Delia Smith Sausage Casserole Red Wine Recipe

This robust Delia Smith Sausage Casserole Red Wine Recipe features browned pork sausages and smoky bacon lardons braised in a lustrous reduction of Cabernet Sauvignon and chicken stock. The result is a deep, mahogany gravy that clings to the tender meat and mushrooms, offering an earthy, herb-infused richness that warms you from the inside out. It is the ultimate one-pot winter warmer, perfect for serving atop creamy mash on a dark evening for the whole family.

Delia Smith Sausage Casserole Ingredients

The Meat:

• 450g (1 lb) Pork Sausages: Choose high-quality sausages with at least 85% meat content. Cumberland or Lincolnshire varieties work beautifully.
• 175g (6 oz) Smoked Streaky Bacon: Chopped into lardons. The smoked fat renders out to season the base of the stew.

The Rich Sauce:

• 300ml (½ pint) Red Wine: A full-bodied wine like Shiraz or Cabernet Sauvignon adds color and depth.
• 300ml (½ pint) Chicken or Beef Stock: Provides the savory backbone.
• 1 tbsp Tomato Purée: For concentrated sweetness and thickness.
• 1 large Onion: Roughly chopped.
• 2 Garlic Cloves: Crushed.
• 110g (4 oz) Button Mushrooms: Left whole or halved if large.
• 1 rounded tbsp Plain Flour: To thicken the gravy.
• 1 tsp Fresh Thyme: Leaves picked.
• 1 Bay Leaf: For aromatic subtlety.
• 1 tbsp Oil: For frying.

How To Make Delia Smith Sausage Casserole with Red Wine

1. Brown the Sausages: Preheat the oven to 180°C (160°C Fan / Gas 4). Heat the oil in a large flameproof casserole dish. Brown the sausages evenly on all sides over medium heat. Crucial Step: Take your time here; a dark brown skin equals flavor later. Remove sausages and set aside.
2. Render the Bacon: Add the chopped bacon to the hot pan. Fry until the fat runs and the edges begin to crisp. Add the chopped onions and cook for another 10 minutes until they are soft and golden, absorbing the bacon fat.
3. Vegetables and Flour: Stir in the garlic and mushrooms. Cook for 2 minutes. Sprinkle the flour over the mixture and stir constantly for 1 minute to cook out the raw taste and coat the vegetables.
4. Deglaze: Gradually pour in the red wine and stock, stirring vigorously to lift any sticky brown bits (fond) from the bottom of the casserole. This is where the flavor lives.
5. Simmer and Assemble: Stir in the tomato purée, thyme, and bay leaf. Season with black pepper (be careful with salt as the bacon is salty). Bring the liquid to a gentle simmer. Return the browned sausages to the pan, nestling them into the sauce.
6. Bake: Cover with a tight-fitting lid. Transfer to the oven and cook for 1 hour.
7. Reduce (Optional): If the sauce is too thin for your liking after an hour, remove the sausages, boil the sauce on the stovetop for 5 minutes to reduce, then return the sausages. Remove the bay leaf before serving.

Recipe Tips

• Pricking Sausages: Contrary to old wisdom, Delia advises not to prick high-quality sausages. Pricking releases the juices and makes them dry. Brown them gently to prevent bursting.
• Wine Selection: Do not use “cooking wine.” Use a wine you would happily drink. The flavor concentrates as it cooks; if the wine is sour, the casserole will be sour.
• The “Glossy” Sauce: If your sauce looks dull, whisk in a tiny knob of cold butter right at the end of cooking (a technique called monter au beurre). It gives the gravy a professional shine.
• Mushroom Texture: Keeping button mushrooms whole allows them to act as sponges, absorbing the red wine sauce without turning to mush during the hour-long braise.

What To Serve With Sausage Casserole

• Creamy Mash: The most traditional partner to soak up the wine gravy.
• Mustard Mash: Add a teaspoon of wholegrain mustard to your potatoes for a kick.
• Braised Red Cabbage: Sweet and sour cabbage complements the pork.
• Crusty Bread: Essential if you aren’t serving potatoes.

How To Store Sausage Casserole

• Refrigerate: Store cooled casserole in an airtight container for up to 3 days. The flavors deepen significantly overnight.
• Reheat: Warm gently on the stovetop or in the oven. Add a splash of water if the gravy has thickened too much in the fridge.
• Freeze: This is an excellent freezer meal. Freeze portions for up to 3 months. Thaw overnight before reheating.

Delia Smith Sausage Casserole Nutrition Facts

• Calories: 450 kcal
• Fat: 28g
• Carbohydrates: 15g
• Protein: 22g
• Iron: 15% DV

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith Vegetarian Sausage Rolls Recipe​
• Delia Smith Sage and Onion Stuffing Recipe
• Delia Smith Stuffing For Turkey​ Recipe