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Mary Berry One-Pot Sausage Casserole Recipe
Saim Thour

Mary Berry One-Pot Sausage Casserole

A hearty and comforting British one-pot casserole made with juicy pork sausages, smoky bacon, vegetables, cannellini beans, and a rich tomato-based sauce. Perfect for family dinners and batch cooking.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 People
Course: Main Course
Cuisine: british
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 8 pork sausages about 500g
  • 1 tbsp olive oil
  • 1 large onion sliced
  • 2 garlic cloves crushed
  • 2 carrots sliced
  • 2 celery sticks chopped
  • 1 red pepper chopped
  • 1 yellow pepper diced
  • 4 –6 rashers smoky bacon chopped
  • 400 g tin chopped tomatoes
  • 2 tbsp tomato purée
  • 300 –500ml chicken stock
  • 1 tbsp Worcestershire sauce
  • 1 tbsp mango chutney
  • 1 tsp smoked paprika
  • 1 tsp dried thyme or fresh thyme
  • 1 bay leaf
  • 400 g cannellini beans drained and rinsed
  • Salt to taste
  • Freshly ground black pepper to taste

Method
 

  1. Preheat the oven to 180°C (160°C Fan).
  2. Heat the olive oil in a large casserole dish and brown the sausages on all sides. Remove and set aside.
  3. In the same pan, cook the bacon, onion, carrots, celery, and peppers until softened.
  4. Stir in the garlic, tomato purée, smoked paprika, and thyme.
  5. Add the chopped tomatoes, chicken stock, Worcestershire sauce, and mango chutney, then stir well.
  6. Return the sausages to the casserole and add the bay leaf.
  7. Cover and simmer or bake for 30–45 minutes.
  8. Stir in the cannellini beans during the final 15–20 minutes and cook uncovered until the sauce thickens.
  9. Season with salt and black pepper to taste.
  10. Garnish with chopped parsley and serve hot.

Notes

  • Brown the sausages well for the richest flavour.
  • Add the beans near the end to keep their texture intact.
  • Simmer uncovered if the sauce needs to thicken.
  • The casserole tastes even better the next day.
  • Refrigerate for up to 3 days or freeze for up to 3 months.