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Sausage and Apple Casserole with Leeks

Sausage and apple casserole with leeks in a cider and mustard sauce a delicious and easy winter-warming stew with very British roots.

Cooking in a shade over 45 minutes, this is very much a quick recipe in the world of casseroles and stews and it tastes wonderful.

Overhead sausage and apple casserole with leeks and a mustard and cider sauce.

Simple Sausage Casserole

I love a good sausage and love making my own, I have recipes for everything from homemade Cumberland sausage to Italian sausage here on my website.

However, my recent return to the UK has seen me return to a place that seels the sausage I love right off the slab.

Of course that does not mean that I have given up making sausages, I’m just eating more lol!

This super simple and pretty quick sausage and apple casserole uses fab sausages from a local butcher.

Pork and apple sausages to be precise, which play nicely with the apple in the dish.

After searing our sausages are finished off in the oven with a simple cider and grainy mustard sauce.

And the whole thing cooks in well under an hour!

Sausage and apple casserole with leeks and a mustard and cider sauce..

Frequently Asked Questions

What are the best sausages to use?

The world of sausages is your oyster, but there are two flavours I would avoid, paprika and garlic. Neither in my mind are good bedfellows with the flavour of apple.

Flavours that work particularly well are nutmeg, cinnamon or mace. As a result, something like the lesser heard of Manchester or Marylebone sausages would be particularly good.

As would be my very own British breakfast sausage.

What cider should I use?

Again feel free to experiment but you should definitely avoid sweet or flavoured ciders. A simple dry apple or pear cider is your friend in this recipe.

I used a Sxollie Granny Smiths cider that matched up really well with the Granny Smiths apples.

A quick note if you are from the US, cider in this recipe refers to hard cider, the boozy stuff! As with my notes above try and find something labelled as dry if you can.

Do I have to use grainy mustard?

No not at all, it is your dinner, you can do what you like! For me, its milder taste and texture make it the perfect addition to the dish.

You could use English or German yellow mustard if you want the flavour to be more prominent. If you want the flavour to be less pronounced then something like a dijon would be perfect.

A piece of sausage from a sausage and apple casserole served with swede and carrot mash.

Serving Suggestions

For me, this sausage and apple casserole screams for mash.

It would be very easy to settle for a simple and magical buttery mashed potato which would work wonderfully.

But don’t get tunnel-visioned, this is equally good with a celeriac mash or my personal favourite swede and carrot mash.

If you wanted a splash of green then I would add some simply cooked asparagus in spring (avoiding the garlic for this recipe).

Green beans in summer, again skipping the addition of the garlic, but the almonds would be a perfect addition.

Later in the year then I would add some simply roasted tenderstem broccoli slipped in the oven with the sausage casserole.

Sausage and apple casserole with leeks, mustard and cider sauce and swede and carrot mash.
Yield: 2 Servings

Sausage and Apple Casserole Recipe

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

A very British sausage and apple casserole, easy and relatively quick to cook for a stew, this dish will become a family favourite that can be scaled up really easily.

Ingredients

  • 6 Pork Sausages
  • 1 Tsp Cooking Oil
  • 1 Large Granny Smith Apple
  • 1 Leek
  • 1 (~35g) Shallot
  • 330ml (1⅓ Cup) Dry Cider
  • 175ml (¾ Cup) Vegetable Stock
  • 1 Tbsp Grainy Mustard
  • 1 Tbsp Honey
  • 1 Sprig Thyme
  • 1/2 Tsp Black Pepper
  • 25g (1 Tbsp + 2 Tsp) Butter

Instructions

  1. Heat a heavy based casserole dish or pan over a medium high heat (I use a 28cm cast iron flat pan).
  2. Drizzle the sausages with the cooking oil and then sear on all sides in the pan taking care not to burn.
  3. Whilst the sausages are searing cut the shallots in half, then peel and cut into 1-2mm thick half moon shapes.
  4. By now the sausages should be seared nicely, remove them and set aside.
  5. Reduce the heat to medium low and add the butter and sliced shallots to the pan and cook gently for 5 minutes.
  6. Cut the leeks into 1cm thick rings and add to the pan with the shallots and butter and cook for another 5 minutes.
  7. Core and peel the apple then cut it into 12 wedges and add to the pan with the shallots and butter.
  8. Turn the heat up to high and when the pan begins to sizzle pour in the cider and reduce it by half.
  9. Add the vegetable stock, grainy mustard, honey, thyme and black pepper and stir well.
  10. Add the sausages back into the pan making sure that they are not completely submerged,
  11. Transfer to an oven and cook at 180°C or 350°F and cook for 25 minutes.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 524Total Fat: 32gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 86mgSodium: 990mgCarbohydrates: 47gFiber: 4gSugar: 35gProtein: 15g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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