Delia Smith Sausage Casserole Red Wine Recipe

This Delia Smith sausage casserole with red wine is a deeply comforting, slow-cooked dish with rich, savoury flavour and tender sausages in a glossy sauce. The texture is hearty and warming, with soft vegetables and a sauce that clings beautifully to every bite. It is a straightforward recipe that suits confident beginners and experienced cooks alike. Total time is just under two hours, most of it hands-off simmering.

Ingredients

For the casserole

• 8 good-quality pork sausages
• 1 tablespoon olive oil
• 2 large onions, thickly sliced
• 2 garlic cloves, crushed
• 2 tablespoons plain flour
• 200ml dry red wine
• 400ml beef stock
• 1 tablespoon tomato purée
• 2 bay leaves
• 1 teaspoon fresh thyme leaves
• 2 carrots, sliced
• Salt and freshly ground black pepper
• Fresh parsley, to serve

How to Make Delia Smith Sausage Casserole Red Wine Recipe

• Prepare the oven: Preheat the oven to 170°C or 150°C fan. Place a shelf in the middle so the casserole cooks evenly.
• Brown the sausages: Heat the oil in a frying pan and brown the sausages all over. Transfer them to a casserole dish.
• Cook the vegetables: Add the onions to the pan and cook gently until soft. Stir in the garlic and cook briefly.
• Make the sauce: Stir in the flour, then slowly add the red wine followed by the stock, tomato purée and herbs.
• Assemble and bake: Pour the sauce over the sausages, cover and bake for 1½ hours until tender and rich.

Tips for Best Results

How do I thicken the sauce?

Remove the lid for the final 15 minutes of cooking to allow the sauce to reduce naturally.

Which sausages work best?

Traditional pork sausages with a high meat content give the deepest flavour.

Can I make it ahead?

Yes. This casserole improves with time and can be made a day in advance.

Serving Suggestions

• Creamy mashed potatoes
• Buttered green beans
• Crusty bread to soak up the sauce

Storage

Room temperature

Allow to cool, then refrigerate within two hours.

Refrigerator

Keep in an airtight container for up to 3 days.

Freezing

Freeze for up to 3 months. Defrost overnight and reheat gently.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 18g
• Protein: 28g
• Fat: 34g
• Saturated Fat: 12g
• Sodium: 980mg

Nutrition values are estimates and may vary.

FAQs

Delia Smith Sausage Casserole Red Wine Recipe

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

people

Prep time

20

minutes

Cooking time

1

hour 

30

minutes

Total time

110

minutes

Calories

520

kcal

1

hour 

50

minutes

A rich and comforting sausage casserole cooked slowly with red wine, onions, garlic and herbs. A classic British supper perfect for cooler evenings.

Ingredients

• 8 good-quality pork sausages

• 1 tbsp olive oil

• 2 large onions, thickly sliced

• 2 cloves garlic, crushed

• 2 tbsp plain flour

• 200ml dry red wine

• 400ml beef stock

• 1 tbsp tomato purée

• 2 bay leaves

• 1 tsp fresh thyme leaves

• 2 carrots, sliced

• Salt and black pepper, to taste

• Fresh parsley, to finish

• Butter, for greasing

Directions

• Preheat the oven to 170°C or 150°C fan. Lightly grease a large, ovenproof casserole dish.
• Heat the oil in a large frying pan and brown the sausages on all sides. Transfer them to the casserole dish.
• Add the onions to the same pan and cook gently for 8 to 10 minutes until soft and lightly golden. Stir in the garlic.
• Sprinkle over the flour and cook for 1 minute, stirring well. Gradually add the red wine, scraping up any bits from the pan.
• Pour in the stock, then stir in the tomato purée, herbs and carrots. Season lightly.
• Tip the sauce over the sausages, cover with a lid and cook in the oven for 1½ hours until rich and tender.
• Remove the lid for the last 15 minutes if you prefer a thicker sauce. Adjust seasoning before serving.

Notes

• Use sausages with a high meat content for the best flavour.
• The casserole tastes even better the next day.
• Serve with mashed potatoes or crusty bread.