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Mary Berry Sausage and Red Pepper Casserole Recipe

Mary Berry Sausage and Red Pepper Casserole Recipe

Mary Berry's sausage and red pepper casserole is a bold, smoky one-pan supper with golden sausages, sweet peppers, and a rich tomato sauce.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 490
Ingredients Method Notes

Ingredients
  

  • Casserole:
  • 8 good quality pork sausages
  • 3 red peppers and 1 yellow pepper in 3cm strips
  • 2 red onions in thick wedges
  • 4 garlic cloves finely sliced
  • 2 tbsp olive oil
  • 1 tsp sweet smoked paprika
  • ½ tsp hot smoked paprika optional
  • 1 tsp dried oregano
  • 2 tbsp tomato purée
  • 400 g tin chopped tomatoes
  • 150 ml red wine or chicken stock
  • 1 tsp caster sugar
  • 1 tbsp red wine vinegar — added at the end
  • Salt and pepper
  • To Finish:
  • Fresh flat-leaf parsley roughly chopped
  • Extra virgin olive oil
  • To Serve:
  • Crusty bread mashed potato, or rice

Method
 

  1. Brown sausages in hot oil 6–8 minutes, turning regularly, until evenly golden all over. Do not pierce. Remove.
  2. Cook red onion in same casserole over medium heat — 5 minutes. Add pepper strips — 5 minutes until beginning to soften. Add garlic and both paprikas and oregano — 2 minutes until fragrant.
  3. Add tomato purée — 1 minute. Add wine or stock — bubble 2 minutes. Add tomatoes and sugar. Season generously. Stir.
  4. Preheat oven to 180°C / 160°C fan / Gas 4. Nestle sausages among peppers in the sauce. Transfer to oven uncovered. Bake 35–40 minutes until sauce is reduced and deep, peppers are completely soft, and sausages are cooked through.
  5. Stir in red wine vinegar. Taste and adjust seasoning. Scatter parsley. Drizzle olive oil. Serve from the casserole.

Notes

Do not pierce sausages — the internal fat keeps them juicy throughout cooking.
Use good quality sausages — they are the centrepiece and quality matters.
Cook the peppers for the full oven time — 40 minutes gives soft, sweet, silky peppers.
Smoked paprika in two layers — sweet for depth, hot for heat.
Red wine vinegar at the end — brightens and focuses the entire sauce.
Freezes in portions for up to 3 months.
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