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Sausage and Cider Casserole

Preparation Time
20 mins
Cooking Time
25 mins
Calories Per Serving


  • 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


  1. Heat 1 tbsp olive oil in a large, lidded flameproof casserole or heavy-based pan over 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 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.