This rich Sausage and Chorizo Casserole is quick, easy and absolutely delicious. The perfect budget midweek family dinner for miserable rainy days.
It’s July as I write this recipe. Perhaps not the right time for sausage casserole recipes.
Easy Sausage and Chorizo Casserole is something that I’d usually eat in winter when you need something warm and comforting. It’s certainly comfort food!
But it hasn’t stopped raining for weeks and shows no sign of stopping for more than a few hours any time soon.
I need the comfort of a big warming casserole!
Why I Love This Easy Sausage Casserole
I absolutely love this recipe for sausage and chorizo casserole because:
- The combination of red wine, chorizo and paprika means that it’s a really rich, tasty flavour. Delicious!
- Chorizo sausages are gorgeous in pretty much everything IMO.
- It only needs to simmer for about 20 minutes, so it’s a nice fast dinner, perfect for midweek and busy days.
- It’s relatively cheap, and you can use budget sausages.
- There aren’t too many ingredients.
- You can add extra veggies if you want to.
- It smells wonderful!
Ingredients for Sausage and Chorizo Casserole
This is one of my favourite easy recipes, so I try to keep things simple, using as few ingredients as possible for my chorizo sausage casserole. I use:
Pork Sausages
Chorizo
Red Onion
Garlic – I use a puree because I’m a massive cheat. You can swap for 2 cloves if you prefer.
Red Wine – I usually use Shiraz. Just a cheap Aldi one, though. It doesn’t need to be fancy.
Red Peppers – I love how this sausage chorizo casserole looks with just big chunks of red pepper. You can use other colours too, though, if you prefer.
Tinned Chopped Tomatoes
Chicken Stock – Veg stock would be fine, too.
Paprika – I prefer this to smoked paprika in this recipe.
Thyme
Cumin
What Kind of Sausages Should You Use?
I use cheap Aldi Pork sausages most of the time. They don’t need to be anything fancy, but if you can afford them, sausages with a higher meat content will always taste better and be healthier.
Is This a Spicy Sausage and Chorizo Casserole?
It’s a bit spicy. The chorizo and paprika give it a little heat, but I wouldn’t say it’s hot.
If you want a really spicy sausage and chorizo casserole, add hot paprika or some chilli powder or flakes.
Can You Skip the Wine?
Sausage and chorizo casserole without wine wouldn’t have the same rich flavours. But it wouldn’t be horrible! Just add some extra stock and a tablespoon of tomato puree.
Can You Add Other Veggies?
You can add carrots to this sausage and chorizo casserole easily. Just peel, slice, and throw them in with the peppers.
Can You Add Beans?
Yes, I often add butter beans for a sausage chorizo and bean casserole.
I haven’t tried them, but kidney beans might be good, too.
How to Make Sausage and Chorizo Casserole – Step-by-Step Instructions
This recipe is really easy, and you can do it in one pan if you fry the sausages.
You can get full instructions and quantities in the recipe card at the bottom of this post.
Step One – Brown the Sausages
You can fry the sausages in a little cooking spray or oil in a flameproof pan or dish on the hob and then remove them before using the same pan for the rest of the recipe, returning the sausages later.
But I tend to brown mine on a baking tray in the oven. This means that it’s not a one pot sausage and chorizo casserole. But browning them in the oven means they can cook while I chop my chorizo and veg and start frying my other ingredients.
It means I can do two things at a time and finish everything faster.
If you fry them, remove them from the pan and leave them to one side. If you bake them, they probably won’t be brown until you need them, but if they are, remove them from the baking tray and leave to one side until needed.
Step Two – Fry the Chorizo
If I’m cooking with chorizo (which might be unpopular), I always fry it before my onions.
Chorizo releases lots of oil, so you can avoid using any cooking spray or olive oil, and you cook your onions in a nice spicy oil.
Fry them in a large flameproof dish (I use my cast iron Dutch oven) over medium heat for about 5 minutes until your pan is coated in oil.
Step Three – Add the Onions
Add the onions and fry for 5 minutes, stirring often until the onions are softening.
Step Four – Add the Garlic
I use garlic puree because it’s just easy to keep in the fridge. But you can use 2 cloves of crushed garlic if you prefer.
Either way, stir in and fry for around 3 minutes.
Step Five – Wine Time
Pour in the red wine and stir well. Bring to a simmer and reduce the heat slightly.
Simmer for 3 minutes, stirring often, scraping the bottom of the pan to make sure nothing sticks.
Step Six – Sausages and Peppers
Add the browned sausages and the thick slices of red pepper.
Step Seven – The Rest
Add the tomatoes, stock, paprika, thyme, cumin, salt, and pepper and stir it together well.
Step Eight – Simmer
Bring to a simmer and cook for 20 minutes, stirring occasionally.
If, after 20 minutes, your sauce is still very watery, simmer for 5-10 minutes longer.
Serve straight from the pan with crusty bread or potatoes.
What to Serve with Sausage and Chorizo Casserole
I generally serve my sausage and chorizo casserole with crusty homemade bread. Mashed potatoes would be lovely, too.
You Might Also Like
If you like this sausage and chorizo recipe, you might also want to try:
- Sausage and Bean Casserole
- Bean and Sausage Pasta Bake
- Sausage and Beer Casserole
- Prawn and Chorizo Pasta
- Chicken and Chorizo Pasta Bake
- Beef and Chorizo Stew
Sausage and Chorizo Casserole
Ingredients
- 8 Pork Sausages (Browned and set to one side)
- 225 g Chorizo (Sliced)
- 1 Red Onion (Finely Diced)
- 1 Teaspoon Garlic Puree (or 2 cloves crushed garlic)
- 200 ml Red Wine
- 3 Red Peppers (Seeds removed and cut into thick slices)
- 400 g Chopped Tomatoes
- 500 ml Chicken Stock
- 2 Tablespoons Paprika
- 1 Teaspoon Thyme
- ½ Teaspoon Cumin
- Pinch Salt and pepper
Instructions
- Heat a large flameproof dish over medium heat.
- Add the chorizo and fry for 5 minutes, stirring often until it’s released lots of oil.
- Add the onions and fry for a further 5 minutes, stirring often until they are softening.
- Stir in the garlic and fry for around 3 minutes.
- Pour in the red wine and stir well.
- Bring to a simmer and reduce the heat slightly.
- Simmer for 3 minutes, stirring often, scraping the bottom of the pan to make sure nothing sticks.
- Add the browned sausages and red pepper.
- Add the tomatoes, stock, paprika, thyme, cumin, salt, and pepper and stir it together well.
- Bring to a simmer and cook for 20 minutes, stirring occasionally.
- If, after 20 minutes, your sauce is still very watery, simmer for 5-10 minutes longer.
- Serve straight from the pan.
Notes
- I brown my sausages in the oven while I’m chopping and frying the chorizo and onion to save time, but you can fry them in the same flameproof dish and then set them to one side until needed.
- See the post above for more tips and advice.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
