Sausage and Apple Casserole with Leeks and Mustard

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.

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 sells the sausage I love right off the slab. This recipe joins other new recipes like a sausage curry, slow cooker sausages, sausage hotpot, currywurst, sausage tray bake, devilled sausages and sausage salad.

Let’s not forget the old stalwart that is the full English breakfast either!

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, 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.

If you want something a little heartier then you musty check out my beef sausage and lentil casserole!

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.

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, clapshot (swede and potato 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.

Equipment Used

I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Oven.
• 28cm or 11cm shallow skillet or cast iron casserole pan.
• Kitchen tongs.
• Chopping board.
• Kitchen knife.
• Weighing scales and or measuring cups and spoons.
• Vegetable peeler.
• Apple corer.
• Stirring and serving spoons.