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Easy Sausage Casserole Recipe
Ben Carraoli

Easy Sausage Casserole Recipe

I’ve always loved cozy, one-pot meals, and this easy sausage casserole quickly became my go-to comfort food. The combination of savory sausages, smoky paprika, and tender vegetables makes it irresistible. Every time I make it, my kitchen fills with a warm, inviting aroma that promises a hearty meal.
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Total Time 1 hour 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive or rapeseed oil – for browning and adding richness.
  • 1 onion finely chopped – adds natural sweetness and depth.
  • 2 medium sticks celery finely chopped – for crunch and subtle flavor.
  • 1 yellow pepper chopped – brightens the dish and adds sweetness.
  • 1 red pepper chopped – balances color and taste.
  • 6 cooking chorizo sausages about 400g – choose high-quality chorizo for smoky flavor.
  • 6 pork sausages about 400g – I prefer sausages with natural casings for texture.
  • 3 fat garlic cloves chopped – fresh garlic works best, don’t use pre-minced.
  • 1 ½ tsp sweet smoked paprika – essential for that signature smoky note.
  • ½ tsp ground cumin – adds subtle warmth.
  • 1 tbsp dried thyme – balances the richness of the sausages.
  • 125 ml white wine – enhances flavor; you can use stock if preferred.
  • 2 x 400g cans cherry or chopped tomatoes – use quality canned tomatoes for better taste.
  • 2 sprigs fresh thyme – for aromatic freshness.
  • 1 chicken stock cube – adds depth and rounds out the flavors.
  • 1 x 400g can aduki beans drained and rinsed – swaps easily for cannellini or butter beans.
  • 1 bunch chives snipped (optional) – adds color and a mild oniony finish.

Method
 

  1. Start by slicing the sausages and chopping all your vegetables. This makes cooking smooth and stress-free. I like to keep ingredients organized in small bowls.
  2. Heat oil in your casserole dish, then fry the sausages until golden. This locks in flavor and creates a savory base. Don’t rush this step—it makes a big difference.
  3. Add onions, celery, peppers, and garlic to the pan. Cook until softened, letting the natural sweetness come through. I usually stir gently so nothing sticks or burns.
  4. Sprinkle in paprika, cumin, and dried thyme. Stir for a minute to release the aromas. Fresh thyme sprigs go in next for a fragrant layer.
  5. Pour in white wine and let it reduce slightly. Then add canned tomatoes, chicken stock cube, and beans. Give everything a good mix.
  6. Cover your casserole and bake at 180°C (350°F) for around 45 minutes to 1 hour. The sausages should be cooked through, and the sauce thickened.
  7. Snip over fresh chives if desired. I love how it adds a pop of color and freshness to this hearty dish. Serve straight from the oven for maximum comfort.

Notes

  • I like to brown sausages in batches to avoid overcrowding—they crisp better this way.
  • Let the casserole rest 5 minutes before serving to thicken the sauce naturally.
  • Taste and adjust seasoning before baking for perfect flavor balance.
  • For a richer flavor, I sometimes add a splash of balsamic vinegar near the end.