Sausage and cider casserole

Sausage and cider casserole
  • Serves icon Serves 6
  • Time icon 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.

Nutrition: per serving

Calories
415kcals
Fat
29.6g (9.8g saturated)
Protein
14.7g
Carbohydrates
14.5g (7.5g sugars)
Fibre
5g
Salt
1.7g
Calories
415kcals
Fat
29.6g (9.8g saturated)
Protein
14.7g
Carbohydrates
14.5g (7.5g sugars)
Fibre
5g
Salt
1.7g

Ingredients

  • 2 tbsp olive oil
  • 12 British free-range or organic pork sausages
  • 1 large onion, sliced
  • 2 leeks, sliced
  • 3 garlic cloves, crushed
  • 500ml dry cider
  • 250ml chicken stock
  • 2 tbsp wholegrain mustard
  • 200g young leaf spinach

Method

  1. 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.
  2. Add the remaining oil to the pan with the onion and leeks. Stir in a pinch of salt and cook gently for 10-12 minutes until softened and beginning to caramelise.
  3. 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.
  4. 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.

Recipe By

The delicious. food team

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