Embrace the cozy vibes of cooler weather with this hearty and savoury Italian Sausage Casserole recipe. This recipe will warm you from the inside out. Whether you prefer it generously spooned over creamy mashed potatoes or tossed with your favourite pasta, this dish is a true delicious winter warmer.
And the best part? Casseroles are incredibly versatile. While we've incorporated mushrooms as our vegetable of choice in this recipe, feel free to swap or add any vegetables you have on hand in your fridge or pantry.
Tip: When selecting your thick beef sausages for this recipe, ask for sausages that are coarsely ground and have a good balance of lean meat and fat. This will ensure your casserole is rich in flavour and the sausages stay juicy during the cooking process.
Servings: 4
Prep Time: 25 minutes
Cooking Time: 1 hour 25 minutes
Ingredients you'll need to gather:
- 8 thick beef sausages
- 75g diced pancetta
- 1 large onion, finely chopped
- 75g sun-dried tomatoes in oil, drained and sliced
- 250g portobellini or brown mushrooms, sliced thickly
- 30g dried porcini mushrooms
- 150ml beef stock
- 500ml passata
- 125ml red wine
- 3 fresh rosemary sprigs, with leaves chopped
- 1 tsp fennel seeds, gently crushed
- A handful of fresh flat-leaf parsley, chopped
- 2 bay leaves
- 1 tbsp tomato purée
- ½ tsp chili flakes
- 4 garlic cloves, crushed
- 1 tbsp olive oil
How to cook our Italian Sausage Casserole recipe, method:
- Reawaken the porcini - Begin by placing the dried porcini mushrooms in a small bowl and pouring over 200ml of boiling water. Make sure the mushrooms are fully submerged and let them soak for 20 minutes.
- Sear and set aside - Heat the olive oil in a large casserole dish (with a lid) over medium-high heat. Add the beef sausages and brown them evenly. Once done, transfer them to a plate. In the same casserole, add the pancetta and fry until the fat turns golden brown. Set it aside with the sausages.
- Bring the flavour - To the oil left in the casserole, add the rosemary, chili flakes, garlic, fennel seeds, and chopped onion. Fry over medium heat for 10-15 minutes or until the onions are soft and lightly golden. Drain the soaked porcini mushrooms and slice them. Add them to the casserole along with the fresh mushrooms. Sauté over high heat for 3 to 5 minutes.
- Add the wine and tomatoes - Pour in the red wine and let it bubble until it has mostly evaporated. Then, stir in the sun-dried tomatoes, passata, beef stock, tomato purée, bay leaves, and half of the chopped parsley. Return the beef sausages and pancetta to the casserole. Bring everything to a simmer, cover with the lid, and let it cook for 35-40 minutes, until the sausages are cooked through and the sauce has slightly reduced. Discard the bay leaves and sprinkle the remaining parsley on top.
- Finishing touch - Discard the bay leaves and sprinkle the reminding parsley on top. This final touch adds a burst of freshness and colour to the dish. Serve and enjoy the comforting flavours of your Italian sausage casserole with a side of creamy mashed potato or pasta.
For the best results, visit us in-store at Pendle Hill Meat Market & SAVE. Our friendly staff can guide you to thick beef sausages with the ideal meat-to-fat ratio, ensuring a deliciously juicy outcome for our Italian Sausage Casserole recipe.
We also offer online shopping, with click-and-collect or delivery options. Order now.
