There are certain recipes which just kinda stick around for generations. They may get tweaked along the way but in essence they remain the same. That’s the future I predict for this ‘BBQ Bangers’ Sausage Casserole recipe which I enjoyed as a child and my kids love now.
The strangest thing is this originally was just a recipe in a magazine in the 1980s which my mum clipped, cooked and kept. When I left home I didn’t have the recipe written down (I’m sure she sent it to me lots of times but hey, I’m not so organised with the paperwork!) so I would make it according to sight and taste. Some of the ingredients for it have changed over time too – no one had heard of balsamic vinegar back then.
The original recipe calls for brown sugar in a quantity which now I would probably find a little too sweet so I substitute in honey instead. If you would like to make this recipe vegan though, swap the honey back to brown sugar. There is lots of delicious sauce with this dish so it’s great served with mashed potatoes or over a jacket spud with green vegetables on the side. It’s also a brilliant dish to make ahead to reheat later or for the freezer. I freeze in single portions for my son to have in his packed lunch.
It’s fine to use any kind of sausages in this casserole. I use vegan ones which is great as they soak up some of the lovely sauce. Equally you can use any meat sausages too just as well. Also feel free to chop them up either in half or as many as five pieces depending on how you are serving and how far you want the meal to do. I find chopping them into at five makes more portions and is bite size and easy to eat for smaller mouths. This is a great way of using up leftover sausages from a BBQ too, you could even add in some chopped up burgers too!
Why not tweak this ‘BBQ Bangers’ Sausage Casserole to suit your family and pass down the generations too?
‘BBQ Bangers’ Sausage Casserole
- 8 sausages
- Splash of oil
- 1 large onion, finely sliced
- 1 large red pepper, finely sliced
- 2 tablespoons balsamic vinegar
- 2 tablespoons cider vinegar
- 3 tablespoons honey
- 2 tablespoons of Worcestershire sauce, or vegan equivalent
- 2 teaspoons Dijon mustard
- 400g tin chopped tomatoes
- 1 tablespoon cornflour dissolved in ¼ pint cold water
- Step 1 Cook the sausages whole in a frying pan, under the grill and place to one side.
- Step 2 Cook the onion and pepper in a little oil in a large saucepan with the lid on for a few minutes until they are soft but not brown.
- Step 3 Add the vinegar, honey, Worcestershire sauce, Dijon mustard and tin of chopped tomatoes including the juice. Stir well, bring to the boil then cook on a medium heat for around 3mins.
- Step 4 Add the cornflour and water mixture and stir well. Cook on low to medium heat for a few minutes until the sauce is thick and glossy.
- Step 5 Chop the sausages into evenly sized piece and stir into the sauce. If they have cooled down then simply cook with the lid on, on a medium heat until they are piping hot and serve.