Traditional recipes

Sausage Bake recipe

Sausage Bake recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Sausage

An incredibly simple dish that everyone will love. Enjoy with mashed potatoes, if desired.

11 people made this

IngredientsServes: 4

  • 500g sausages
  • 110g grated carrot
  • 1 onion, chopped
  • 2 tablespoons flour
  • For the sauce
  • 1 teaspoon curry powder
  • 2 teaspoons dark brown soft sugar
  • 1 tablespoon tomato ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon vinegar
  • 500ml hot water

MethodPrep:15min ›Cook:1hr5min ›Ready in:1hr20min

  1. Boil sausages for 5 mins, then drain. Cut into pieces and place in baking dish. Sprinkle over with carrot and onion.
  2. Mix sauce to a smooth paste then add hot water. Mix together then pour over sausages.
  3. Cook on low heat either on the hob or in the oven at 150 C / Gas 2 for 1 hour.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (13)

This was delicious! The only thing I would say is that 1 hour on 150 is not nearly enough; I cooked it uncovered for at least hour and a half on 180 / 200.My husband adored it - will now be a regular in our house.-12 Dec 2011

Parboiled frozen carrots with chipolatas then cooked on medium heat for about 40 minutes. The sauce reduced nicely without need for flour. Served with potato croquettes. Delish.-06 Jul 2012

Recipe Summary

  • 1 (12 ounce) package dry penne pasta
  • 2 teaspoons olive oil
  • 1 pound mild Italian sausage
  • 1 cup chopped onion
  • ½ cup white wine
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes with garlic
  • 1 (6 ounce) can tomato paste
  • 2 cups shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.

Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.

Recipe Summary

  • 1 pound bulk pork sausage
  • 8 eggs
  • 2 ½ cups milk
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 6 slices white bread, cut into 1/2-inch cubes
  • 1 cup shredded Cheddar cheese

Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.

Beat eggs in a large bowl stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.

Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.

Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.

Recipe Summary

  • 1 pound sage flavored breakfast sausage
  • 3 cups shredded potatoes, drained and pressed
  • ¼ cup butter, melted
  • 12 ounces mild Cheddar cheese, shredded
  • ½ cup onion, shredded
  • 1 (16 ounce) container small curd cottage cheese
  • 6 jumbo eggs

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.

Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Autumn Sausage Stew With Butternut Squash

The Spruce / Diana Rattray

Like the essence of fall in a bowl, this stew combines delicious spicy sausage with butternut squash, apples, and sweet onions. Thick with three types of beans—baked beans, lima beans, and black beans—every spoonful of this hearty stew is sure to satisfy. Serve with cornbread or hot baked rolls for the perfect fall meal.

Looking for a quick, easy meal that your family will love? You’ve got to try this Sausage Pasta Bake. With just five simple ingredients, you can have this bubbling in the oven in no time! I especially like making this during the holidays because the red and white color of the dish paired with a crisp green salad or steamed broccoli looks so festive on your plate. Plus, it’s really easy to make and can be frozen ahead of time so it’s the perfect quick meal for those busy evenings. This is a family favorite recipe that is in constant rotation at our house.

  • If you have a little extra time, you can make this recipe with our Homemade Alfredo Sauce or our Healthy Alfredo Sauce and our Homemade Canned Spaghetti Sauce. These recipes are easy to make and taste extra delicious in this dish.
  • To make it a little faster to throw together, feel free to use your favorite canned spaghetti sauce and canned Alfredo sauce.
  • Make it healthier by using whole wheat pasta, turkey sausage, and lighter versions of spaghetti and Alfredo sauce.
  • You can use different varieties of pasta depending on what you have in the pantry or what your family likes best. I’ve made it with rotini pasta, penne pasta, and bow tie pasta. They all work great!

Irresistible Italian Sausage Recipes

Whether you’re craving pasta, pizza, sandwiches or a warm-and-cozy breakfast casserole, Italian sausage always fits the bill. It’s easy quick and easy to prepare and packed with some seriously savory flavor — making a great meal doable any day of the week.

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Published: August 15, 2019 at 12:24 pm

Make this hearty sausage and bean casserole, then check out our slow-cooker sausage casserole, sausages and mash, healthy sausage traybake and more of the best sausage recipes.


  • pork sausages 6
  • oil for frying
  • smoked streaky bacon 4 rashers, chopped
  • onion 1 small, diced
  • carrot 1 small, diced
  • haricot beans 400g tin, drained
  • English mustard 1 tbsp
  • soft light brown sugar 1 tbsp
  • tomato purée 1 tbsp
  • chicken stock 200ml
  • flat-leaf parsley a handful, chopped


Heat the oven to 200C/fan 180C/gas 6. Fry the sausages in a little oil in a casserole until browned all over. Remove the sausages, then add the bacon, onion and carrot, and cook for 7 minutes or until everything is starting to brown and the bacon is crisping up.

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Baked Cannelloni

Experience the taste of Johnsonville cannelloni! Your favorite cannelloni shells are filled with onions, mushrooms and Johnsonville Italian Sausage. The sausage provides an extra boost of delicious Italian flavors. A fantastic white sauce is used along with mozzarella and parmesan cheeses to finish the meal. When it&rsquos all over, you&rsquove got yourself a phenomenal meal and a new favorite recipe!

Experience the taste of Johnsonville cannelloni! Your favorite cannelloni shells are filled with onions, mushrooms and Johnsonville Italian Sausage. The sausage provides an extra boost of delicious Italian flavors. A fantastic white sauce is used along with mozzarella and parmesan cheeses to finish the meal. When it&rsquos all over, you&rsquove got yourself a phenomenal meal and a new favorite recipe!


(19 ounce) JOHNSONVILLE® Italian Sausage Links , removed from casing* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)

mozzarella cheese, cubed or shredded



Make the filling: In a large skillet over medium heat add olive oil, onion and mushroom cook for 5 minutes allowing the onion to soften and the mushrooms to release liquid.

Once most of the liquid has dissipated, add sausage crumbling it with a wooden spoon into small pieces as it cooks. Stir and cook all ingredients until the onion is softened and the sausage is no longer pink and is starting to brown. Set aside.

To make a béchamel sauce: Melt butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Slowly, add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Stir half this sauce into the sausage mixture. (Reserve the other half to pour on top of the cannelloni.) Add cubed mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks mix to combine cover and set aside.

Cook pasta according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking.

Preheat oven to 400°F. Spread 3/4 cup of the reserved béchamel sauce on the bottom of a 9x13 inch oiled baking dish. Spoon filling into each pasta tube. Start from one end and using your finger to push the filling all the way through.

Nestle the cannelloni in the sauce and cover with remaining béchamel sauce.

Top with mozzarella and parmesan cheese and a sprinkling of oregano.

Bake in preheated oven for 45 minutes or until heated through and cheese starts to turn golden. Remove from oven, let stand for 5 minutes then serve.