sausage casserole

The Hairy Bikers’ take on sausage casserole makes a wonderfully warming and filling dish, and it freezes brilliantly. 

Each serving provides 423 kcal, 23.5g protein, 16g carbohydrates (of which 9.5g sugars), 28.5g fat (of which 10g saturates), 4.5g fibre and 2g salt.



Hairy Bikers' sausage casserole

1–2 tbsp sunflower oil

pork sausages

rashers rindless streaky bacon,

onions, thinly sliced

garlic cloves, crushed

½–1 tsp hot chilli powder or smoked paprika

tin chopped tomatoes

300 milliliters/10fl oz chicken stock

tomato purée

Worcestershire sauce

dark brown muscovado sugar

herbs

bay leaves

thyme

milliliters/3½fl oz red or white wine (optional)

tin butter beans

salt and black pepper

rice bread

We like to grill our sausages first, then drain them on kitchen paper while we are get on with our veg. This way, you get rid of any excess fat, but if you prefer, you can just brown them in the casserole pan before you cook your veg.

Jools’ sausage &amp; smoky bean casserole

higher-welfare pork chipolatas

leeks

celery

garlic

red peppers

olive oil

sweet smoked paprika

cumin

cherry tomatoes

red wine vinegar

500 ml passata

sugar

Dijon mustard

x 400 g tins of mixed beans

parsley

Assemble Trisha Yearwood's Breakfast Sausage Casserole recipe from Trisha's Southern Kitchen on Food Network; let it sit overnight, then bake it in the morning.

Breakfast Sausage Casserole

Butter,

white loaf bread

fresh bulk pork sausage

Cheddar,

half-and-half

dry mustard

salt

eggs,

Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.

In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.

The next day, preheat the oven to 350 degrees F.

Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

Yummy. I have made this several times now. The first time I made it I put everything into a ziplock lock bag and took it along on a little vacation. When I was ready to bake it a few days later I dumped the bag in to a buttered pan and baked.

made this when i had two house guests for a week.  made it the morning of their arrival ...  for the next few days, those who wanted  breakfast just sliced a portion out of the pan, nuked it and ate.  this was generously received.  the only problem was that when it was gone there were long &amp; disappointed faces @ breakfast.  thanks for the recipe.  it is now in my cookbook.<br />

 I cannot believe the gripers, what is it a full moon?? You have a base, go for it, add anything your little old heart desires or take away.  My family enjoyed it very much.

I was in a pinch when holiday guests had to spend an extra night due to weather.  I remembered seeing this episode and took inventory of the pantry and refrigerator.  Put this together and it was a huge hit!  Our friends do not like things too salty so I too was thrilled to see this recipe did not call for canned cream soup. This will be added to my list of do ahead meals.  So easy and so good!

I made this casserole last week and loved it. But I did bring it up a notch by adding 1/2 pack of smoked sun dried tomatoes chopped.  With by cheese I half it with feta and cheddar and added green onions for more flavor .  Now this recipe rocks.

WOW Im just looking at it AFTER Im done with the food im just like...Shocked It tasted SOOO GOOOOD

This is the best of all breakfast casseroles I've ever tried. But that said, it's a little too salty (and I'm very salt tolerant). I changed the salt from 1 teaspoon to 1/4 teaspoon and it was perfect (for me).

Great way to start a Saturday morning!!
I used Italian bread this time and loved it even more!
This is the best breakfast casserole ever!!!

Made this tonight with some modifications..used low carb bread..egg substitute..cheddar jack combo added a little park.  Also added some save to the sausage also a little pepper.  Didn't have dry mustard on hand so mixed some Dijon in the eggs.  I'm on a low carb plan and am diabetic so I am always finding ways to modify recipes.  Will bake it in the morning.. Can't wait to try it I'll repost another review after breakfast...doing this for all the diabetics out there.

We really like this. I substitute biscuits for the bread and then make sweet milk gravy to go over it. 

https://www.foodnetwork.com/videos/southern-sausage-casserole-0213137

Trisha prepares one of her dad's favorites, sausage casserole, for dinner.

Southern Sausage Casserole

Our recipe for sausage and egg casserole aka Breakfast Strata is the perfect meal for your next brunch (or dinner!) Not a fan of fontina? Gruyère or white cheddar would make a delicious substitute.

Breakfast Strata

butter

lb. ground Italian sausage

large eggs

c. whole milk

Kosher salt

black pepper

c. bread

c. shredded Fontina, divided

c. frozen spinach, defrosted, drained, and chopped

c. sliced baby Bella mushrooms

c. halved grape tomatoes

c. torn basil, for garnish

Great recipe for a brunch or potluck!  

Changes:  Added 2 eggs, 2 tsp dijon mustard & few shakes of Tabasco to the egg mixture.  Veggies:  mushrooms, red & yellow bell pepper, onion & garlic, & fresh spinach.  I sautéed all the veggies prior to putting the Strada together.  Cheese: Shredded Gruyere & Swiss from TJ.  Used old Ciabatta rolls cubed and left out overnight as the bread.  Made without sausage for the vegetarians in my group.

As other reviewers mention, the prep time was longer than 20 minutes.  Bake time is accurate.

Came out great!    Prep is longer that 20 minutes, but was easy!   Added 2 more eggs than it called for.

Sausage SURPRISE!

Bacon Lardons

chorizo, cubed

Pork Sausages

red onions

Peppers (red, orange

milliliters Red Wine (Rioja works well)

x 400 grams tins chopped tomatoes

tomato puree

paprika

oregano

rosemary

stock

3tbsp redcurrant jelly

Worcestershire Sauce

Salt

Black Pepper

In a large saucepan, heat up the olive oil and toss in the bacon lardons and cubed chorizo. Fry for approximately 10 minutes over a medium heat until the fat has rendered down and everything has begun to brown.

Use a slotted spoon to remove the bacon lardons and chorizo and put to one side in a bowl. Prick the pork sausages all over and fry in batches in the pan. You want to brown the sides of the sausages so don’t over-crowd the pan by cooking them all at once. Once the skins have browned, lift out of the pan and put to one side with the bacon lardons and chorizo.

Dice the onion and toss into the pan with a pinch of salt. Stir around in the juices and cook over a medium heat for approx. 5 minutes. Meanwhile dice the peppers into cubes and crush the garlic. Once the onions have softened and begun to brown a little, throw the chopped peppers and garlic into the pan and cook for a couple of minutes.

Add the red wine to the pan and stir to help dislodge the caramelised bits that are sticking to the bottom of the pan. This will all add flavour to the sauce. Pour in the tinned tomatoes, stock cube, paprika, ground cumin, tomato puree, Worcestershire sauce and the herbs. Stir well to combine.

Return the sausages and bacon lardons to the pan and bring the pan up to simmer. Clamp a lid on and leave the pan to bubble away gently for about 35 minutes.

Remove the lid from the pan and stir the stew to dislodge anything that is catching on the bottom of the pan. Add the redcurrant jelly and cook for a further five minutes uncovered to allow the sauce to reduce slightly.

Test a little of the sauce and season with salt and freshly ground pepper to taste. Add the two cans of butter beans and continue to cook uncovered for a final five minutes.

Ladle generously on plates and serve alongside mounds of creamy mustard mash potato and crisp French beans.

This Instant Pot sausage casserole recipe is a delicious way to use up vegetables that need to be finished up. Choose some tasty sausages for a real treat!

Instant Pot Sausage Casserole

Some nice tasty sausages

tin kidney beans

sweetcorn

chopped tomatoes

red onion, sliced

chicken stock

potatoes (peeled and chopped)

tomatoes puree

Salt and pepper (to taste)

white wine

tbsp Apple cider Vinegar

tbsp flour mixed in some water

Brown the sausages on all sides. You can...

Brown the sausages on all sides. You can do this using the saute function on the Instant Pot or in a separate pan.

While you are doing this put the remaining...

While you are doing this put the remaining ingredients into the Instant Pot, and mix together. Obviously, if you are using the Instant pot to saute, you will need to collect the other ingredients in a separate bowl while you are doing this.

Add everything to the Instant Pot bowl together,...

Add everything to the Instant Pot bowl together, mix well, and cook on high pressure for 25 minutes. It will take a bit longer due to the warm up time. When finished carefully release the pressure with the quick-release valve.

If you prefer to have the sauce thicker,...

If you prefer to have the sauce thicker, then mix the flour in some water and add to the pot at this stage. Then simmer using the saute function on the Instant Pot for 5 minutes until the sauce has thickened, stirring occasionally.

This Cheesy Cauliflower, Broccoli and Sausage Bake is a creamy low-carb dinner made with smoked sausage and hearty vegetables. It&#039;s an easy, cheesy casserole recipe the whole family will love!

Cheesy Broccoli, Sausage, and Cauliflower Casserole

broccoli florets

cauliflower florets

vegetable oil

yellow onion, (finely diced)

garlic, (minced)

smoked sausage, (polish

cream cheese,

mayonnaise, (or sub plain yogurt

shredded mexican blend cheese, (divided)

dijon mustard

salt and fresh ground pepper, (to taste)

Preheat oven to 400˚F.

Lightly grease a 9x13 baking dish; set aside.

Add water to a large pot, filling it about halfway up, and bring to a boil.

Add broccoli florets and cauliflower florets to the boiling water.

Bring to a boil and continue to cook for 3 minutes. Drain well and set aside.

In the meantime, add vegetable oil to a skillet and heat over medium-high heat.

Stir in onions and cook for 2 minutes.

Add garlic and cook for 20 seconds.

Stir in smoked sausage and cook for 3 minutes, or until browned on all sides. Stir frequently.

Transfer broccoli, cauliflower, plus sausage mixture to previously prepared baking dish.

In a mixing bowl combine cream cheese, mayonnaise, 1 cup shredded cheese, dijon mustard, salt, and pepper; mix until thoroughly incorporated.

Stir the cream cheese mixture into the broccoli mixture; stir around until everything is well combined. Add remaining shredded cheese on top.

Bake for 12 to 15 minutes, or until cheese is melted and top is golden brown.

Remove from oven and serve.

Looking for a sausage casserole for your slow cooker? This one is the ultimate weeknight dinner that you'll soon find yourself making again and again - promise!

Slow Cooker Sausage Casserole

mL oil

g pancetta, diced

300 g new potatoes, thinly sliced

onion, finely diced

red pepper, deseeded and finely diced

carrot, finely diced

(415 beans

tomatoes

beef stock cube

Crusty bread, to serve

https://streaming.hearstdigitalstudios.com/cf4a2488-fe49-465f-8ca5-dcfbe1a578a7/video_rover_16x9_1080p_hd_1581525035_77638.mp4

Egg Casserole

sausage,

shallots

garlic cloves,

drained oil-packed sun-dried tomatoes

parsley leaves

eggs

whipping cream

mozzarella cheese

Preheat oven to 375 degrees F. Butter 13 by 9 by 2-inch glass baking dish.

Saute sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and saute 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture into the prepared dish. (Can be made 1 day ahead, covered and refrigerated.) Whisk eggs, egg yolks, half-and-half, whipping cream, 1 1/2 cups cheese, and salt in large bowl and blend well. Pour egg mixture over sausage mixture in the baking dish. Sprinkle with remaining 1/2-cup cheese and 2 tablespoons parsley. Bake until top of the casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

Excellent casserole. I’ve been making it for years!<div><br /></div><div> It’s very forgivable if any substitutions are needed. I’ve made it without sausage and with mushrooms instead because I am a vegetarian and it turns out great. I’ve also made this with Beyond Sausage (the hot Italian one) plus a couple cups of sliced mushrooms and that one was the winner!</div><div><br /></div><div>Couple tips. One, you can just use all the eggs. Why waste the whites and only put in yolks? Perhaps to make a richer casserole but it’s plenty rich as it is with the cheese and sausage! Along those lines, also no need to use cream AND half and half. I’ve used a combo of milk and cream, or milk and half and half, and it turns out fine. I prefer to save the majority of the cheese for the top because this provides a better texture and flavor. Putting most of it in the eggs makes it disappear. One more thing - mine always takes a LOT longer than a half hour to cook? Maybe 45 to 50 minutes?</div>

This is an excellent casserole. <div><br /></div><div>HOWEVER, this is a Bon Appetit recipe that was published in 2002.  This is the SECOND recipe that I have come across that Robert Irvine has provided as his own, without providing proper credit.  This guy is unreal.  The original recipe is Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella and you can find it on Bon Appetit's website as well as Epicurious (and they give the proper credit.)<div><br /></div><div>But make the recipe.  It's a great casserole (very rich) that doesn't contain bread or potatoes, and those are hard to come by.</div></div>

Absolutely my favorite breakfast casserole.  The flavors are perfect!!

I did a run through of this recipe to delivery to our men in blue tomorrow morning. Wow! It's fabulous, flavorful, fluffy and tasty. Thank you!<div><br /></div>

Fabulous. I sautéed the sausage/sun dried tomato/shallots the day before and then assembled the casserole in the morning for my guests.  I have made at least a dozen of this general type of casserole and this is the only one that was entirely devoured and people came back for seconds.  A definite keeper.  

Love this recipe! Made it twice now. I even used regular ground pork the first time and it still turned out great. I used mexican cheese blend as toppings to add more color.

I used this recipe for brunch on Mother's Day. It was delicious and a huge success. I substituted breakfast sausage for the Italian sausage and cheddar cheese rather than mozzarella, but otherwise followed the directions as written. Try it, you'll like it!

Everyone loved this, and it was easy too! I used all 1/2 &amp; 1/2 and cheddar cheese because that's what I had in the house, and it was delicious.  Will try mozzarella next time &amp; maybe even the yogurt suggestion.

Made this for a co-workers farewell breakfast....what a hit! Used bacon instead of sausage and it worked just fine. I'll be making this more often, but will probably try with Greek yogurt and milk as suggested by sedonaranch. Thanks Robert for a great treat! 

This deliciously cheesy sausage breakfast casserole is easy to throw together when you need a filling breakfast to feed a crowd.

Sausage Breakfast Casserole

lb. country sausage (3.49)

frozen peppers and onions (1.25)

eggs (2.08)

milk (0.20)

tsp pepper (0.02)

lb. tortilla chips* (1.50)

cheddar, shredded (2.29)

Preheat the oven to 350ºF. If your frozen peppers are in strips, chop them into small pieces.

Brown the sausage in a large skillet over medium heat. Once browned, add the frozen peppers and onions and continue to cook over medium heat until heated through. Remove the sausage and peppers from the heat and set aside.

Whisk together the eggs, milk, and pepper.

Use the butter to grease the inside of a 3-quart casserole dish. Place the tortilla chips in the bottom of the casserole dish and press them down, slightly crushing them until they lay fairly flat.

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