This cider, apple and sausage casserole is a family favourite, my mum used to serve it up in a big cast iron casserole dish in the middle of the table, along with a big dish heaped high with buttery fluffy mashed potatoes. You would know that it was a great dinner if everyone around the table went quiet once plates had been filled, all too busy eating to make conversation!
Pork with apples is a classic flavour combination, one I am especially fond of with me being from the West Country, the home of great cider! This is quite a sweet dish with the apples and cider, I have tried it with apple and pork sausages but they really were a bit sweet, I find it works best with good quality plain pork sausages. (I’m not going to lie, editing all my photos of the sausages frying made me seriously hungry!)
This is a great economical meal, and it is easy to scale up the quantities as required. You can get supermarket own brand dry cider fairly cheaply too, and you only need one bottle for a casserole that serves four. I tend to use a dry cider, but whatever you have available will work fine. This is such a great ‘shove it all in a pot, pop it in the oven and set the timer’ kind of meal!!
With the apples, cooking apples work best – try not to use sweet varieties if using eating apples (eg Pink Lady) as these will just go to mush. If you don’t have cooking apples to hand eating apples will work just fine, they just go a bit softer and you’ll have a sweeter sauce. I usually just core the apples and cook them sliced with their skins on, but if you are cooking this for small children its probably best to peel the apples as well.
This dish reheats well, I always make enough for four so we can enjoy it twice in one week!
If you loved this Cider, Apple and Sausage Casserole Recipe check out my Vegetable Goulash recipe.
- 225g Pork Sausages (Or about 2-3 sausages per person)
- 100g of Carrots,
- 100g Onions
- 100g Cooking Apples
- 1 tbsp Plain Flour
- 1 teaspoon chopped Fresh Sage (you can substitute dried sage)
- 300ml Apple Cider
- Vegetable Oil
- Mashing Potatoes (2-3 per person)
- A knob of butter
- Splash of whole milk
- Pre-heat your oven to 180'C. Roughly chop and peel your onions and carrots, and core and slice your apples.
- Place a large oven-proof pan (one that has a lid) over a medium heat, and fry the sausages in a little vegetable oil until they brown on each side.
- Remove the browned sausages and place onto a plate.
- In the pan fry the apples, onions and carrots over a medium heat until slightly softened.
- Stir in the flour and cook a couple of mins until the apples and vegetables are lightly browned. Put sausages back into the pan and stir in the sage, along with a good grind of black pepper. Pour in the cider, stir and cover.
- Place in the oven for 45 mins.
- Twenty minutes before its ready to come out of the oven, peel and boil your potatoes until soft, drain and return to the pan along with a knob of butter, a good splash of milk and plenty of salt and pepper and mash until smooth.