Sausage and cider casserole
- February 2019
- Serves 6
- Hands-on time 20 min, simmering time 20-25 min
Hearty, one-pan comfort food is what everyone craves during the winter months and a sausage casserole never fails to please. Try this easy recipe and use any leftovers for a meal another night.
- 29.6g (9.8g saturated)
- 14.5g (7.5g sugars)
- 2 tbsp olive oil
- 12 British free-range or organic pork sausages
- 1 large onion, sliced
- 2 leeks, sliced
- 4 tbsp Belazu Medium Sweet Apple Vinegar
- 2 tsp light brown sugar
- 3 garlic cloves, crushed
- 500ml dry cider
- 250ml chicken stock
- 2 tbsp wholegrain mustard
- 200g young leaf spinach
- Heat 1 tbsp olive oil in a large, lidded flameproof casserole or heavy based pan over a medium-high heat. Add the sausages and cook for 6-8 minutes, turning every few minutes, until browned. Transfer to a plate and set aside.
- Add the remaining oil to the pan with the onion and leeks. Stir in a pinch of salt and fry for 10 minutes. Add the vinegar and sugar and cook for 2-3 minutes more, stirring until the liquid has evaporated and the onions/leeks are sticky and caramelised.
- Add the garlic, cook for another minute, then pour in the cider. Bubble for 2-3 minutes over a high heat, then add the stock to the pan along with the sausages. Bring everything up to a simmer, then turn down the heat and cook for 20-25 minutes, or until the sausages are cooked through and the sauce is rich and thickened.
- Stir in the mustard and salt and pepper to taste. Add the spinach and cover with a lid for 2-3 minutes until wilted, then stir it in. Serve two-thirds of the casserole with mash, rice or crusty bread.
Rate & review