Mary Berry Sausage And Red Pepper Casserole​ Recipe

This simple Mary Berry Sausage And Red Pepper Casserole is made with good-quality pork sausages, sweet red peppers, onions, canned tomatoes, and basic cupboard ingredients. The result is a delicious, savory, and warming main course with a rich tomato sauce that the whole family will love. It’s perfect for a fuss-free weeknight dinner, especially in the colder months, and serves a family of four easily.

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Mary Berry Sausage And Red Pepper Casserole Ingredients

• 1 tbsp olive oil
• 8 good-quality pork sausages
• 1 large onion, roughly chopped
• 2 cloves garlic, minced (finely chopped)
• 2 large red bell peppers, deseeded and chopped into chunks
• 1 tbsp all-purpose flour
• 1 (14 oz / 400g) can chopped tomatoes¹
• 1 cup (250ml) chicken or vegetable stock
• 1 tbsp tomato purée
• 1 tsp dried mixed herbs (like oregano and thyme)
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

How To Make Mary Berry Sausage And Red Pepper Casserole

1. Brown the sausages: Heat the olive oil in a large casserole dish or deep frying pan over medium-high heat. Add the sausages and brown them thoroughly on all sides, about 6-8 minutes. Remove the sausages and set them aside.
2. Sauté the vegetables: Lower the heat to medium. Add the chopped onion and red peppers to the same pan. Cook for about 5 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Build the sauce base: Sprinkle the flour over the vegetables and stir it in completely. Cook for 1 minute. This simple step helps thicken the sauce later.
4. Simmer the casserole: Pour in the canned chopped tomatoes and the stock. Stir in the tomato purée and dried mixed herbs. Bring the mixture to a gentle boil.
5. Finish the cooking: Return the browned sausages to the pan. Reduce the heat to low, cover the dish with a lid, and let it simmer gently for 20 minutes. Taste the sauce and season generously with salt and pepper before serving with a garnish of fresh parsley.

Recipe Tips

• Choose the Right Sausages: Use a high-quality sausage with at least 70% meat content. Cheaper sausages can release too much fat or break apart during the long simmering time.
• Deglaze for Flavor: When you pour in the stock, use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. These bits (called fond) add a huge amount of deep, savory flavor to the sauce.
• Prevent a Watery Sauce: Ensure the sauce comes to a good bubble after adding the stock and tomatoes, and then allow it to simmer uncovered for the last 5-10 minutes if you prefer a thicker result.
• Customize the Heat: If you enjoy a little spice, add a pinch of chili flakes along with the dried herbs in step 4 for a gentle kick.

How To Store Sausage And Red Pepper Casserole Leftovers

• Refrigerate: Store any leftovers in a sealed, airtight container in the refrigerator for up to 3 to 4 days. The flavors often improve the next day!
• Freeze: This casserole freezes beautifully. Cool it down completely, then transfer it to a freezer-safe container. It will keep well in the freezer for up to 3 months. Thaw overnight in the fridge and reheat thoroughly until piping hot.

What To Serve Sausage And Red Pepper Casserole

• This casserole is a comforting and complete meal, but it pairs wonderfully with sides that complement the rich tomato sauce.
• The classic British pairing is creamy mashed potatoes, or “mash,” which soaks up all the delicious gravy. You could also serve it over fluffy white rice or alongside crusty artisan bread. For a bit of contrast, a simple green side salad or lightly steamed broccoli is the perfect choice.

Mary Berry Sausage And Red Pepper Casserole Nutrition Facts

• Calories: 455 kcal
• Total Fat: 30g
• Saturated Fat: 9g
• Cholesterol: 60mg
• Sodium: 950mg
• Total Carbohydrate: 15g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 25g

Frequently Asked Questions

• Can I use a different color pepper?

Yes, absolutely. You can use yellow or orange peppers instead of red. Avoid green peppers, as they tend to be less sweet and slightly more bitter, which can change the flavor balance of the sauce.

• Can I bake this dish instead of simmering on the hob?

If you prefer to bake, you can transfer the mixture to an ovenproof dish after step 4. Cover it tightly with a lid or foil and bake in a preheated oven at $350^{circ}text{F}$ ($180^{circ}text{C}$) for about 35 to 40 minutes.

• Can I make this dish vegetarian or vegan?

To make this dish vegetarian, substitute the pork sausages with a plant-based sausage alternative. Ensure you use vegetable stock instead of chicken stock. The cooking method remains the same.

Try More Recipes:

• Mary Berry One-pot Sausage Casserole​ Recipe
• Mary Berry Macaroni And Cheese Recipe​
• Mary Berry Parmesan Chicken​ Recipe