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Mary Berry Sausage and Red Pepper Casserole

Mary Berry Sausage and Red Pepper Casserole
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This casserole is a classic British-style slow-simmered dish where browned sausages are cooked with onions, red peppers, tomatoes, and stock until tender and flavourful. The sauce thickens naturally as it cooks, coating everything beautifully and creating a satisfying, spoonable consistency.

Ingredients

  • Sausages: 8

  • Olive oil: 1 tablespoon

  • Onion: 1 large, sliced

  • Red peppers: 2, deseeded and sliced

  • Garlic cloves: 2, crushed

  • Plain flour: 1 tablespoon

  • Tomato purée: 1 tablespoon

  • Chopped tomatoes: 1 × 400 g tin

  • Chicken stock: 300 ml

  • Paprika: 1 teaspoon

  • Salt: to taste

  • Black pepper: to taste

Instructions

  • Brown the sausages – Heat the oil in a large pan and cook the sausages until well coloured all over. Remove and set aside.

  • Soften the vegetables – Add the onion and red peppers to the same pan and cook gently until softened.

  • Add garlic – Stir in the crushed garlic and cook briefly until fragrant.

  • Thicken the base – Sprinkle over the flour and stir well to coat the vegetables.

  • Build the sauce – Add tomato purée, chopped tomatoes, stock, and paprika, stirring until smooth.

  • Return the sausages – Place the sausages back into the pan, making sure they’re covered by the sauce.

  • Simmer gently – Cover and cook for 30–35 minutes, stirring occasionally, until the sauce thickens and the sausages are cooked through.

  • Season to finish – Add salt and black pepper to taste before serving.

Find it online: https://maryberrycooks.co.uk/mary-berry-sausage-and-red-pepper-casserole/