Sausage, Cider and Apple Casserole

This casserole is packed full of beautiful flavours, marrying the time honoured favourites of pork and apple and creating a warming and satisfying meal.

At a glance

Approx 45 minutes
Serves 4 to 6 people


  • 1 tbsp sunflower oil
  • 8 pork sausages
  • 200g bacon cut into strips
  • 2 medium onions, chopped
  • 2 garlic cloves, crushed
  • 2 large celery sticks, chopped
  • 1 tbsp tomato purée
  • 2 tbsp plain flour
  • 300ml medium or dry cider
  • 300ml fresh chicken stock
  • 8 fresh sage leaves, chopped
  • 1 tbsp wholegrain mustard
  • 3 small apples


  1. Heat the oven to 180°C/160°C fan. Heat the oil in a large pan (with a lid). Add the sausages and brown them all over, then transfer to a plate.
  2. Add the bacon to the pan and fry for 5 minutes until crisp and brown. Transfer to the plate with the sausages.
  3. Drain off all but 1 tbsp of the oil from the pan, add the onions and garlic. Cover and cook for 10 minutes, stirring now and then, until soft and lightly browned.
  4. Take off the lid, stir in the celery and cook for 2 minutes more. Stir in the tomato purée and flour, then gradually stir in the cider and stock and bring to the boil.
  5. Return the sausages and bacon to the casserole, then stir in the sage and mustard. Add the thick sliced apples. Cover, put in the oven and cook for 30 minutes.
  6. Serve with mashed sweet potato and steamed broccoli.