rainy day as it’s warm, comforting and cosy, so it’s definitely one to bookmark for then.
Sausages on their own can be pretty boring but cooked this way in this thick tomato sauce they become something else entirely and I can’t get enough.
Now quick disclosure, I’m pretty sure technically a casserole is cooked in the oven and this recipe is cooked completely on the stove top but I’m rolling with calling it a casserole based on the style of food and the type of pot this is cooked in.
When testing this recipe I made a version in the oven and it took a lot longer to cook and I just didn’t like the results as much. I find with the stove top method everything breaks down a little more as it cooks in liquid (does this make it a braise?) and the result is buttery soft sausages full of flavour and a thick and rich sauce just asking to be scooped up with a thick slice of toasted garlic bread.
While you need a bit of time to make this recipe due to the length of the cooking time, it’s really not that involved and mostly just cooks away on it’s own and makes your home smell divine.
Ingredients for sausage casserole
You’ll need around 11 ingredients to make this one pot sausage casserole but don’t let the list put you off as most of these ingredients are those that you can keep stocks of to make a range of delicious meals, just like this one!
- Cumberland sausages – a pork sausage originating from England and one of my favourite varieties. I love the extra flavour these add to the meal but you can really just use any you like.
- Onion and garlic – this forms the base of our dish and gives the tomato sauce a deep, delicious flavour
- Potatoes and carrots – contributing to the sauce as they break down, they also bulk out the dish
- Tomato paste – making a nice rich sauce
- Can tomatoes – I like to use either crushed or diced tomatoes here but any will work to form the tomato sauce.
- Beef stock – I use the continental brand stock pod as I find they have so much flavour and are a great thing to have in the pantry to add extra flavour to any meal. But you can use any beef stock here as a substitute.
- Dried thyme or oregano – I’ve used both and don’t have a preference. You could also add fresh herbs at the end instead.
- Smoked paprika – optional really but just gives a little extra smokey flavour that makes this extra delicious.
- Traditional gravy mix – the final ingredient used at the end to thicken the sauce instead of using corn flour. You could of course use corn flour instead but the gravy mix gives everything so much flavour, you just have to try it. I promise it’s the secret to making this dish so good!
How to make this one pot sausage casserole
To make this dish you’ll really only need a wooden spoon, metal tongs and a heavy based pot or casserole with a lid that can be used on the stove. The one I use is about 5L and is cast iron which works perfectly for this recipe.
Start by prepping all of the ingredients so you have everything ready to add when you need it. To do this, peel and slice your onions and garlic and roughly chop the potatoes and carrots into cubes. You’ll want to wash them but don’t worry about peeling them.
Measure out the spices and gather all the other ingredients so you have them on hand when needed.
Start by heating some oil in the base of the pot and add in your sausages. Depending on the size of your pot you may need to do this in batches. You just want to cook them enough so they are browned but they don’t need to be cooked all the way through. Once the sausages are brown, remove them from the pot, place on a plate and set aside.
Straight to the pan add your sliced onions. Using the wooden spoon saute them until they have browned and are soft. Add in the garlic and the spices.
Add in the tomato paste and mix everything together and cook for another minute or two to help develop the flavour.
To the pot add the canned tomatoes, stock pod and water. I use the empty tomato can to measure the water to get any last bits of tomato that remain. If you don’t have a stock pod, you can substitute the water with regular beef stock.
Mix everything together and then add the sausages back into the pot submerged in the liquid. Bring to the boil and then turn down to a simmer and cover, Cook for an hour.
Remove the lid and continue cooking for another 15 minutes to let some of the liquid reduce before adding in the gravy mix. Stir through for a minute or two until it thickens.
I love to serve this with garlic bread but any bread is recommended to soak up all the delicious tomato sauce.
Currently this recipe is for the stovetop method only as I didn’t get the same results when cooking in the oven and haven’t tried using the slow cooker method. If I do, I’ll be sure to update the post.
This recipe is centred around the flavours of the sausages and they are an important part of this recipe so I do not recommend substituting here. If you did want to try vegetarian sausages and a beef-style stock instead then that would probably be your best option however I haven’t tested it so I cannot guarantee you’ll get similar results.
As this stove-top casserole already has potatoes in it, I’d recommend serving on it’s own with a side of crusty bread or garlic bread and maybe a light green salad for contrast to the richness of the meal.
Please share any creations on Instagram using the tag #eightforestlane as we would love to see what you’re making!
More one pot recipes:
One Pot Sausage Casserole
- 6 cumberland sausages
- 1 onion
- 3 garlic cloves
- 3 medium potatoes
- 2 medium carrots
- ¼ cup tomato paste
- 1 x 400 gram can diced tomatoes
- 600 mls water
- 1 x 28 gram beef stock pod
- 1 teaspoon dried thyme or oregano
- ½ teaspoon smoked paprika
- salt & pepper
- 1 tablespoon traditional gravy mix
- Prep the vegetables by peeling and slicing the onions and garlic. Chop the carrots and potatoes into 2cm cubes.
- Heat a small amount of olive oil in a heavy based pot on medium-high heat and add the sausages. Fry them until brown, they don’t have to be cooked through, and then remove them from the pan and set aside.
- To the same pan, add the sliced onions and cook for a few minutes, stirring occasionally with a wooden spoon until the onions have softened and browned. Add the garlic, tomato paste and spices and mix through for another minute.
- To the pot, add the can of tomatoes, the water (use the can from the tomatoes to measure, it’s 1.5 can fulls) and the beef stock pod. Mix to combine everything.
- Finally, add back in the sausages and bring to the boil. Turn down the heat to a gentle simmer and place the lid on to cook for 1 hour.
- Remove the lid and continue cooking for another 15 minutes to let some of the liquid reduce before adding in the gravy mix. Stir through for a minute or two until it thickens. Serve with some bread or my preference, garlic bread and top with fresh herbs.