Find More Recipes

Sausage, Liver and Bacon Casserole

Ready in 1 hr 5 mins

Recipe by Graham 

For a real winter treat for yourself and your family or guests, Sausage Liver and Bacon Casserole, served with Creamed Potatoes, makes tasty and hearty meal. Whether you choose lamb's liver or calves' liver is a matter of personal choice or what is available to you. Lamb's liver is a little more tender than calves' liver, but the difference is not too noticeable

Preparation Time

5 Minutes

Cooking Time

1 Hour

Ingredients for Sausage, Liver and Bacon Casserole

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6:

1 tablespoons duck fat or beef dripping
2 medium onions
2 oz flour
  salt and freshly ground pepper
1 lb lamb's liver (or calves' liver)
6 pork sausages
8 oz smoked back bacon rashers (slices)
1 pint beef stock **

How to Cook Sausage, Liver and Bacon Casserole

  1. Peel and roughly chop the onions and cook them very gently in a frying pan (skillet) with duck fat or beef dripping and a little salt and pepper, for about 15 minutes, or until the onions are limp. Remove from the frying pan and place in a casserole dish.
  2. Cut the liver into slices about ½" (1cm) thick and, in the same frying pan, fry quickly on both sides over a high heat until browned on both sides (one minute on each side should be enough). Add to the onions in the casserole dish. Fry the sausages in the same manner - just to brown them, but not to cook them. Cut each sausage into two or three pieces and add to the casserole dish with the liver and onions. Cut the bacon into strips about 1" (2.5cm) wide and add to the casserole (they will cook as the casserole cooks).
  3. Drain off all but about 1 tablespoon of fat from the pan then stir in the flour, seasoned with salt and freshly-ground pepper. Cook gently till browned, stirring all the time. Add the beef stock (** you can make this from a stock cube if you wish) and stir until the liquid boils. Re-season with a little more salt and pepper if required, then transfer to the casserole dish. Cover the dish and transfer to a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for about 30 - 40 minutes. Serve just with Creamed Potatoes.
GRAHAM'S HOT TIP:
A glass of red wine added to the casserole before cooking adds an extra dimension to this recipe.