Jamie Oliver 5 Ingredients Sausage Casserole

Alright, let’s talk about this dish. Jamie Oliver 5 Ingredients Sausage Casserole. It sounds simple, right? It is. But also—wow. Made it on a damp, grey Tuesday when the wind felt like it had opinions. Five ingredients, a single pan, and somehow the kitchen smelled like home. Sweet apples melting down, parsnips curling into golden strips, sausages crackling into place. (inspired by Jamie Oliver)

Ingredients Needed

• 2 big red onions, the kind that makes your eyes water a bit too much
• 2 sweet apples (I used Gala because that’s what was knocking around)
• 4 parsnips, pale and knobbly, ready to get crispy
• 12 chipolatas – small sausages, slightly smug in how well they work here
• 1 tablespoon of runny honey, not fancy, just honest

How To Make 5 Ingredients Sausage Casserole

1. First – prep your oven. 180°C, 350°F, gas mark 4. That middle-of-the-road temp where everything gets cozy.
2. Now, the onions. Peel ’em. Quarter ’em. Break ’em into messy petals and throw them into your biggest ovenproof frying pan. Medium-high heat. Let them sizzle a bit.
3. Apples next. Don’t overthink it. Quarter, core, skins on. Toss into the pan. They’ll soften, caramelize, almost disappear into something better.
4. Parsnips – this is the fun part. Use a speed-peeler to get long ribbons. It feels like you’re doing something fancy. Layer those over the apples and onions.
5. Then, sausages. No stirring, no faffing. Just lay them right on top. Let gravity sort it out.
6. Oven time. 30 minutes. Grab a cuppa. Read a page of that book you’ve been ignoring.
7. When the timer goes, open the oven, take in that smell. Drizzle the honey over the sausages. It’ll sizzle, caramelize, hug everything in sticky gold. Back in for 5 more minutes.
8. And then. Done. Hot, golden, sweet, savory. Pile it onto plates. Eat standing up if you have to.

Why I Love This Recipe

This casserole didn’t just feed us. It rescued the evening. No stress. No chaos. Just five things coming together like they were always meant to. My youngest asked for seconds – unheard of. That’s the power of a good sausage and a warm kitchen.

Recipe Tips

• Firm apples win. Soft ones go mushy – unless you like that.
• No chipolatas, Fine. Just keep your sausages small and honest.
• Cut stuff roughly the same size. Or don’t. It’ll still taste good.
• Add thyme if you’ve got it. Or don’t. The honey does enough.
• Leftovers,Reheat straight in the pan. Lazy brilliance.

How To Store This 5 Ingredients Sausage Casserole

• At Room Temp: Let it sit too long and it gets weird. Cool it, store it. You know the drill.
• Fridge: Tupperware or just slap some foil over the pan. Eat within 3 days.
• Freezer: Yes, you can freeze it. Thaw overnight in the fridge, not on the counter. You’re not a monster.
• Reheating: Oven: 180°C, covered in foil, 20-ish minutes. Microwave: Medium heat, stir halfway. Don’t rush it.

Let’s Answer a Few Questions! (FAQs)

Can I swap out the sausages?
Yes. Just not for tofu. This isn’t that dish.

How do I know when they’re cooked?
No pink. Juices clear. If you’re worried, use a thermometer. 75°C inside.

What kind of apples work?
Gala or Fuji. Something with snap and sweetness. Avoid mushy ones.

Can I make this ahead?
Yep. Assemble, stick it in the fridge, and bake when you’re ready to live.

Nutrition Facts (per serving)

• Calories: 489
• Carbs: 36.4g
• Protein: 22.4g
• Fat: 28.8g
• Sugar: 24.8g
• Fibre: 10.6g
• Sodium: 1.8g

Try More 5 Ingredients Recipes:

• Jamie Oliver 5 Ingredients Chicken Noodle Stir-fry
• Jamie Oliver 5 Ingredients Carbonara
• Jamie Oliver 5 Ingredients Chicken Soup
• Jamie Oliver 5 Ingredients Roast Chicken