There’s something deeply comforting about a sausage casserole bubbling away on the stove while the rain taps at the window. You don’t need much — just good sausages, a decent pan, and a bit of time to let the flavours get to know each other. I made this version of Mary Berry’s sausage casserole on a Sunday when I was craving something warm and grounding — and I’ve made it a dozen times since.
It’s not posh or complicated. It’s the kind of food you eat in big bowls with a spoon and no fuss. The smoked bacon adds a whisper of richness, the thyme gives it a herby backbone, and the potatoes soak up all that saucy goodness like little sponges of joy. If you’ve got a crust of bread lying around, even better.
Honestly, it tastes like home. Let’s cook.
Why You’ll Love It
- It’s hearty and filling — real stick-to-your-ribs stuff.
- All done in one pot — minimal cleanup, maximum comfort.
- Ready in under an hour — but tastes like it took all day.
- Customisable — chuck in whatever veg needs using up.
- Perfect for batch cooking — leftovers reheat beautifully.
- Cozy weather magic — tastes even better when it’s cold outside.
Ingredients
- 1 tbsp sunflower oil
- 8 spicy pork sausages
- 4 rashers smoked bacon, chopped
- 1 onion, sliced
- 1 red pepper, cut into large pieces
- 1 large carrot, diced
- 1 garlic clove, crushed
- 300ml chicken stock
- 400g tin chopped tomatoes
- 2 tbsp sun-dried tomato paste
- 2 sprigs fresh thyme
- 250g baby new potatoes, sliced
- Salt and pepper
How to Make It
Brown the sausages first:
Heat the oil in a big deep pan. Add the sausages and fry them until they’re golden on all sides — about 8–10 minutes. Don’t rush it — you want that colour. Take them out and set aside.
Crisp up the bacon:
Same pan, straight in with the chopped bacon. Cook until it smells amazing and turns golden and crisp. This is your flavour base. Remove it and pop it with the sausages.
Sizzle the veg:
Throw the onion, red pepper, carrot, and garlic into the pan. Keep the heat medium-high and cook for 5 minutes until everything softens and catches a bit of colour.
Build the sauce:
Pour in the chicken stock and chopped tomatoes. Add the sun-dried tomato paste and stir well. Chuck in the thyme sprigs. Bring it all to a gentle boil — it’ll start smelling properly comforting now.
Add the potatoes:
Stir in the sliced baby potatoes and season everything well with salt and black pepper. You want the potatoes fully submerged — push them down if needed.
Return the meat:
Place the sausages and bacon back in the pan. Cover with a lid and let it all simmer gently for 20 minutes. The sausages will finish cooking and the sauce will thicken.
Final simmer uncovered:
Take the lid off and simmer for another 10 minutes. This gives the sauce time to reduce and concentrate. The potatoes should be tender and the sausages juicy as anything.
Dish up and enjoy:
Ladle into bowls and eat it hot. Serve with crusty bread or buttery greens if you’re feeling proper.
Common Mistakes and How to Dodge Them
Why are my sausages soggy?
You probably didn’t brown them long enough. Get them nice and golden before moving on.
My sauce is too thin.
Simmer uncovered for longer. That last 10 minutes really makes a difference.
Veg still crunchy?
Carrots can be stubborn. Dice them smaller or simmer a bit longer if needed.
Can I use different sausages?
Of course! Go for herby, plain, or veggie ones — just avoid anything too dry or crumbly.
Storage and Reheating
- Fridge: Keeps in an airtight container for 3–4 days.
- Freezer: Cool completely, then freeze for up to 3 months. Defrost in the fridge overnight before reheating.
- Oven: Reheat covered at 180°C/350°F for 20–30 minutes.
- Microwave: Medium heat for 3–5 minutes, stirring once or twice.
Frequently Asked Questions
Can I make this vegetarian?
Yep! Use veggie sausages, swap the bacon for smoked paprika or mushrooms, and use veg stock.
Can I leave the potatoes out?
Sure — serve with mash or rice instead. Or just bulk it out with more veg.
Does it work in a slow cooker?
Absolutely. Brown the sausages and bacon first, then add everything to the slow cooker and cook on low for 6–7 hours.
Can I add beans?
Oh yes — a tin of cannellini or butter beans would go really well.
Nutrition Facts (Per Serving):
- Calories: 316 kcal
- Fat: 16g
- Carbs: 36g
- Protein: 7g
- Sodium: 474mg
- Sugar: 7g
More Mary Berry Recipe:
Mary Berry Sausage Casserole
Description
This cozy one-pot sausage casserole brings together browned sausages, crispy bacon, veg, and potatoes in a rich tomatoey broth — a warm hug of a meal.
Ingredients
Instructions
- Brown sausages in oil; remove and set aside.
- Fry bacon until crisp; set aside.
- Cook onion, pepper, carrot, and garlic for 5 mins.
- Add stock, tomatoes, tomato paste, thyme. Bring to boil.
- Stir in potatoes, season well.
- Return sausages and bacon, cover and simmer 20 mins.
- Uncover and simmer 10 more mins. Serve hot.
Notes
- Don’t skip browning the meat — it adds depth of flavour.
- Simmer uncovered at the end to thicken the sauce.
- Swap veg based on season or what’s in the fridge.
- Use veggie sausages and stock for a meat-free version.