Sausage and Apple Casserole Recipe
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.
Servings 2 Servings
Calories 524kcal
Ingredients
- 6 Pork Sausages
- 1 teaspoon Cooking Oil
- 1 Large Granny Smith Apple
- 1 Leek
- 1 Small-Medium Echalion or Banana Shallot 35g
- 330 ml Dry Cider 1⅓ Cups
- 175 ml Vegetable Stock ¾ Cup
- 1 tablespoon Grainy Mustard
- 1 tablespoon Honey 20g
- 1 Sprig Thyme
- ½ teaspoon Black Pepper
- 25 g Butter 1 tablespoon + 2 teaspoon
Instructions
- Heat a heavy-based casserole dish or pan over a medium-high heat (I use a 28cm or 11"cast iron flat pan).Drizzle the sausages with the cooking oil and then sear on all sides in the pan, taking care not to burn them.
- Whilst the sausages are searing cut the shallots in half, then peel and cut into 1-2mm (⅛") thick half moon shapes.
- By now, the sausages should be seared nicely; remove them and set aside.Reduce the heat to medium-low and add the butter and sliced shallots to the pan, and cook gently for 5 minutes.
- Cut the leeks into 1cm (½") thick rings and add to the pan with the shallots and butter, and cook for another 5 minutes.
- Core and peel the apple, then cut it into 12 wedges and add to the pan with the shallots and butter.
- Turn the heat up to high, and when the pan begins to sizzle, pour in the cider and reduce it by half.
- Add the vegetable stock, grainy mustard, honey, thyme and black pepper and stir well.
- Add the sausages back into the pan, making sure that they are not completely submerged. Transfer to an oven and cook at 180°C or 350°F, and cook for 25 minutes.
Nutrition
Serving: 1 | Calories: 524kcal | Carbohydrates: 47g | Protein: 15g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 990mg | Fiber: 4g | Sugar: 35g
