Sausage Casserole is a really quick and simple midweek meal. Easy to make and with the addition of the Orange makes it sublime. One of my favourite dishes to cook and then eat till you ache! Very few ingredients and the stove does most of the hard work. I picked up this recipe in Gualdo, Italy when we lived there. We were spoiled by our local butcher who made the best artisan sausages ever in the the traditional Italian manner. If you can’t get good Italian Sausages don’t worry as this dish will elevate the simple banger to gastronomic proportions. We love to serve with a simple penne pasta but the dish works well with any carb that mops up the delicious gravy.
If you love a banger – try our other Sausage Casserole Recipes:
Sausage Casserole with Orange
A terrific blend of flavours from Italy that turns a simple sausage into a gastronomic dish
- 8 Sausages - (Italian if you can get otherwise any works well)
- 2 Oranges - zested and squeezed
- 2 cloves garlic crushed (if you sausages already have garlic reduce the amount by ⅔)
- 500gms Passata
- 250ml Mascarpone
- 2 tbs good quality olive oil
- 50gms of butter
On the stove, heat a deep sided frying pan or a casserole dish add 1st of olive oil and bring up to a medium heat
Add sausages and brown ( you can either do this with the sausages whole or slice into 1cm discs)
When browned remove from the pan
Into the pan add the crushed garlic and the balance of olive oil and butter and cook for 2 minutes
Add the orange zest and the juice of the two oranges - bring to a simmer
Add the pasata and bring to a good simmer for 10 mins. Add the sausages and simmer for at leat 40 mins
Place the sausages into the sauce and simmer for another 10 mins
Add in the mascarpone and bring back to the boil
Serve with penne pasta or any carb that suits and sprinkle with a little parmesan and some basil leaves.
This Sausage Casserole works well with a really hearty red. Of course, it has to be Italian. We served a Dominic Hentall Terra Calda Primitivo 2017 from Puglia. This is a Primitivo for those who like their wines a dark inky red, with intense dark fruits and spice, and a perfect balance of finely integrated tannins and creamy oak. Available from Naked Wines.
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