Sausage, Bacon and Cider Casserole




Prep Time


Cook Time

I like to serve this budget-friendly casserole over a creamy mash. You can use any kind of sausages.


  • 1 tablespoon cooking oil
  • 12 sausages
  • 200g bacon – diced
  • 3 ribs celery – finely sliced
  • 2 carrots – finely sliced
  • 2 onions – cut into wedges
  • 4 cloves garlic – crushed
  • ¼ cup flour
  • 3 tablespoons tomato purée
  • 3 tablespoons fresh sage or 2 teaspoons dried sage
  • 660ml apple cider
  • 150ml chicken stock
  • Ground black pepper, to taste


  • Preheat oven to 180°C (160°C fan bake).
  • Heat a large pan over a medium heat. Add the oil and brown the sausages on all sides. Transfer to a large oven dish.
  • Brown the bacon in the same pan, then set aside with the sausages.
  • Add the celery, carrots, onions and garlic to the same pan and cook for 4–5 minutes until they start to caramelise.
  • Add the flour and stir to coat the vegetables. Cook for 2 minutes.
  • Stir in the tomato purée and sage.
  • Add the cider, stock and pepper and bring to a simmer.
  • Pour over the sausages and bacon, cover and bake for 40–50 minutes.