This delicious sausage & cider casserole served with a large scoop of colcannon is a lovely warming autumn dish. A big family favourite and so simple to make. It makes a great alternative to a traditional Sunday roast dinner.
Filled with lovely autumn flavours sausage & cider casserole never fails to please. I use a nice pork and cider sausage from Booths – they taste just amazing. To make the casserole simply brown the sausages in a frying pan and then add to a casserole dish with the sliced onion, carrot and apple, pour over a mixture of apple cider and beef stock and cook in the oven for around 90 minutes. Easy.
To serve I like to ladle it over a good dollop of colcannon – lovely creamy mashed potatoes mixed with sautéed cavolo nero, onion and garlic with a good swirl of wholegrain mustard. This is autumn in a dish for me!
A delicious warming autumn meal filled with lovely autumn flavours. A great family meal.
- 8 plump sausages
- 1 English red apple - peeled and sliced
- 3 carrots - sliced
- 2 brown onions - sliced into half moons
- 1/2 pint beef stock
- 1/2 pint apple cider
- 1.5kg potatoes - peeled and cut into quarters
- 4 handfuls of cavolo nero - finely sliced
- 1 red onion - finely sliced.
- 2 cloves of garlic - chopped
- milk and butter for mashing
- 2 tsp wholegrain mustard
- Preheat the oven to 200C
- Brown the sausages in a frying pan.
- Add the sausages, carrots, apple and brown onions to a casserole dish
- Pour over the beef stock and cider and season with salt & pepper.
- Place into the oven and cook for 90 minutes.
- If the casserole needs thickening just add a couple of spoonfuls of cornflour mixed with a drop of water - stir into the casserole and bring to the boil.
- To make the colcannon - boil the potatoes in salted water until tender.
- Whilst the potatoes cook - heat a splash of olive oil in a wok style pan and gently fry the red onion, garlic and cavolo nero until tender.
- Once the potatoes are cooked mash them with milk and butter and stir the greens into them with the wholegrain mustard.
To serve - add a generous scoop of colcannon and top with the delicious sausage casserole.
I always make ‘too much’ colcannon because it makes unbelievably good bubble & squeak the next day… topped with a nice runny fried egg. TOO GOOD!