Mary Berry Sausage Casserole Recipe – Hearty, Hug-in-a-Bowl Comfort Food

You know those cold, damp evenings where even the cat refuses to leave the radiator? That’s exactly when I first made this sausage casserole. I was tired, grumpy, and had a fridge full of mismatched veg and a lonely pack of sausages. Enter Mary’s sausage casserole—a proper one-pot wonder that saved my night.

The first time, I forgot to brown the sausages. They came out pale and slightly sad. Lesson learned. Now I sear them till they’re bronzed and bubbling—it makes all the difference. This dish has become my weeknight fallback and rainy-Sunday ritual. Let me show you why it works so well.

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What Makes This Recipe Special

• It’s a flavour sponge. The sausages soak up all that rich, herby tomato sauce—especially if you bake it slowly.
• It forgives lazy chopping. I’ve thrown in wonky carrots and roughly cut peppers and it still comes out tasting like I’ve tried.
• The Worcestershire sauce is magic. I didn’t expect it to matter—but it lifts everything.

Most sausage casseroles go heavy on tinned beans or spice, but Mary keeps it classic, which makes this one extra versatile. You can dress it up or strip it down, and it’s always comforting.

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INGREDIENTS + WHY THEY MATTER

• 8 good-quality sausages – Pork ones work best. Cheap ones turn mushy, trust me.
• 2 onions (sliced) – Adds sweetness and body to the sauce. I once used red onions—tasted great, looked odd.
• 2 garlic cloves (minced) – Brings the base to life. Don’t skip.
• 2 carrots (chopped) – Subtle sweetness and a bit of bite.
• 1 red pepper (chopped) – For colour and a soft, sweet contrast to the savoury sauce.
• 1 can chopped tomatoes (400g) – The sauce foundation.
• 2 tbsp tomato purée – Deepens the tomato flavour.
• 300ml beef stock – Adds real richness. I’ve used chicken stock in a pinch—it’s fine, just lighter.
• 1 tbsp Worcestershire sauce – Umami boost. I forgot it once and genuinely missed the depth.
• 1 tsp dried thyme – A herby warmth that ties everything together.
• Salt and pepper – Season to taste.
• 2 tbsp olive oil – For frying. You need this to get a good sear on the sausages.

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Making It Yours (Without Ruining It)

• Vegetarian swap: I’ve made this with veggie sausages and added lentils—it works, but cut back the stock slightly so it doesn’t go soupy.
• Gluten-free tip: Use GF sausages and check the Worcestershire sauce label.
• Extra veg: Mushrooms, courgettes, or baby spinach all slot in well.
• Spice it up: Add a pinch of chilli flakes or smoked paprika for a punchy version.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sausages fell apart	Used cheap sausages	Go for higher meat content—at least 80% pork
Sauce too thin	Didn’t bake long enough	Let it reduce uncovered for last 10 mins
Bland sauce	Skipped Worcestershire or thyme	Don’t—they make all the difference
Vegetables mushy	Chopped too small	Keep them chunky so they hold their texture

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HOW TO MAKE MARY BERRY’S SAUSAGE CASSEROLE

1. Brown the sausages.
   Heat 1 tbsp oil in a large pan. Brown sausages on all sides (about 5–6 mins). Set aside. Don’t rush this—it adds real flavour.
2. Sauté the veg.
   In the same pan, add another tbsp oil and gently cook onions, garlic, carrots, and pepper for 5 minutes until soft. Stir in the tomato purée and cook for 1 minute.
3. Build the sauce.
   Pour in chopped tomatoes and beef stock. Add Worcestershire sauce, thyme, salt and pepper. Bring to a simmer.
4. Combine and bake.
   Transfer sausages to an ovenproof casserole dish. Pour the sauce and veg over them. Cover loosely and bake at 180°C (160°C fan) for 30–40 minutes.
5. Serve hot.
   Let it sit 5 minutes before serving. It thickens slightly and tastes even better.

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TIPS FROM MY KITCHEN

• I sometimes brown the sausages the night before and keep them in the fridge—makes assembly faster.
• If using frozen sausages, defrost them fully and pat dry—otherwise they won’t brown properly.
• I’ve stirred in a handful of frozen peas during the last 10 minutes—great for colour and speed.
• Leftovers? I chop up the sausages and mix with pasta for a cheat’s ragu the next day.

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STORAGE + SERVING

• Fridge: Keeps 3–4 days in a sealed container. Flavour gets even better by day two.
• Freezer: Portion into containers and freeze for up to 3 months.
• Reheat: Oven (20 mins at 180°C) or microwave (2–3 mins, stir halfway).
• Serve with: Creamy mash, crusty bread, or plain rice. A spoonful of mustard on the side? Heaven.

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FREQUENTLY ASKED QUESTIONS

Q: Can I make this in a slow cooker?
A: Absolutely. Brown everything first, then cook on low for 6–7 hours or high for 3–4.

Q: What sausages are best?
A: Cumberland or Lincolnshire are great. Just avoid anything too fatty or overly spiced.

Q: Can I prep this ahead?
A: Yes, assemble it all and chill. Bake when ready—it may need 5–10 extra minutes from cold.

Q: Is it better the next day?
A: Yes! The flavours mellow and deepen—perfect for batch cooking.

Q: Can I double it for a crowd?
A: Easily. Use a big roasting tin instead of a deep dish to keep the sauce reducing properly.

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Other Recipes Similar to This:

• Mary Berry Roasted Sausage and Potato Supper
• 15+ Mary Berry’s Ultimate Comfort Food Recipes
• Mary Berry Beef Casserole

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