My sausage casserole

    4 hours 30 min

    So this is one of my all time favourite comfort foods. I load it up with mushrooms and peas. I love mushrooms and peas! It's best when it's slow cooked on a low heat for hours in the oven or a slow cooker. It's also super easy to make and so warm and comforting during the winter, rainy days or when you're not well. I often cook it in batches for myself or father... he loves it too.

    Berkshire, England, UK
    10 people made this

    Serves: 6 

    • 500g button mushrooms, chopped into quarters
    • 2 onions, cut in half
    • 1/2 bag frozen or fresh peas
    • 2 beef stock pots, or 1 litre beef stock
    • 1 good pinch salt
    • 1 good pinch black pepper
    • 100g plain flour, or as needed
    • 12 pork sausages

    Prep:30min  ›  Cook:4hr  ›  Ready in:4hr30min 

    1. Turn the oven on to a low heat, around 160 C / 140 C Fan / Gas 2-3.
    2. Add the mushrooms, onions, peas, stock pots, salt and pepper to a large casserole pot.
    3. In a frying pan add a little vegetable oil and brown off the sausages.
    4. Once browned place the sausages in the casserole pot along with the juices from the frying pan.
    5. Pour into the pot enough water to fill it to three quarters full. Add the flour to thicken, then stir (you can start with less flour, adding more later if liked).
    6. Put the lid on the pot and cook in the oven for around 3 hours on the low heat, stirring after the 3 hours. Then turn the oven up to 200 C / 180 C Fan / Gas 6 and cook for another hour.
    7. Take out of the oven and leave to rest for 5 to 10 minutes before serving.


    This casserole is best served with mashed or roasted potatoes. It also freezes really well.

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