Print Recipe
5 from 1 vote

Sausage Casserole

This Sausage Casserole is delicious, easy, kid approved and versatile too! Make it vegan by using meat-free sausages and slimming friendly with a few minor modifications.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: English
Keyword: Sausage Casserole, Sausage Casserole Recipe, Slimming Sausage Casserole, Slow Cooker Sausage Casserole
Servings: 6
Calories: 239kcal
Author: Lucy Parissi | Supergolden Bakes


  • 1 tbsp olive oil or low calorie cooking spray
  • 8 thick sausages , your choice
  • 2 chorizo sausages, casing removed, sliced leave out for slimming / veggie version
  • 2 red onions , roughly chopped
  • 3 garlic cloves , minced
  • 1 tsp salt
  • 1 tsp mixed herbs
  • 1 tsp smoked paprika
  • 1 tsp garlic granules
  • 1 tsp mustard powder
  • 1 tbsp brown sugar or Sukrin Gold Sweetener
  • 2 tbsp red wine vinegar or red wine
  • 2 red peppers sliced
  • 800 g (28oz) chopped tomatoes from two tins
  • 800 g (28oz) tin cannellini beans from two tins, drained and rinsed
  • 250 ml (1 cup) hot chicken stock , or vegetable stock more if needed
  • Chopped parsley to serve
  • Salt and pepper to season , to taste


  • Heat the olive oil in a cassrole dish (or mist with cooking spray). Brown the sausages, turning frequently, over medium-high heat for 8-10 minutes or until nicely coloured. Set aside.
  • Cook the chorizo in the same pan until it starts to crisp up a little and release some of its spicy oil (leave out if making a slimming or veggie version).
  • Reduce the heat. Add the onions, garlic, salt, herbs and seasonings and pan fry, stirring constantly, for about 5 minutes.
  • Add the red wine vinegar and stand back - it will sizzle when it hits the pan and the strong smell may make your eyes water!
  • Stir in the peppers, cooking for a few minutes until softened.
  • Add the tomatoes, beans and stock and bring to a simmer.
  • Add the sausages back into the sauce until they are partially submerged.
  • Partially cover the pot and cook for 30-40 minutes, stirring occasionally, until the sauce has thickened.
  • Check the seasoning and add salt and pepper as needed. Garnish with plenty of chopped parsley and serve over mashed potatoes or rice.



Sausage Casserole Tips and FAQs
SLOW COOKER SAUSAGE CASSEROLE You can cook this recipe in a crockpot. Follow the method up until you add the sausages back into the sauce then cook on high for 4 hours or on low for up to 8. Some slow cookers allow for searing on the hob so you can use the inner pot of your cooker if that’s available to you (less washing up, yay!).
REHEAT INSTRUCTIONS? As with most casseroles and stews, this tastes EVEN better the next day! Make sure you store the casserole in the fridge as soon as it has cooled down. Reheat until piping hot all the way through, adding a little water if the pan is too dry. Eat within three days.
FREEZING INSTRUCTIONS We never have enough leftovers to freeze but you CAN freeze this dish. Portion into suitable containers and freeze, consuming within 3 months. Thaw overnight in the fridge or defrost in a microwave before reheating.
Please note I am not affiliated in any way with Slimming World or Weight Watchers. These weight loss plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member.
Nutritional information is always approximate and will depend on ingredients and serving sizes.


Calories: 239kcal | Carbohydrates: 34g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 1791mg | Potassium: 445mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1720IU | Vitamin C: 72mg | Calcium: 142mg | Iron: 5mg