{"id":535,"date":"2025-06-08T17:38:24","date_gmt":"2025-06-08T17:38:24","guid":{"rendered":"https:\/\/entresuitemail.com\/?p=535"},"modified":"2025-06-18T00:24:38","modified_gmt":"2025-06-18T00:24:38","slug":"hearty-sausage-casserole-classic-recipe","status":"publish","type":"post","link":"https:\/\/entresuitemail.com\/index.php\/2025\/06\/08\/hearty-sausage-casserole-classic-recipe\/","title":{"rendered":"Hearty Sausage Casserole (Classic Recipe)"},"content":{"rendered":"
Here I’ll show you how to make a classic sausage casserole in the heartiest and most delicious way possible!<\/strong><\/p>\n <\/span><\/p>\n If you’re looking for a solid sausage casserole recipe that’s full to the brim with flavour, that you’ll make time and time again, I’ve got you covered. Follow me…<\/p>\n The awesome thing about this casserole is that it uses simple<\/strong>, store-bought ingredients<\/strong>, yet it tastes luxuriously delicious<\/strong>. There’s actually not a whole lot of ingredients in general. Here’s what you’ll need:<\/em><\/p>\n Confession – this is technically more of a stew than a casserole, given that it’s made on the stove. However, it does share a similar texture to an oven-baked casserole, given the thick and luscious texture of the sauce. That and it’s literally cooked in a casserole dish. I just prefer working on the stove, so you get more control over the consistency.<\/p>\n Making the sausage casserole happens in two phases:<\/em><\/p>\n We’ll begin by frying the sausages and then removing them. You do not need to fully cook them at this point<\/strong>. This is just to brown the outsides and render out some fat. From there, you can fry the bacon and use all the excess fat to fry the onion, carrot and garlic.<\/p>\n Process shots: add sausages (photo 1), fry then remove (photo 2), fry bacon (photo 3), fry carrot, onion and garlic (photo 4).<\/em><\/p>\n Once you’ve fried everything, you can add all the remaining ingredients and simmer. The key to this casserole being so delicious is a nice long simmer<\/strong>. Specifically, you’ll want to simmer for 90 minutes with the lid on, then 20 minutes with it off. Here’s why:<\/p>\n Process shots: fry tomato paste then reduce wine (photo 5), add all remaining ingredients (photo 6), mix (photo 7), simmer (photo 8).<\/em><\/p>\n To serve, you can pluck out the herb stalks, or just remove them as and when you find them. Because this has potatoes in it, I typically just serve with a hunk of buttered bread<\/strong>!<\/p>\n For more sausage casserole recipes check out my Sausage and Bean Casserole<\/a> and Cider Sausage Casserole<\/a>!<\/em><\/p>\n Alrighty, let’s tuck into the full recipe for this traditional sausage casserole shall we?!<\/strong><\/p>\n<\/figure>\n
Sausage Casserole Ingredients<\/h2>\n
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How to make Sausage Casserole<\/h2>\n
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How to serve Sausage Casserole<\/h2>\n
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How to make a Sausage Casserole (Full Recipe & Video)<\/h2>\n