Sausage, beetroot and apple stew
- January 2023
- Serves 3-4
- Hands-on time 20 min. Simmering time 35 min
Earthy beetroot contrasts with sharp apples and tangy cider in this sausage stew. Prepare all the elements while the sausages brown and the onions sweat down, then you can leave it bubbling away while you enjoy a glass of wine.
Eat well for less during the cold months with our budget winter recipes.
- 28.6g (9.8g saturated)
- 46.5g (25.1g sugars)
- 1 tbsp olive or rapeseed oil
- 400g pork sausages
- 1 large or 2 small onions, sliced
- 300ml dry cider
- 400ml chicken or vegetable stock
- 500g beetroot, stalks sliced and roots cut into 0.5cm wedges
- 1 large floury potato, cut into 1.5cm cubes
- 1 tsp dijon mustard
- 3 sage sprigs
- 2 eating apples, cored and sliced
- Heat the oil in a large lidded casserole dish over a medium heat. Add the sausages and cook for 5 minutes until browned all over, then lift them out onto a plate. Tip the onions into the pan with a pinch of salt and cook over a low medium heat for 5 minutes, stirring occasionally. Add the beetroot (both the stalks and roots) and cook for 10 minutes.
- Increase the heat a little and add the cider. Let it simmer for a few minutes then pour in the stock. Stir in the potato, mustard and sage (reserving a few leaves to serve). Return the sausages to the pan. Cover and simmer over a low medium heat for 25 min.
- Stir in the apples and simmer without the lid on for about 10 minutes, until the sauce has reduced a little and the veg are tender. Season to taste, shred the reserved sage leaves and scatter them over to serve.
If you like your beetroot really soft, boil the wedges in a pan of salted water for 5 mins before adding to the pot.
When you season this dish at the end of cooking you might like to try adding a little cider vinegar as well as salt and pepper. Acidity can open up the other flavours in any dish, making everything taste brighter.
Eco tip: When you season this dish at the end of cooking you might like to try adding a little cider vinegar as well as salt and pepper. Acidity can open up the other flavours in any dish, making everything taste brighter.
You can make this stew then freeze it for up to 2 months. Defrost thoroughly before reheating.
Rate & review
Or, how about...?
Stews, casseroles, pot-roasts and slow-roasts
Italian sausage and lentil stew (cotechino al’Inglese)
A recipe for a classic Italian sausage and lentil stew...
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter