James Martin Sausage Casserole

James Martin Sausage Casserole is made with pork sausages, red wine, and bacon, and is ready in just under an hour. The rich gravy thickens beautifully as it simmers, creating a comforting gloss over the browned meat. I love serving this on cold evenings with plenty of buttery mash.

Try More Recipes:

• James Martin​ Bacon And Sausage-Stuffed Potato Loaf
• James Martin Sausage Rolls
• James Martin​ Homemade Beef Burgers

Why This Classic Sausage Casserole Works

• I used to rush the browning stage, but James Martin’s method insists on getting a deep, dark colour on the sausages first. This step completely changes the depth of flavour in the final sauce, adding a savoury richness you simply cannot get from boiling alone.
• Another lesson I learned was regarding the red wine reduction. Letting it bubble down fiercely before adding the stock concentrates the acidity and sweetness, which balances the fattiness of the pork perfectly.

James Martin Sausage Casserole Ingredients

• 8 thick high-quality pork sausages
• 150g smoked bacon lardons
• 2 tbsp olive oil
• 2 red onions, thinly sliced
• 2 garlic cloves, crushed
• 2 tbsp tomato purée
• 200ml full-bodied red wine
• 400ml beef stock
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 tbsp butter mixed with 1 tbsp flour (optional, for thickening)
• Sea salt and black pepper

How To Make James Martin Sausage Casserole

1. Brown the Meat: Heat the olive oil in a large, heavy-based casserole dish over medium-high heat and fry the sausages until golden brown all over, then remove them to a plate.
2. Cook the Base: Add the bacon lardons to the same pan and fry until crisp, then toss in the sliced onions and cook gently for 8-10 minutes until soft and caramelised.
3. Deglaze the Pan: Stir in the garlic and tomato purée, cooking for one minute, then pour in the red wine and let it bubble rapidly to reduce by half.
4. Simmer the Casserole: Return the sausages to the pan, add the beef stock, thyme, and bay leaf, then simmer gently for 20-25 minutes until the sauce is rich and thickened.

Recipe Tips

• Quality matters: Always use sausages with a meat content over 70%; cheaper varieties tend to shrink significantly and can turn mealy during the simmer.
• Don’t prick the skins: Unlike some traditional advice, do not prick the sausages, as this lets the flavorful fat and juices escape into the pan instead of staying in the meat.
• Thickening the sauce: If you prefer a glossier, thicker gravy, whisk in the butter and flour paste (beurre manié) during the final five minutes of cooking.

What To Serve With Sausage Casserole?

This Sausage Casserole screams for creamy mashed potatoes to soak up the red wine gravy. For a lighter option, crusty sourdough bread and steamed tenderstem broccoli or buttered savoy cabbage make excellent sides.

How To Store Leftovers Sausage Casserole?

• Refrigerate: Place the completely cooled casserole in an airtight container and store it in the fridge for up to 3 to 4 days.
• Freeze: Transfer the cooled casserole into a freezer-safe container or heavy-duty bag, leaving a little room for the sauce to expand, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How To Reheat Leftovers Sausage Casserole?

• Stovetop (Best Method): Pour the casserole into a saucepan or skillet and simmer gently over medium-low heat for 8 to 10 minutes, stirring occasionally. Add a splash of water or broth if the sauce is too thick.
• Oven: Place the casserole in an oven-safe dish, cover tightly with aluminum foil to trap the moisture, and bake at 350°F (175°C) for 20 to 25 minutes until bubbling and hot throughout.
• Microwave (Quickest): Heat individual portions in a microwave-safe bowl covered loosely with a damp paper towel. Warm on medium power in 1-minute bursts, stirring in between for even heating.

FAQs

Try More Recipes:

• James Martin Pasta Ragu Recipe​
• James Martin Pan Fried Pork Chops
• James Martin Southern Fried Chicken

Sausage Casserole Nutrition Facts

• Calories: 580 kcal
• Total Fat: 42g
• Saturated Fat: 15g
• Cholesterol: 85mg
• Sodium: 1100mg
• Total Carbohydrate: 14g
• Protein: 28g

James Martin Sausage Casserole

Recipe by Ella ThompsonCourse: Lunch, Dinner, MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

580

kcal

Total time

50

minutes

James Martin Sausage Casserole rich pork sausages red wine bacon 50 minutes family dinner. Tender browned sausages simmer in a deep, savory wine gravy for the ultimate comfort food. This easy one-pot meal is ready in under an hour.

Ingredients

• 8 thick high-quality pork sausages

• 150g smoked bacon lardons

• 2 tbsp olive oil

• 2 red onions, thinly sliced

• 2 garlic cloves, crushed

• 2 tbsp tomato purée

• 200ml full-bodied red wine

• 400ml beef stock

• 3 sprigs fresh thyme

• 1 bay leaf

• 1 tbsp butter mixed with 1 tbsp flour (optional, for thickening)

• Sea salt and black pepper

Directions

• Brown the Meat: Heat the olive oil in a large, heavy-based casserole dish over medium-high heat and fry the sausages until golden brown all over, then remove them to a plate.
• Cook the Base: Add the bacon lardons to the same pan and fry until crisp, then toss in the sliced onions and cook gently for 8-10 minutes until soft and caramelised.
• Deglaze the Pan: Stir in the garlic and tomato purée, cooking for one minute, then pour in the red wine and let it bubble rapidly to reduce by half.
• Simmer the Casserole: Return the sausages to the pan, add the beef stock, thyme, and bay leaf, then simmer gently for 20-25 minutes until the sauce is rich and thickened.

Notes

• Quality matters: Always use sausages with a meat content over 70%; cheaper varieties tend to shrink significantly and can turn mealy during the simmer.
  Don’t prick the skins: Unlike some traditional advice, do not prick the sausages, as this lets the flavorful fat and juices escape into the pan instead of staying in the meat.
  Thickening the sauce: If you prefer a glossier, thicker gravy, whisk in the butter and flour paste (beurre manié) during the final five minutes of cooking.