Mary Berry One-pot Sausage Casserole​ Recipe

This hearty Mary Berry One-pot Sausage Casserole is made with pork sausages, smoked bacon, red peppers, carrots, onions, and a rich red wine sauce. The result is a comforting, savory, and deeply flavorful main course that is easy to prepare. It is the perfect cozy winter stew for a chilly evening and makes a generous dinner for four people.

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Mary Berry One-pot Sausage Casserole Ingredients

• 1 tbsp sunflower oil
• 8 quality pork sausages
• 6 slices smoked bacon, chopped into small pieces
• 1 large onion, sliced
• 1 red bell pepper, deseeded and chopped into chunks
• 2 large carrots, peeled and sliced
• 1 garlic clove, crushed
• 2 tbsp all-purpose flour
• 1 cup (250ml) beef stock
• 1/2 cup (125ml) red wine
• 1 tbsp tomato purée
• 1 sprig fresh thyme (or 1 tsp dried thyme)
• 1 bay leaf
• Salt and black pepper, to taste
• Chopped parsley, for garnish

How To Make Mary Berry One-pot Sausage Casserole

1. Brown the meat: Heat the oil in a large deep frying pan or casserole dish over medium-high heat. Add the sausages and brown them all over for about 5-7 minutes. Remove them from the pan and set aside. Add the bacon pieces to the same pan and fry until crisp, then remove and set aside with the sausages.
2. Sauté the vegetables: Reduce the heat slightly. Add the onion, red pepper, and carrots to the pan. Cook for 5 minutes until the vegetables start to soften. Stir in the crushed garlic and cook for 1 more minute.
3. Create the sauce base: Sprinkle the flour over the vegetables and stir well to coat them. Cook for 1 minute. Gradually pour in the red wine and beef stock, stirring constantly to prevent lumps from forming.
4. Simmer the casserole: Stir in the tomato purée, thyme, and bay leaf. Bring the sauce to a boil, then return the sausages and bacon to the pan. Reduce the heat to low, cover with a lid, and simmer gently for 20 minutes.
5. Finish the dish: Remove the lid and simmer for another 10 minutes to let the sauce thicken slightly. Season with salt and pepper to taste. Remove the bay leaf and sprinkle with fresh parsley before serving.

Recipe Tips

• Brown the Sausages Well: Do not skip the browning step. Browning the sausages creates a “Maillard reaction,” which adds a rich, caramelized flavor to the final sauce.
• Use Quality Stock: Because this is a simple stew, the quality of your beef stock matters. Use a high-quality bouillon cube or fresh stock for the best depth of flavor.
• Substituting Wine: If you do not drink alcohol, you can replace the red wine with an equal amount of extra beef stock or a splash of cranberry juice for a bit of acidity.
• Thickening the Sauce: If the sauce is too thin at the end, you can simmer it uncovered for a few extra minutes. If it is too thick, add a splash of hot water.

How To Store Mary Berry One-pot Sausage Casserole Leftovers

• Refrigerate: Allow the casserole to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
• Freeze: This dish freezes very well. Place the cooled casserole in a freezer-safe container and freeze for up to 3 months. Thaw it in the refrigerator overnight before reheating.

What To Serve Mary Berry One-pot Sausage Casserole

• This rich casserole needs a side dish that can soak up the delicious gravy. It is classically served with creamy mashed potatoes or a rustic mustard mash.
• For a lighter option, you can serve it with steamed green beans, broccoli, or peas. A large chunk of crusty bread or a baguette is also excellent for dipping into the sauce.

Mary Berry One-pot Sausage Casserole Nutrition Facts

• Calories: 485 kcal
• Total Fat: 32g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 1100mg
• Total Carbohydrate: 18g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 24g

Frequently Asked Questions

• Can I use chicken sausages instead? Yes, you can use chicken or turkey sausages for a lighter version of this dish. They may brown faster than pork sausages, so keep an eye on them in the first step.
• Can I make this in a slow cooker? Yes. Follow steps 1 and 2 to brown the meat and vegetables in a pan first. Then, transfer everything to a slow cooker and cook on Low for 4-6 hours or High for 2-3 hours.
• Why does my sauce taste bitter? This usually happens if the garlic or flour was burnt during the sautéing step. Be sure to stir constantly when adding the garlic and flour, and turn the heat down if the pan is too hot.
• Do I have to peel the carrots? It is best to peel older carrots for a smoother texture. However, if you have young, tender carrots, you can simply scrub them clean and leave the skins on for extra nutrients.

Try More Recipes:

• Mary Berry Chicken Valencia​ Recipe
• Mary Berry Chicken Provencal​ Recipe
• Mary Berry Chicken And Mushroom Risotto​ Recipe