I have tried various sausage casserole recipes in a bid to combat this, but can't seem to solve the problem.
I always brown the sausages first, draining away any water/fat, but when the casserole comes out of teh oven it has a thick, greasy layer on it rendering it uneatable. I know this isn't normal as it never used to happen but can't work out what I was doing differently back then.
I have tried various types of sausage, both fresh and frozen.
Maybe it's a sign I shouldn't be feeding my family sausages ;)
You can get the greasy layer off by letting a sheet of kitchen roll sit on top to soak it up. Might need several sheets. Works best if you let it get a little cold, do the fat-soaking, then heat again.
PS - I was so sure your title said greasylawyer !!
It's also down to the quality of the sausages - frozen ones are pretty crap tbh. If you use the more expensive ones (finest, etc) it's not so bad, though it slightly defeats the frugality objective, doesn't it?