Hearty Pork Sausage Casserole Recipe | Easy 50-Minute Dinner

A Simple, Satisfying One-Pot Sausage Dinner

There is something about a rich sausage casserole that just works on a cold evening or when you want a solid, no-nonsense meal. This recipe pairs browned pork sausages with sweet bell peppers and fresh mushrooms, all cooked down in a seasoned tomato sauce with a splash of cider for extra depth. Most of the prep happens right on the stove before the oven does the heavy lifting.

Recipe Basics

• Total Time: 50 minutes

• Servings: 4

Ingredients You'll Need

• 1 Lb pork sausages

• 1 Tbsp cooking oil

• 1 onion, sliced

• 2 cloves garlic, crushed

• 1 yellow pepper and 1 green pepper, seeded and sliced

• 4 ½ oz mushrooms, sliced

• 1 can whole peeled tomatoes (with juices)

• 1 Tbsp tomato puree

• 1 Tbsp cider

• 2 Tbsp fresh sage, chopped

• 2 Tbsp cornflour

• Salt and black pepper

How to Bake It

1. Sauté the base: Warm the oil in a large oven-safe casserole dish over medium heat. Cook the sliced onions and crushed garlic gently until soft and fragrant. Scoop them out of the dish and set them aside on a plate.

2. Brown the sausages: Add the pork sausages directly into the same pan. Let them cook for about 10 minutes, rolling them around occasionally so they get evenly golden brown on all sides.

3. Soften the peppers: Transfer the sausages out of the pan. Throw in the sliced yellow and green peppers, stirring for about 3 minutes until slightly tender. Return the sausages, cooked onions, and garlic back into the pot.

4. Build the sauce: Pour in the canned tomatoes along with their juice, the tomato puree, and the cider. Give everything a thorough stir to lift up any browned bits from the bottom of the dish.

5. Start baking: Cover the casserole dish with its lid and place it in the oven at 374°F. Let it bake for 20 minutes first.

6. Thicken and finish: Mix the cornflour with a small splash of cold water in a cup until smooth. With 10 minutes remaining on your baking time, carefully pull the casserole out, stir in the cornflour paste, sliced mushrooms, chopped sage, salt, and pepper. Pop the lid back on and return it to the oven for the final 10 minutes until the sauce turns thick and glossy.

Serving Suggestion Serve this straight from the pot alongside a big scoop of creamy mashed potatoes or a chunk of warm, crusty bread to soak up the tomato cider gravy.