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Easy Sauage Casserole

Published Wednesday, 29 May, 2013 by Amy Brereton

Simple and delish sausage casserole - takes about an hour


  • 8 sausages
  • 2 onions (or 3/4 small ones)
  • a few mushrooms
  • red wine or cider or stock (a large glass)
  • bay leaves (optional)
  • a casserole dish or large saucepan


Chop up your onions, quarter your mushrooms and put them and the sausages into the pan with a splash of oil over medium/high heat.

when the sausages are browned, throw in the wine/cider/stock and an extra splash of water (maybe half a glass or a bit more if it looks too dry) and put in the bay leaves if you're using them. If you're using cider, then you can add a teaspoon full of mustard and a peeled, sliced apple to add a bit of extra flavour.

now you can leave to simmer for 30 minutes with the lid on over a medium-low heat or if you're using a oven safe casserole dish then you can bung it in the oven at 230degrees for 30 minutes.

best served with mash and a bit of salt & pepper.

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