Creamy Sausage and Triple Mustard Casserole
Indulge in the comforting embrace of this Creamy Sausage and Triple Mustard Casserole, a hearty one-pan dish that delivers layers of bold flavor in every bite. Perfectly browned pork or chicken sausages are nestled in a velvety sauce infused with the tangy harmony of whole-grain, Dijon, and English mustards, while tender baby potatoes soak up all the savory goodness. Fresh thyme, garlic, and onion add depth to the creamy chicken stock base, creating a balance of rich and aromatic notes. Oven-baked to perfection, this casserole is ideal for cozy dinners or meal prep, and a generous sprinkle of fresh parsley adds a pop of brightness to every serving. Easy to prepare and irresistibly satisfying, this dish is a guaranteed crowd-pleaser for sausage lovers and comfort food enthusiasts alike.
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Recipe Information
Ingredients
- 6 pieces sausages (pork or chicken)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons whole-grain mustard
- 1 tablespoon Dijon mustard
- 1 teaspoon English mustard
- 1.5 cups chicken stock
- 1 cup heavy cream
- 1 pound baby potatoes, halved
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large, oven-safe skillet or casserole dish over medium heat.
Add the sausages and cook for 8-10 minutes, turning occasionally, until they are evenly browned. Remove the sausages from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté for 3-4 minutes, or until the onion becomes translucent and fragrant.
Stir in the whole-grain mustard, Dijon mustard, and English mustard. Mix well to combine.
Pour in the chicken stock and whisk gently to incorporate the mustards into the liquid. Simmer for 2-3 minutes.
Stir in the heavy cream and season with salt, black pepper, and thyme leaves. Mix thoroughly.
Add the halved baby potatoes to the skillet, ensuring they are submerged in the sauce as much as possible.
Nestle the browned sausages back into the skillet on top of the potatoes.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 35-40 minutes, or until the potatoes are tender and the sauce has thickened slightly.
Remove the casserole from the oven and let it rest for 5 minutes.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1463 mg | 64% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 3.8 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 864 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
