The best herbs to use in your sausage casserole depend on your personal preferences, as well as the other ingredients you’ve chosen for the recipe.
If you’re looking for a more traditional sausage casserole, consider using parsley or sage. Parsley is a very mild herb that goes well with the flavors of most meats and starchy dishes like potatoes.
Sage is a more penetrating flavor that complements the meatiness of the sausage but doesn’t overwhelm it.
Who doesn’t love a good sausage casserole?
It’s a staple at my house, and I’m always looking for new ways to kick it up a notch.
Herbs are one of the easiest and most flavorful ways to add some zing to your casseroles.
There are so many herbs that go well with sausage casserole, but I’ve come up with my top 16 favorites that you have to try!
What Herbs Go with Sausage Casserole? 16 Best Herbs
It’s no secret that sausage casserole is one of the best dishes you can make on a cold night.
It’s easy to prep, it’s hearty, and it’s delicious.
But if you’re only using sausage, pasta, and sauce, you’re missing out on the chance to make your meal truly extraordinary.
The key to a perfect sausage casserole is adding herbs.
Herbs like sage, thyme, and rosemary add depth of flavor and dimension to your dish.
And by making sure that you have the right herbs, you can give yourself the opportunity to discover an incredible flavor combination that will please the entire family.
Instead of just popping open a can of sauce and throwing in some pasta noodles, take a few extra minutes to make your meal something special.
The next time you decide to whip up a batch of sausage casserole for dinner, consider adding some herbs!
So, let’s cover these herbs!
Sage is one of the most commonly used herbs in sausage casseroles, as it pairs nicely with the savory ingredients.
To use sage, finely chop the leaves, and add them sparingly to your casserole after it has been cooking for about 30 minutes.
You will want to wait 30 minutes so that the flavor of the sage can settle into the other ingredients before you can taste it.
After adding it, let your casserole simmer for another 20 minutes so that all of your ingredients can properly absorb its flavor.
This pine-like herb adds a sharp aroma and flavorful punch to any dish.
You can chop it up and sprinkle it into the casserole or use whole sprigs as garnish.
Like sage, rosemary tastes best when added at the last minute, so wait until you’re almost done cooking before adding it into your dish.
Thyme is a classic herb for casserole dishes.
Its taste is both savory and sweet, making it a great companion for casseroles with a bit of sugar in them (like sausage and apple casseroles).
To add thyme to your dish, add an appropriate amount of thyme leaves (usually around 1 teaspoonful) after you’ve added all the other ingredients.
You can either mix it in thoroughly, or leave it on top for decoration.
Oregano adds a nice kick to any dish, and it stands up well to sausage’s bold flavors.
I recommend adding it halfway through cooking so it has time to blend with the other ingredients.
Basil is a great herb for casseroles, and its subtle flavor adds a depth that can’t be matched.
You can use the chopped leaves in a big way, or throw them into smaller batches to make fresh pesto.
Coriander is another herb that works well in dishes like casseroles, especially those with sausage-based sauces.
Not only does it add a delicious flavor to any dish, it also helps keep the meat from drying out.
So whether you’re making Italian sausage casserole or a traditional meatloaf, coriander can make all the difference in the world.
You can use both flat-leaf and curly varieties of parsley, depending on your preference.
If you want to use curly parsley, it’s best to buy it fresh so that you can add in the stems as well.
If not, dried parsley is perfectly fine, just make sure to chop it finely before using.
Add your herbs at the end of cooking for maximum flavor retention.
Chives are a common herb that goes well with sausage casserole, whether you’re thinking of making an Italian-style sausage casserole or just looking for some herbaceous bite.
Chives can be added to your sausage casserole by being finely chopped and mixed in during the cooking process.
They go particularly well with garlic and thyme, so it might be worth adding a clove of garlic or two when you throw in your chives.
If you’re worried about having enough flavor, don’t worry—chives are part of the onion family, so they pack quite a punch!
It’s hard to go wrong with dill—it’s one of our favorites because of its simplicity and versatility. You can use fresh dill or dried.
If you’re using fresh dill, add it near the end of your cooking process, so you don’t lose any flavor.
Just make sure that you wash the dill thoroughly before adding it to your casserole (and wash it again if you’re using it as a garnish!)
Fennel seed is easy to find in the spice aisle and adds a lovely, mild anise flavor to your casserole.
This herb pairs especially well with other Italian spices, like oregano and basil.
Just be sure not to add too much fennel seed—it’s very strong in flavor and can easily overpower other ingredients if you’re not careful.
Paprika adds a sweet, smoky zest to any dish, including sausage casseroles.
Sprinkle it on top of your dish at the end of cooking to avoid burning it (it tastes terrible when it burns!).
This herb’s a great way to give your casserole an extra kick without having to buy a whole new spice rack.
These guys can be tricky—you definitely don’t want to eat them whole, but they add a delicious peppery taste when ground up and sprinkled into your dish.
If you don’t want to grind them yourself, look for pre-ground leaves in the spice section of your local grocery store.
Just toss in a few pinches with the rest of your spices once you start sauteing.
Mint is a great addition to sausage casseroles, especially if you want to create a dish with an Asian flair.
You should also use mint when pairing sausage with butter and cheese—it will help balance out the richness of those flavors.
If you’re feeling adventurous, try adding mint with pine nuts and sesame seeds and dry-roasting them together before tossing them into your casserole.
Tarragon is another great herb to add some spice to your sausage casserole.
It goes well with mustard and other condiments that often accompany sausage dishes.
Try adding some tarragon at the beginning of the process—it has a strong flavor that holds up well over time, so you can add it in before or during the cooking process.
Adding garlic is a simple way to change up the flavor of your sausage casserole.
Just sauté the meat in garlic oil before you add it to the casserole.
If you don’t have any garlic oil, just chop up some garlic and sauté it until fragrant before adding your preferred cooking oil.
Taking that time will really allow the garlic to infuse into the oil and create a more flavorful dish.
One thing to look out for is that if you use too much garlic, it will overpower the other flavors in your dish—so make sure to taste as you go!
Also, if you use fresh garlic, be careful not to go too light on it—a little bit of raw or undercooked garlic can be very overpowering.
16 Herbs that Go with Sausage Casserole
- Fennel seed
- Bay Leaves
- Pick any amount of herbs from this list to use in your meal.
- Prepare the rest of your ingredients.
- Be ready to munch in no time!