Branston Pickle Sausage Casserole Recipe

This is a genuinely comforting, sweet-and-spicy sausage casserole that stars Branston Pickle. It’s a family-friendly dish that hits the spot on a cold day.

Years ago I followed a sausage casserole recipe that used a spoonful of jam or similar to help caramelise the onions. I can’t find that original now, but I kept the idea and adapted it into this version. The jam-like sweetness works brilliantly with a savoury, spicy Branston Pickle twist, producing what I think is one of the best sausage casseroles.

How To Make Branston Pickle Casserole

Below you’ll find a printable ingredient card. The method is straightforward: sear good-quality sausages to develop colour, soften and caramelise the onions with the Branston Pickle, then add the remaining vegetables, seasonings and stock before finishing in the oven. Using a heavy ovenproof casserole or cast-iron dish that can be used on the hob makes the process simple and keeps flavours concentrated.

Preheat the oven to 180°C (fan) / 200°C (conventional) / 400°F. Once the sausages are browned and the vegetables have caramelised, add the liquids and bring the mixture up to a simmer before transferring to the oven to finish.

Thickening Sausage Casserole Sauce — Practical Tips

If you prefer a thicker sauce, try one of these simple methods:

• Simmer uncovered on the hob longer so the liquid reduces naturally.
• Spoon out about 2 tablespoons of sauce into a small jug, let it cool briefly, stir in 1 tablespoon plain flour until smooth, then whisk back into the casserole and simmer for 5 minutes. Repeat if needed.
• Stir in a small amount of gravy granules as a quick shortcut.
• Add about 13g (a tablespoon or so) of porridge oats with the stock; they will thicken and soften into the sauce during cooking.

Does This Need To Be an Oven Casserole?

No — while oven-finishing adds a roasted depth, you can also cook this in a slow cooker. After searing, transfer everything to the slow cooker and cook on high for 3–4 hours or low for 6–7 hours. Searing the sausages first is important so they hold their shape and develop flavour rather than breaking down into the sauce.

Pressure Cooker / Instant Pot Option

You can also make this in a pressure cooker. Use the sauté function to brown the sausages and soften the vegetables, then pressure-cook for around 25 minutes. After releasing the pressure, simmer briefly on sauté to adjust thickness, using the thickening tips above if needed.

What To Serve With Sausage Casserole

This casserole is versatile and pairs well with many sides. Popular choices include mashed potato, mashed swede or carrot, pureed cauliflower, crushed or roasted baby potatoes, brown rice, crusty bread for mopping up the sauce, baked beans, steamed green vegetables such as broccoli or green beans, or even Yorkshire puddings to dunk into the gravy. Choose whatever suits your household and dietary needs.

What Is Branston Pickle?

Branston Pickle is a classic British condiment: a chunky, sweet-and-tangy brown chutney typically made with diced vegetables such as carrots, cauliflower and onions in a spiced vinegar base. It’s commonly used in sandwiches, especially cheese-and-pickle combinations, and adds sweet, savory and acidic notes to casseroles and stews.

If you don’t have Branston Pickle on hand, you can substitute other sweet-and-spicy chutneys, smoky barbecue sauce, brown sauce, or a homemade ploughman-style pickle. I used smooth Branston Pickle for this recipe, but chunky pickle works equally well.

Similar Sausage Casserole Ideas

• Slow-cooked sausages in onion and mushroom gravy
• Sausage and bean casserole made in a slow cooker
• Stewed sausages in a hotpot-style sauce
• Spicy sausage pasta bake as a one-pot dinner
• Sausages in red wine gravy served with creamy mash
• Tray-baked sausage and vegetable dinners
• Potato and sausage bakes for a hearty family meal

Recipe for Sausage Casserole With Branston Pickle

📖 Printable Card

Yield: 4 servings

Sausage Casserole With Branston Pickle

This sweet-and-spicy sausage casserole features Branston Pickle for a comforting family meal packed with flavour.

Prep Time
5 minutes

Cook Time
45 minutes

Total Time
50 minutes

Ingredients

• 1 tablespoon olive oil
• 8 pork sausages
• 2 onions, halved and sliced
• Sea salt and cracked black pepper, to taste
• 1 carrot, peeled and diced
• 2 tablespoons Branston Pickle (smooth or chunky)
• 1 teaspoon wholegrain mustard
• 100g garden peas
• 200g mushrooms, sliced
• 1 tablespoon red wine vinegar
• 1 beef stock cube
• 1 tablespoon Worcestershire sauce
• ½ teaspoon dried basil
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme
• Pinch of coarse red pepper (optional)
• 400ml water
• 1 tablespoon plain flour (optional, for thickening)

Instructions

1. Preheat the oven to 180°C (fan) / 200°C (conventional) / 400°F.
2. Heat the olive oil in an ovenproof casserole over medium-high heat. Sear the sausages until well browned on all sides.
3. Add the sliced onions, season with salt and pepper, and sauté gently until they begin to soften.
4. Stir in the Branston Pickle, wholegrain mustard and dried herbs. Continue cooking slowly until the onions and pickle have caramelised, about 8–10 minutes.
5. Add the carrot, mushrooms, peas, red wine vinegar and Worcestershire sauce. Fry and stir for 3–5 minutes to combine flavours.
6. Break up the beef stock cube into 400ml water and pour into the pot. Bring the mixture to a gentle boil. Do not add the flour yet.
7. Transfer the uncovered casserole to the preheated oven and cook for 30 minutes.
8. If you prefer a thicker sauce, follow the thickening notes above: mix a tablespoon of plain flour into a small amount of cooled sauce, then whisk back in and simmer until thickened.
9. Serve hot with mashed potato, steamed greens or your preferred side and enjoy.

Notes

To thicken: remove 2 tablespoons of hot sauce into a small jug, let it cool for a minute, stir in 1 tablespoon plain flour until smooth, then pour back into the pot and simmer for 5 minutes. Repeat if needed.

Nutrition Information:

Yield:

4

Serving Size:

4

Amount Per Serving:
Calories: 261
Total Fat: 16g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 11g
Cholesterol: 40mg
Sodium: 746mg
Carbohydrates: 17g
Fiber: 4g
Sugar: 7g
Protein: 13g

Please note: all calorie and nutrition information is approximate.

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