Gordon Ramsay Sausage Casserole Recipe
Gordon Ramsay sausage casserole became my go-to comfort food when I realized I was declaring ‘I can cook’ on a fake battlefield of bland risottos and dry chicken. This hearty dish is a one-pot wonder that comes together with ease, packing layers of flavor and warmth. The best part? You can prep it all quickly and leave it to work its magic in the oven. You’ll impress everyone at the dinner table without breaking a sweat. No more guessing if your sausages are cooked or if your sauce is too watery. Let’s dive into this beautiful symphony of flavors and get cooking!
Gathering Your Ingredients for Gordon Ramsay Sausage Casserole
Sausages: Types and Quantities
Pick 600 g of good-quality pork sausages—about 6 links (100 g each) with at least 20% fat. That fat stops them drying out and adds flavour. If you only have sausage meat, shape it into 2 cm-thick logs so they cook evenly. Note: I aim for a core temperature of 72 °C (162 °F) to be safe without overcooking. Leftover browned sausages crisp up nicely the next morning.
Vegetables and Aromatics
You’ll need 300 g onions (2 medium), 150 g celery (3 stalks), 200 g carrots (2 large) and 12 g garlic (4 cloves). Dice onions into 1.5 cm cubes; slice celery and carrots into 1 cm pieces. This classic mix gives depth and natural sweetness. Note: Keep the vegetables roughly the same size so they soften at the same rate. No celery? Fennel makes a pleasant, subtle anise note.
Liquids, Seasonings, and Herbs
Combine 400 g canned chopped tomatoes, 250 ml chicken stock and 150 ml red wine for body and flavour. Add 2 tsp smoked paprika (4 g), 1 tsp dried thyme (1 g), salt (1 tsp) and freshly cracked pepper (½ tsp). Tie a bouquet garni with 2 bay leaves, a thyme sprig and parsley stalks. If the tomatoes are too sharp, stir in 1 tsp sugar (4 g) to balance the acidity.
Essential Equipment for a Perfect Casserole
Choosing the Right Casserole Dish
Use a 24×18 cm ovenproof dish or a Dutch oven (3–4 L). Cast iron holds heat evenly so you don’t get hot spots. If yours has a lid, use it—steam will stay in and keep things moist. Note: For an air fryer or grill, switch to a shallower 2 cm-deep tray to fit the basket.
Pans and Tools for Browning
Grab a heavy-bottomed skillet or frying pan (28 cm) for sausages and vegetables. A sturdy spatula helps turn links without tearing the casing. If sausages stick, leave them a minute or two to form a crust before flipping and use tongs to keep their shape.
Thermometers and Timers
A digital instant-read thermometer removes the guesswork—check the centre hits 72 °C. Use a kitchen timer: 5 minutes for browning, 8 minutes for sautéing onions, and 35–40 minutes for baking. Keep to the times; uneven cooking is the most common mistake.
Prepping the Components: Step-by-Step
Browning Sausages to Seal in Flavor
Heat 1 tbsp (15 ml) olive oil over medium-high heat. Brown sausages for 4 minutes per side until golden (about 8 minutes total). Don’t overcrowd the pan—work in batches if needed. That Maillard crust locks in juices and lifts the flavour in this Gordon Ramsay sausage casserole.
Sautéing Onions, Garlic, and Veggies
In the same pan, add a splash of oil if the pan looks dry. Cook onions, celery and carrots for 8 minutes over medium heat until translucent. Stir in garlic for the last minute. If the vegetables sweat out too much liquid, raise the heat so it evaporates faster and they don’t go soggy.
Deglazing and Layering the Casserole
Pour in 150 ml red wine (or stock if you skip alcohol) to deglaze, scraping the browned bits from the pan. Add the tomatoes, stock, seasonings and bouquet garni, then nestle the sausages on top. Cover with a lid or foil but leave a 1 cm vent so steam can escape and the sauce doesn’t go watery. When I make the gordon ramsay sausage casserole I always check the seasoning now and adjust before it goes in the oven.
Cooking Methods: Oven, Pan, Grill, Air Fryer Comparisons
Oven-Baked Gordon Ramsay Sausage Casserole
Preheat the oven to 180 °C (350 °F). Bake covered for 35 minutes, then uncover and bake 10 minutes to reduce and thicken the sauce. Check the sausages reach 72 °C in the centre. This gives tender vegetables and a nicely reduced gravy when you’re after a classic finish.
Stovetop and Pan-Only Method
After layering, simmer on low with the lid slightly ajar for 25–30 minutes. Stir halfway to stop anything sticking to the base. If the sauce is too thin, remove the lid for the final 5 minutes to concentrate the flavours.
Air Fryer Shortcut
Preheat the air fryer to 160 °C (320 °F). Place the casserole dish in the basket and cook 25 minutes covered with foil, then 5 minutes uncovered. Keep an eye on the sauce; air fryers can dry out liquids faster than an oven.
Grill for a Smoky Twist
Use a covered barbecue at medium heat (around 180 °C). Cook covered for 30 minutes, then remove the lid and grill for 5–8 minutes to add char. If you like extra smokiness, toss in soaked wood chips before grilling.
Variations, Substitutions, and Common Mistakes
Meat Options and Plant-Based Alternatives
Swap pork sausages for chicken (600 g) for a leaner dish, or use vegan sausages to keep it plant-based. Adjust the cooking time—plant-based links often need only about 15 minutes to heat through. For other styles of sausage dishes, see sausage casserole.
Spice Level and Flavor Tweaks
For heat, add 1 chopped fresh chilli or ½ tsp chilli flakes (1 g). Switch smoked paprika for sweet paprika if you prefer milder flavour. Stir in 100 g diced bell peppers for colour and crunch, and always taste the sauce before baking so you can tweak salt or sugar as needed.
Avoiding a Watery Casserole
Too much liquid is a common slip. Cut the stock to 200 ml or cook uncovered for the last 10 minutes so it reduces. If it stays thin, mix 1 tbsp cornstarch with 2 tbsp cold water, stir it in and simmer for 2 minutes to thicken quickly.
Serving Suggestions, Storage, and Nutrition
Portion Sizes and Nutrition Breakdown
This recipe serves 4–6 (~450 g per portion). Per portion: about 520 kcal, 28 g fat, 12 g protein and 40 g carbs. I like to bulk it up with extra veg or serve it over wholegrain rice to add fibre and lower the calorie density.
Side Dishes and Pairings
Serve with crusty bread to mop up the sauce, creamy mashed potatoes or steamed green beans. A crisp green salad with a lemon vinaigrette cuts through the richness nicely. For a finishing touch, grate 30 g cheddar on top and brief broil for 2 minutes to get a golden crust.
Cooling, Storing, and Reheating Safely
Cool to room temperature (no more than 2 hours), then refrigerate in an airtight container for up to 3 days. Reheat in the oven at 160 °C for 15 minutes or in the microwave until the core reaches 72 °C. You can freeze cooled portions for up to 2 months; thaw overnight in the fridge before reheating.
Gordon Ramsay Sausage Casserole
Ingredients
Equipment
Method
- Heat 15 ml olive oil over medium-high heat. Brown sausages for 4 min per side until golden (total 8 min).
- In the same pan, add a drizzle of oil if dry. Cook onions, celery, and carrots for 8 min until translucent. Stir in garlic for the last minute.
- Pour in 150 ml red wine to deglaze—scrape browned bits for flavor. Add tomatoes, stock, seasonings, and bouquet garni. Nestle sausages on top, cover.
- Preheat oven to 180°C. Bake covered for 35 min, then uncover and bake for 10 min to thicken sauce.
- Ensure the sausages reach a core temperature of 72°C before serving.
- Cool to room temperature (max 2 hrs), then refrigerate in an airtight container for up to 3 days. Reheat as needed.
Nutrition
Notes
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FAQ – gordon ramsay sausage casserole
What type of sausages should I use for the casserole?
Use quality pork sausages with at least 20% fat for the best flavor and moisture. You can substitute chicken or vegan sausages if you prefer, but adjust the cooking times accordingly.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole in advance, cool it, and refrigerate it in an airtight container for up to three days. Simply reheat in the oven to enjoy later.
How can I thicken the sauce if it’s too thin?
If your sauce is too watery, cook it uncovered for the last few minutes, or swirl in a cornstarch slurry made from equal parts cornstarch and cold water. This will help achieve a nice, thick gravy.
Conclusion
Finally nailing the Gordon Ramsay sausage casserole feels like conquering a culinary Everest. The aroma wafting through your kitchen, the sizzling sausages, and the comforting warmth of this dish are pure heaven. You’ll love the rich flavors that dance on your palate while the veggies bring a satisfying texture. It’s hearty, it’s filling, and it’s everything you need after a long day. So, what are you waiting for? Now it’s your turn — make it bold, make it yours.
