sausage & cider casserole




Prep Time


Cook Time

This recipe elevates the humble sausage into a scrumptious meal.


For the sausage & cider casserole

  • 2 tablespoons olive oil
  • 12 sausages
  • 5 rashers bacon — cut into strips
  • 50g butter
  • 1 onion — sliced
  • 2 cloves garlic — crushed
  • 1 tablespoon tomato paste
  • 2 tablespoons flour
  • 1¼ cups apple cider
  • 1¼ cups chicken stock
  • ½ teaspoon garlic salt
  • ½ teaspoon ground white pepper
  • 8 fresh sage leaves, plus extra to garnish
  • 1 tablespoon wholegrain mustard
  • 2 small eating apples — peeled and cut into wedges
  • Salt and ground black pepper, to taste
  • Finely chopped fresh parsley, to garnish


For the sausage & cider casserole

  • Preheat the oven to 180°C (160°C fan bake).
  • Heat 1 tablespoon of the oil in a pan. Brown the sausages and transfer to a casserole dish.
  • Add the bacon to the pan the sausages were cooked in and fry until crispy. Transfer to the casserole dish with the sausages.
  • Add the remaining 1 tablespoon of oil and half the butter to the pan. Add the onion and cook for 4 minutes.
  • Stir in the garlic and cook for 2 minutes. Stir in the tomato paste and flour until well combined.
  • Gradually stir in the cider, stock, garlic salt and white pepper and bring to the boil. Stir in the sage and mustard. Simmer for 2 minutes.
  • Add the sauce to the casserole dish, cover and bake for 40 minutes.
  • When the casserole is nearly ready, melt the remaining 25g of butter in a pan. Add the apple wedges and fry gently for 2–3 minutes until golden all over. Season.
  • Add the apples to the casserole. Serve garnished with parsley and sage.