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This hearty sausage casserole has been my go-to comfort food for cold evenings, simmering with rich flavors and tender meat that creates the ultimate family dinner experience.
I first created this recipe during a particularly brutal winter when we needed something truly warming. The combination of slow-cooked sausages with that rich tomato and wine sauce has become a staple request from friends who visit our home during the colder months.
Ingredients
- Pork Sausages: thick quality sausages that hold their shape during long cooking
- Back Bacon: adds a smoky richness that elevates the entire dish
- Carrots: provide natural sweetness and essential texture
- White Onion: forms the aromatic base of the casserole
- Garlic: fresh cloves deliver depth that dried versions simply cannot match
- Tomato Puree: concentrated flavor that thickens and enriches the sauce
- Red Wine: use a dry variety to create incredible depth of flavor
- Beef Stock: the backbone of the rich sauce
- Chopped Tomatoes: adds brightness and balances the richness
- Fresh Herbs: bay leaves rosemary and thyme infuse aromatic flavors throughout
- Baby Potatoes: waxy varieties maintain their shape during the long simmer
- Worcestershire Sauce: secret ingredient that adds umami complexity
Step-by-Step Instructions
- Brown the Sausages:
- Heat olive oil in your casserole dish over medium-high heat until shimmering. Add sausages and cook until deeply golden on all sides about 6-8 minutes total. The goal here is color not to cook them through as they will finish in the sauce. Transfer to a plate when browned.
- Build the Flavor Base:
- Add diced bacon to the same pot with all those delicious sausage drippings and cook until it begins to brown about 3 minutes. Add carrots and onions to the same pot cooking for another 4 minutes until onions become translucent. Add garlic and cook just until fragrant about 1 minute being careful not to burn it. Stir in tomato puree and cook for 2 minutes which removes the raw flavor and intensifies the tomato taste.
- Deglaze and Build the Sauce:
- Pour in red wine and let it sizzle vigorously while scraping the bottom of the pot to release all those flavorful browned bits. Let it reduce slightly for 2 minutes which concentrates the flavor. Add beef stock chopped tomatoes bay leaves rosemary thyme potatoes and Worcestershire sauce then return the sausages to the pot.
- Slow Simmer:
- Bring everything to a gentle simmer then reduce heat to low. Cover with a tight-fitting lid and allow to cook undisturbed for 1 hour and 30 minutes. Remove lid and continue cooking for another 20-30 minutes until sauce has thickened to your desired consistency. The longer uncovered simmer creates that perfect casserole texture.
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My favorite part of this recipe is the way the sausages absorb all the incredible flavors from the herbs and wine while still maintaining their juicy texture. When my children were younger they would always fight over who got to soak up the last bits of sauce with bread a tradition that continues whenever we serve this dish.
Perfect Pairings
This casserole really shines when served with crusty buttered bread for soaking up the rich sauce. I prefer a rustic sourdough or a hearty country loaf that can stand up to the robust flavors. A simple green salad dressed with a light vinaigrette provides the perfect contrast to the rich casserole.
Make-Ahead Options
This sausage casserole actually improves with time as the flavors meld together. You can prepare it up to 2 days ahead and refrigerate it once cooled. When ready to serve simply reheat gently on the stovetop or in a 325°F oven until bubbling. Add a splash of stock if the sauce has thickened too much during storage.
Ingredient Substitutions
While I recommend pork sausages for authentic flavor you can substitute chicken or turkey sausages for a lighter version. Vegetarian sausages work too but add them during the last 30 minutes to prevent them from breaking down. If you prefer not to use alcohol simply replace the red wine with additional beef stock and a tablespoon of balsamic vinegar to maintain depth of flavor.
Common Queries
- → What type of sausages work best?
Thick pork sausages with a neutral flavor are ideal, as they hold their shape during cooking and absorb the sauce well.
- → Can smoked bacon be used?
Yes, both smoked and unsmoked back bacon work—choose based on your preference for a stronger or milder taste.
- → Is there a substitute for red wine?
If avoiding alcohol, simply replace the red wine with additional beef stock. This keeps the sauce rich without altering the texture.
- → Why use baby potatoes?
Baby potatoes are waxy, so they hold their shape after a long simmer, making them ideal for slow-cooked dishes like this one.
- → How do I serve this casserole?
Serve hot, ladled into bowls, with slices of buttered bread to soak up the flavorful sauce for a complete, comforting meal.