Our warming sausage and cider casserole makes a delicious, filling family meal that’s perfect for cold days – for extra deliciousness serve alongside proper homemade colcannon – yum!
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 and is just perfect for gathering the family around the table.
How to make sausage and cider casserole
Filled with lovely autumn flavours sausage & cider casserole never fails to please.
First up you need to make sure you use proper sausages – go for an artisan brand and definitely high meat content.
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. It’s just so super simple!
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.
DO YOU NEED TO BROWN SAUSAGES BEFORE PUTTING IN CASSEROLE?
Yes – always brown the sausages otherwise your casserole will just look unpleasant – browned sausages make it look a whole lot more delicious!
HOW TO MAKE SAUSAGE & CIDER CASSEROLE STRETCH TO FEED MORE
- Add in more veggies – try mushrooms, sliced peppers or leeks.
- Throw in a tin of beans or lentils – try butterbeans, they go nicely with sausages
WHAT TO EAT WITH SAUSAGE CASSEROLE
- We love this with the colcannon potatoes – if you’re making colcannon then make too much of it because colcannon makes unbelievably good bubble & squeak the next day… topped with a nice runny fried egg. TOO GOOD!
- Try creamy mashed potatoes.
- Go for a healthier mash and mash together sweet potatoes, carrots and swedes.
- Spoon into baked potatoes.
- Try with pasta or boiled rice.
- Eat it just as it is with a buttered bread roll.
MORE EASY SAUSAGE RECIPES FOR YOU TO TRY
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