Venison and pork sausage casserole with red wine


Whilst I was visiting a friend in Oxford a few weeks ago her mum made the best sausage casserole I’ve ever had. I decided to try it for myself with a mixture of venison and pork sausages. It’s quick to prepare and ideal for a family meal or a dinner party, and can be done in the oven or in a slow cooker.

Serves 5-8 depending on portion size. I served it with mash and broccoli and cauliflower cheese.


  • 6 venison sausages
  • 10 pork sausages
  • 1 pack (7 slices) smoked back bacon, cut into strips
  • 2 large onions (one white and one red), cut into strips
  • 200g mushrooms, quartered
  • 3 tbsp tomato puree
  • 300ml red wine
  • 1 litre beef stock (I used two rich beef Knorr stockpots)
  • 1tbsp olive oil for frying
  • Seasoning: 1 tsp rosemary, 1 tsp thyme, 1 tsp garlic pepper and lots of of sea salt and freshly ground black pepper


  1. Preheat oven to 200C/ 390F/ Gas Mark 6.
  2. Chop the mushrooms, onions and bacon.
  3. Fry the onions and bacon in olive oil and add to a casserole dish.
  4. Brown the sausages in olive oil and the red wine, gently simmer to boil off the alcohol. Add to the casserole dish.
  5. Add the mushrooms, beef stock and seasoning to a lidded casserole dish and bake in the oven for at least 1 hour. (Or alternatively, if using a slow cooker instead of baking in the oven, cook on low for 8 hours.)

For a thicker gravy also add some beef instant gravy to the dish.


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