Go Back
Mary Berry Sausage and Red Pepper Casserole Recipe
Saim Thour

Mary Berry Sausage and Red Pepper Casserole

A comforting British-style sausage casserole made with juicy pork sausages, red peppers, smoky bacon, tomatoes, and herbs in a rich, slow-cooked tomato sauce. Perfect for family dinners and easy meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 People
Course: Main Course
Cuisine: british
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 8 pork sausages
  • 1 tbsp olive oil
  • 4 rashers smoked bacon chopped
  • 1 large onion sliced
  • 2 red peppers deseeded and sliced
  • 1 large carrot diced
  • 2 garlic cloves crushed
  • 250 g baby new potatoes sliced into thick discs
  • 400 g tin chopped tomatoes
  • 2 tbsp sun-dried tomato purée
  • 300 ml chicken stock
  • 1 dash Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 fresh thyme sprigs
  • 1 tbsp plain flour
  • Salt to taste
  • Freshly ground black pepper to taste

Method
 

  1. Preheat the oven to 190°C (170°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 until lightly crisp.
  4. Add the onion, red peppers, carrot, and garlic, and cook until softened.
  5. Stir in the smoked paprika, oregano, tomato purée, and plain flour.
  6. Add the chopped tomatoes, chicken stock, Worcestershire sauce, and thyme, then stir well.
  7. Return the sausages and bacon to the casserole and add the potatoes.
  8. Cover and bake for about 40 minutes, or simmer on the hob until the vegetables are tender and the sauce has thickened.
  9. Season with salt and black pepper to taste.
  10. Garnish with fresh parsley and serve hot.

Notes

  • Brown the sausages well to develop the best flavour.
  • Remove the lid during the final 10 minutes if you prefer a thicker sauce.
  • Use high-quality pork sausages for the best texture and taste.
  • Add cannellini beans or mushrooms for a heartier variation.
  • Refrigerate for up to 3 days or freeze for up to 3 months.