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.



  • 2 tbsp olive oil
  • 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


  • 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.
  • Add the bacon to the pan and fry for 5 minutes until crisp and brown. Transfer to the plate with the sausages.
  • 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.
  • 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.
  • 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.
  • Serve with mashed sweet potato and steamed broccoli.