Cider Sausage Casserole

silver ladle in casserole scooping out sausage

5 from 2 votes

This Cider Sausage Casserole is hearty, delicious and bursting with flavour! It's easy to make and perfect for the cooler months.

Prep Time10

Cook Time2 10

Total Time2 20

Course: Dinner, Main Course

Cuisine: British

Servings:

Author: Chris Collins

Cost: £2 / $3

Equipment

Large Casserole Dish with Heavy Lid
Sharp Knife & Chopping Board
Wooden Spoon
Jug (for stock)

Ingredients

8 Good Quality Pork Sausages
1x 600ml bottle of Medium-Dry Cider (approx 2 1/2 cups)
2 1/2 cups / 625ml Chicken Stock
2 medium stalks of Celery, diced into bite sized chunks
2 medium Carrots, diced into bite sized chunks
2 medium Onions, peeled & quartered
1 large Potato, diced into large bite sized pieces
2 cloves of Garlic, finely diced
2 sprigs of Fresh Thyme
2 small Bay Leaves
2 tbsp Flour
1 tbsp Wholegrain Mustard
1 tsp Dried Sage
1 tbsp Olive Oil
Salt & Pepper, to taste

Instructions

Sausages: In a large casserole dish over medium-high heat add 1 tbsp olive oil. Add in the sausages and fry until nicely browned, then remove to a side bowl. Don't worry about cooking them right through, just focus on browning them.
Veg: In the leftover sausage fat add in carrot, celery and onion. Fry until they begin to caramelize, scraping off any leftover flavour stuck to the pan as you go. Add in garlic and fry for 1-2mins longer.
Liquids: Reduce heat to medium and stir in 2 tbsp flour. Gradually begin to pour in chicken stock, stirring as you go to ensure to lumps form. Pour in cider.
Cook: Add the sausages back in then add potato, thyme, bay leaves, sage, mustard and a good pinch of salt and pepper. Give it all a good stir then leave on a low simmer with the lid on for 1 hour 30mins. This is important to marry the flavours and burn off the alcohol. After, take off the lid and simmer for another 20-30mins, or until the sauce reduces down and thickens. Turn up to a rapid simmer if you need to.
Serve: Serve as it is or with a chunk of buttered bread. Enjoy!

Video

Notes

a) Sausages - The sausages are the star of the show so try and get your hands on some good quality sausages! I recommend a 'neutral' flavour (here I use Cumberland) and in all cases make sure they're pork sausages.

b) Cider - A lot of similar recipes actually use strong/dry cider, but I prefer the touch of sweetness that a medium-dry brings. I use Thatchers (my fave cider). I don't recommend a regular non-dry cider, way too sweet!

c) Calories - based on sharing between 4 people:

Nutrition