There's something wonderfully comforting about a good sausage casserole - the kind that fills the kitchen with cozy aromas and brings everyone to the table with a smile. This recipe is one of those simple, homestyle dishes that feels just like a warm hug.
Tender meaty sausages, a rich savoury gravy, and familiar flavours come together in a way that's simple and deeply satisfying. It's easy to make, uses everyday ingredients, and delivers the kind of hearty, feel-good meal we all crave when the weather turns cool. If you love fuss-free comfort food that tastes like home, this is for you.
Sausages were not something I really enjoyed much when I was a child. I think that was because our mother always bought cheap, nasty ones and they just had a texture and flavour that I was not fond of. On sausage nights, I would just eat the potatoes and the veggies.
It was not until I was at my sister-in-laws in Toronto one time that I tasted really good sausages. She had gotten them from a local butcher and they were thick and meaty and loaded with flavour. I fell in love. I remember her braising them first in some stock and lemon juice, letting it evaporate and then browning them. She trained at Cordon Bleu so she knew what she was doing.
When I moved over to the U.K. I got to experience the great British Sausage. I fell TOTALLY in love with them. There were so many varieties to fall in love with. Each area of the U.K. seemed to have it's own variety as did each Butcher. I confess that my favourites of all were the Cumberland Sausage with their lovely peppery flavour.
You could get cheap and nasty ones in the shops as well, but those were not something I ever bought. I preferred the good ones, and who wouldn't!
This sausage casserole recipe I am sharing with you here today is a simple supper, one pan dish. Not a casserole really, but a cozy comforting stew composed of thick sausage chunks in a rich and flavourful onion gravy. Just perfect for ladling over fluffy mashed potatoes. A small batch recipe, serving only two to three people, this is rich, indulgent and very simple to make. Prepare to fall in love.
INGREDIENTS NEEDED
TO MAKE
🥘BRITISH STYLE SAUSAGE CASSEROLE🥘
There is really nothing very complicated about this dish. Simple. Simple. Simple. If you use the best ingredients that you can afford, it will be fabulous.
- Two to 3 thick, meaty sausages, cooked and cut into 1-inch chunks
- 1 medium onion, peeled and cut into thick wedges
- 2 TBS butter
- 2 TBS plain all purpose flour
- 1 cup (240ml) beef stock
- 124 tsp each, dried rosemary, dried thyme, dried sage leaves
- 1 tsp dried parsley
- 1 TBS Worcestershire sauce
- 1 TBS BBQ sauce (your favorite kind)
- gravy browning, if desired
- salt and black pepper to taste
🥘NOTES ON INGREDIENTS🥘
Sausages
Use good-quality sausage links, which give the casserole it's hearty comforting base. Mild Italian or British Cumberland will have a beautiful flavour. They brown well and hold their shape, releasing lovely flavours into the gravy.
Onions
Any onion will do. They form the backbone of the rich gravy. Cooking them until lightly browned adds sweetness and depth. You could even use leeks in the place of onions, although do bear in mine their flavour will be more pronounced.
Flour
A small amount of flour thickens the gravy. Let it cook for a minute with the onions to help remove the raw taste and build flavour.
Beef Broth
This is what transforms the onions and flour into a silky, savoury gravy. You can use any type of broth, but I used beef both for the colour and the flavour.
Worcestershire Sauce
Adds a deep, savoury tang that makes the gravy taste richer and more "British." Its a favourite flavour booster in stews like this.
BBQ Sauce
A surprising but nice addition. It brings elements of sweetness, smokiness and body to the gravy. You can substitute with Tomato ketchup for a more traditional flavour profile.
Dried Herbs
These herbs create this casserole's earthy, cozy flavour. Sage especially shines here, adding warmth and depth.
🥘HOW TO MAKE BRITISH STYLE SAUSAGE CASSEROLE🥘
This is really a very simple make. I no longer enjoy doing complicated dishes unless I really have to.
- Cut your sausages into chunks and set aside. Prep your onion. (If your sausages are raw, you will need to cook them. Follow the package directions. I simply baked mine in a hot oven. 400*F/200*C for about 30 minutes.)
- Melt the butter in a medium, heavy bottomed skillet (with a lid). Once it begins to foam add the onions. Cook over medium heat, stirring occasionally, until they begin to soften. (You can let them start to brown a bit as this will add extra flavor, but don't let them brown too much.)
- Add the flour, mixing it in until it's been absorbed by the pan juices. Then whisk in the beef stock until the mixture begins to bubble and thicken. (If you are using gravy browning, add it now.)
- Stir in all of the herbs, along with the Worcestershire Sauce and the BBQ sauce. Combine well. Taste and adjust the seasoning with salt and pepper. (This is all a matter of taste. Remember when it comes to salt, less is more.)
- Add the cut up sausage, stirring to coat it in the gravy. (I cut mine into thick chunks.)
- Cover and then simmer over medium low heat for 15 to 20 minutes. If you think it is too thick you may add additional stock. (Today I added about 1/4 cup/60ml of additional stock.)
- Serve hot and ladled over mashed potatoes with your favorite vegetables on the side.
🥘HINTS AND TIPS FOR SUCCESS🥘
If your sausages are not already cooked, brown them first for maximum flavour
Browning the sausages adds richness and depth to the gravy. Cooking them whole first makes slicing easier and keeps them juicy.
Cut sausages however you like
You can slice them, leave them whole, or cut them into large chunks. All work beautifully.
Any onion works
Brown, white or red onions all give great flavor. Just cook them until lightly browned to build sweetness into the gravy.
Cook the flour gently
Let the flour cook for a minute to remove the raw taste and deepen the flavor. Keep the heat low so it doesn't burn.
Add the broth slowly for a smooth gravy
The mixture will look a bit like wet sand at first, but keep stirring and adding broth gradually. It will turn into a silky smooth gravy every time.
Spice if you like heat
A pinch of red pepper flakes or splash of Tabasco, or even a spoonful of Sriracha sauce will add a lovely kick without overpowering the dish.
🥘FREQUENTLY ASKED QUESTIONS🥘
WHAT EXACTLY IS A BRITISH SAUSAGE CASSEROLE?
Essentially it is a cozy sausage stew - tender chunks of sausage simmered in a rich onion gravy with herbs, Worcestershire sauce, and a touch of BBQ sauce. A one-pan dish, both hearty and comforting.
WHAT KIND OF SAUSAGES SHOULD I USE?
Mild Italian or British Cumberland are beautiful. You want a nice thick and meaty sausage. You can use them raw, but you will have to cook them. I have used leftover cooked sausage for mine.
DO I HAVE TO SLICE THE SAUSAGES?
You can slice them after browning, leave them whole, cut them into chunks, or cut them raw and brown the pieces. All will work well.
WHAT TYPE OF ONION WORKS BEST?
You can use any type of onion you with to use, brown, white or red. I like to use the brown cooking onions myself.
CAN I USE VEGETARIAN SAUSAGE?
You sure can. Cook it first and then cut it into thick slices before adding. If you use a vegetable stock in the gravy this would be a complete vegetarian dish.
CAN I USE A DIFFERENT BROTH?
Yes, beef, chicken or vegetable broth all work well and give slightly different flavours.
IS THE BBQ SAUCE NECESSARY?
It adds a lovely sweetness and depth to the gravy, but if you prefer you can swap it for tomato ketchup for a different flavour profile.
CAN I ADD VEGETABLES?
By all means. Mushrooms, carrots, peas, green beans, or leafy greens like spinach or kale are all delicious additions.
CAN THIS BE MADE AHEAD?
Yes, it will keep up to three days in the refrigerator, or 3 months in the freezer. Cool completely before storing.
WHAT SHOULD I SERVE WITH THIS?
Mashed potatoes are classic, but pasta, rice, creamy polenta, crusty bread, or simply vegetables like peas or carrots are perfect.
CAN THIS RECIPE BE DOUBLED?
Yes, simply double the amounts of all the ingredients. Cook times should remain the same.
🥘A FEW OTHER SAUSAGE RECIPES TO ENJOY🥘
SCHOOL DINNER CURRIED SAUSAGES - This recipe brings together tender, meaty sausage pieces simmered in a rich, golden curry gravy with onions, garlic, carrots and sweet mango chutney. Th sauce bubbles into something silky and deeply flavourful, wrapping every bite in nostalgic warmth. Finished with bright green peas and served over a cloud of fluffy mashed potatoes, it's simple, hearty, and wonderfully satisfying.
BRAISED SAUSAGES WITH APPLE GRAVY - A hearty autumn supper that brings together plump, perfectly browned sausages simmered in a rich, lush gravy filled with soft leeks, smoky bacon, tart cooking apples, and sweet apple juice. The flavours mingle into a warm, comforting dish that feels both rustic and indulgent - a "one more spoonful" kind of gravy that wraps every bite in cozy goodness. Served with fluffy mash and green beans on the side, its the kind of meal that warms you through and through.
Pin this delicious recipe to your Delicious Mains, Sausage, British or Cooking for Two recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
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Yield: Serves 2 to 3
British Style Sausage Casserole
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Easy and delicious and a great way to use some leftover cooked sausages. Serve with fluffy mashed potatoes and a vegetable for a meal that is a real people pleaser!
Ingredients
- Two to 3 thick, meaty sausages, cooked and cut into 1-inch chunks
- 1 medium onion, peeled and cut into thick wedges
- 2 TBS butter
- 2 TBS plain all purpose flour
- 1 cup (240ml) beef stock
- 124 tsp each, dried rosemary, dried thyme, dried sage leaves
- 1 tsp dried parsley
- 1 TBS Worcestershire sauce
- 1 TBS BBQ sauce (your favorite kind)
- gravy browning, if desired
- salt and black pepper to taste
Instructions
- Cut your sausages into chunks and set aside. Prep your onion.
- Melt the butter in a medium, heavy bottomed skillet (with a lid). Once it begins to foam add the onions. Cook over medium heat, stirring occasionally, until they begin to soften.
- Add the flour, mixing it in until it's been absorbed by the pan juices. Then whisk in the beef stock until the mixture begins to bubble and thicken. (If you are using gravy browning, add it now.)
- Stir in all of the herbs, along with the Worcestershire Sauce and the BBQ sauce. Combine well. Taste and adjust the seasoning with salt and pepper.
- Add the cut up sausage, stirring to coat it in the gravy.
- Cover and then simmer over medium low heat for 15 to 20 minutes. If you think it is too thick you may add additional stock.
- Serve hot and ladled over mashed potatoes with your favorite vegetables on the side.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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If you're craving classic take-out style sweet and sour chicken, but don't want the fuss, or the huge portions, this small-batch Baked Sweet & Sour Chicken is going to be a new favourite. Tender pieces of chicken are lightly coated, browned until crisp, and then baked in a glossy homemade sweet and tangy sauce that thickens beautifully in the oven.
Its simple, satisfying, and perfect for one or two people. With everyday ingredients, and no deep-frying required, this is an easy weeknight dish that delivers all the flavour you love in a lighter, more mangeable way. Serve it over rice and enjoy a cozy, delicious takeout classic right from your own kitchen.
One of the dishes we enjoy most when we have a Chinese Meal is Sweet & Sour Chicken. I have a great recipe on here for a battered Sweet & Sour Chicken which I have been making for years and years. That one involves deep frying the chicken which is a bit more work. The batter always comes out crisp and beautiful, however, and the sauce is pretty amazing as well. You would be hard pressed to tell the difference between that and the restaurant version.
This Bakes Sweet & Sour Chicken is a recipe I adapted from a cookbook I have on my kindle by Six Sisters, entitled Homestyle Heritage: A Collection of Our Most Loved Recipes. I love their recipes. They are simple to follow, use simple ingredients and always turn out.
I did not need a full batch recipe however, as it fed 8 people and me, I'm only one. I small-batched it to make only two servings. I did keep the sauce at an amount that would serve four people, because I like sauce to spoon over my rice.
It turned out beautifully. I did not bake it for quite as long as the recipe stated. It said one hour, I felt that for a small batch that was far too long. Plus I was cooking it in my My Place Oven Pro which is a much smaller oven. I use that a lot these days as I am usually cooking smaller batches and I don't always want to heat up my full oven. Most things work out very well.
This was delicious. There is no other word for it. It had just the right amount of coating on the chicken, and the sauce thickened nicely. Doubling the sauce gave me plenty to spoon over my rice. I also chose to garnish it with some finely chopped spring onions for the win! If you are a person who really enjoys sweet & sour chicken, I highly recommend this recipe!
🍍INGREDIENTS NEEDED TO MAKE
BAKED SWEET & SOUR CHICKEN🍍
Simple ingredients put together in the most delicious way.
For the Chicken:
- 3/4 pound (340g) boneless, skinless chicken breasts
- salt and black pepper to taste
- 1/4 cup (32g) cornstarch (corn flour)
- 1 egg, beaten
- 2 TBS light olive oil
For the sauce:
- 1/2 cup (100g) sugar
- 2 TBS tomato ketchup
- 2 TBS white vinegar
- 2 TBS cider vinegar
- 2 tsp low sodium soy sauce
- 1/2 tsp garlic powder
🍍NOTES ON INGREDIENTS🍍
Chicken Breasts
Boneless, skinless chicken breasts are easy to cube and cook quickly. Because they're lean the long bake time helps them to stay tender while the sauce thickens. You may also use thighs, but bear in mind they will take slightly longer to cook.
Salt and pepper
This simple seasoning gives the chicken a base layer of flavour before the coating and sauce goes on. Don't skip this step.
Cornstarch/Corn Flour
This creates that classic light, crisp coating you expect from sweet and sour chicken.
Egg (beaten)
The egg wash binds the cornstarch to the chicken and helps it to brown nicely in the skillet.
Sugar
This is the backbone of the sauce. You can adjust the sweetness to taste, but I find the amount given to be just right.
Ketchup
Adds colour, sweetness, and a familiar tang.
Vinegar
The combination of two types of vinegar gives the sauce it's bright, tangy flavour. Apple cider vinegar adds a fruitier note, while white vinegar brings sharper acidity.
Low Sodium Soy Sauce
Adds a savoury depth and balances the sweetness. Using low sodium helps to keep the sauce from becoming too salty.
Garlic Powder
A quick way to add both garlic flavour and seasoning.
🍍HOW TO MAKE BAKED SWEET & SOUR CHICKEN🍍
This is really not all that difficult. Quick, easy and delicious.
- Preheat the oven to 325*F/160*C/ gas mark 3. Spray a lipped, half sheet pan, with some nonstick cooking spray. (You will want a lip on your sheet pan to hold the sauce.)
- Cut the chicken into bite sized pieces and season with salt and black pepper. (I cut mine into 1-inch cubes.)
- Put the cornstarch in a bowl and the beaten egg in another bowl.
- Dip the chicken into the cornstarch and then coat in the egg. (I use separate hands. Less mess that way.)
- Heat the oil in a large skillet over medium high heat. Add the chicken pieces and cook until browned all over. As it browns transfer the chicken to the baking sheet. (The chicken need not be cooked all the way through.)
- Whisk all of the sauce ingredients together until well combined. (I do this in a small separate bowl.)
- Pour the sauce over the chicken on the baking sheet, turning it to coat completely in the sauce.
- Bake for 30 to 35 minutes, until the chicken is coated and sticky and cooked through. (I stir the chicken around halfway through the cook time.)
- Serve hot, spooned over cooked rice.
🍍HINTS AND TIPS FOR SUCCESS🍍
Brown the chicken in small batches
Crowding the pan cools the oil and leads to pale soggy coating. Smaller batches keep the oil hot, giving you a beautiful browned exterior before baking.
Adjust the vinegar to your own taste
If you wish you can reduce the vinegar for a milder sauce.
Add veggies or pineapple for extra flavour and texture
Bell peppers, onions, carrots, and pineapple chunks bake beautifully in the sauce and add flavour and texture, making the dish feel more like a restaurant-style sweet and sour chicken.
Want more sauce? Double it
If your family loves saucy dishes, simply double the sauce ingredients. This will give you extra for spooning over the rice.
For easier prep, coat all chicken pieces first
Coat the chicken first and set it aside before frying. This keeps your hands cleaner and speeds up the process.
Can I use frozen chicken nuggets
Yes, I have done that before with great success. Simply bake them for half the time required according to the package directions, to seal the coating and crisp it up. After that you can add the sauce and proceed as per the recipe. This can be a time saver and creates less mess.
🍍FREQUENTLY ASKED QUESTIONS🍍
DO I REALLY DIP THE CHICKEN IN CORNSTARCH/CORNFLOUR BEFORE THE EGG?
Yes, although it seems backwards, that is exactly how this recipe works. Dipping it into the cornstarch before the egg actually helps the coating to cling to the chicken better.
CAN I USE REGULAR FLOUR INSTEAD OF CORNSTARCH/CORNFLOUR?
Yes, flour will work just fine as a substitute if you don't have cornstarch.
DO I NEED TO USE BOTH TYPES OF VINEGAR?
This recipe uses both white and cider vinegars. The amounts given are just the right amount for the right amount of tang. You could also substitute in rice vinegar for a milder, sweeter tang.
CAN I ADD VEGETABLES OR PINEAPPLE TO THE DISH?
Absolutely. You can add bell peppers, onions, carrots or pineapple chunks. They bake beautifully in the sauce and make the dish more like restaurant-style sweet and sour chicken.
IS IT OKAY TO USE VEGETABLE OIL INSTEAD OF LIGHT OLIVE OIL?
Yes, vegetable oil is a great substitute. Light olive oil is a personal preference.
CAN THIS RECIPE BE MADE GLUTEN-FREE?
Yes, so long as you use gluten-free soy sauce. Cornstarch/corn flour is already gluten-free.
CAN I USE CHICKEN THIGHS INSTEAD OF CHICKEN BREASTS?
Yes, chicken thighs work great and can be prepared in the same way. They do take slightly longer to cook through.
🍍A FEW OTHER SMALL BATCH CHICKEN RECIPES TO ENJOY🍍
As a singleton living on my own for the most part, small-batch cooking is the way to go. There is a lot less waste involved. Here are a few other small batch chicken recipes which we enjoy.
SMALL BATCH CHICKEN & DUMPLINGS - Tender chicken thighs simmered with sweet onions, carrots, celery and fragrant maritime herbs until the gravy becomes rich, savory, and deeply flavorful. Fluffy, buttery dumplings steam to perfection right on top, creating a one-pan dish that feels like a warm hug in every spoonful. Simple ingredients, straightforward steps, and soul warming results.
CHICKEN PARMESAN MAC & CHEESE - Weeknight comfort that feels like a treat without any fuss. Tender bites of crispy chicken nestled into a rich, creamy one-pot macaroni and cheese, all crowned with bright marinara sauce and melty mozzarella. It's hearty, indulgent and wonderfully satisfying, yet sized perfectly for two to three people. With simple ingredients, no separate sauce to make and a bubbly, golden finish in the oven, this is the kind of dish that you will want to make again and again.
Pin this delicious recipe to your Asian, Chicken, or Small-Batch recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Serves 2
Baked Sweet & Sour Chicken
Prep time: 20 MinCook time: 35 MinTotal time: 55 Min
This delicious restaurant style sweet and sour chicken goes together very easily with a homemade sauce. It bakes to perfection every single time. Sized for two but can easily be multiplied to feed more.
Ingredients
For the Chicken:
- 3/4 pound (340g) boneless, skinless chicken breasts
- salt and black pepper to taste
- 1/4 cup (32g) cornstarch (corn flour)
- 1 egg, beaten
- 2 TBS light olive oil
For the sauce:
- 1/2 cup (100g) sugar
- 2 TBS tomato ketchup
- 2 TBS white vinegar
- 2 TBS cider vinegar
- 2 tsp low sodium soy sauce
- 1/2 tsp garlic powder
Instructions
- Preheat the oven to 325*F/160*C/ gas mark 3. Spray a lipped, half sheet pan, with some nonstick cooking spray.
- Cut the chicken into bite sized pieces and season with salt and black pepper.
- Put the cornstarch in a bowl and the beaten egg in another bowl.
- Dip the chicken into the cornstarch and then coat in the egg.
- Heat the oil in a large skillet over medium high heat. Add the chicken pieces and cook until browned all over. As it browns transfer the chicken to the baking sheet.
- Whisk all of the sauce ingredients together until well combined.
- Pour the sauce over the chicken on the baking sheet, turning it to coat completely in the sauce.
- Bake for 30 to 35 minutes, until the chicken is coated and sticky and cooked through.
- Serve hot, spooned over cooked rice.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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