Sausage Casserole with Red Wine
Warm, comforting, and bursting with flavor, this Sausage Casserole with Red Wine is the ultimate one-pot dish for cozy dinners. Featuring golden-browned sausages simmered in a rich, hearty sauce made with red wine, tomatoes, and aromatic herbs like thyme and rosemary, this recipe brings depth and sophistication to traditional comfort food. Vibrant vegetables such as carrots, celery, and red bell peppers add texture and a subtle sweetness, while fresh parsley provides the perfect finishing touch. With just 20 minutes of prep time, this casserole comes together effortlessly, making it ideal for weeknight meals or casual entertaining. Serve it over creamy mashed potatoes, with crusty bread, or alongside rice for a complete, satisfying meal. This recipe is your go-to for a flavorful, easy-to-make dish that’s sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 pieces sausages
- 2 medium onions
- 3 pieces garlic cloves
- 3 medium carrots
- 2 pieces celery stalks
- 1 large red bell pepper
- 250 milliliters red wine
- 400 grams canned chopped tomatoes
- 300 milliliters chicken or vegetable stock
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 pieces bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Heat the olive oil in a large casserole dish or Dutch oven over medium heat.
Add the sausages and cook for 5-7 minutes, turning frequently, until browned on all sides. Remove from the pan and set aside.
Peel and chop the onions finely, then sauté them in the same pan for 3-4 minutes until softened.
Mince the garlic cloves and add them to the pan, cooking for 1-2 minutes until fragrant.
Peel and slice the carrots, chop the celery into small pieces, and dice the red bell pepper. Add these vegetables to the pan and sauté for 5 minutes.
Pour in the red wine and bring to a simmer, scraping the bottom of the pan to deglaze and release any browned bits.
Add the canned chopped tomatoes, chicken or vegetable stock, and tomato paste. Stir well to combine.
Season the sauce with dried thyme, dried rosemary, bay leaves, salt, and black pepper. Stir again to distribute the seasoning evenly.
Return the browned sausages to the pan, submerging them in the sauce and vegetables.
Bring the mixture to a gentle simmer, cover with a lid, and cook on low heat for 30-40 minutes, stirring occasionally.
Taste the sauce and adjust seasoning with more salt or pepper if necessary.
Once cooked, remove the bay leaves and garnish the casserole with freshly chopped parsley before serving.
Serve hot with mashed potatoes, crusty bread, or rice for a complete meal.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2341 mg | 102% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 15.3 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1079 mg | 23% | |
*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.
