Sausage And Cider Casserole Recipes

SLOW-COOKER SAUSAGE CASSEROLE

Steps:

• Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
• Brown the sausages all over in the same frying pan - make sure they get a really good colour because they won't get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
• Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don't add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

SAUSAGE AND CIDER CASSEROLE WITH APPLES AND SAGE

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. Heat the oil in a large flameproof casserole (with a lid). Add the sausages and brown them all over, then transfer to a plate.
• Add the bacon lardons to the casserole and fry for 5 minutes until the fat is crisp and brown. Transfer to the plate with the sausages.
• Drain off all but 1 tbsp of the oil from the casserole, add half the butter and, when melted, add the onions and garlic. Cover and cook for 10 minutes, stirring now and then, until soft and lightly browned.
• Take off the lid, stir in the parsnips and celery and cook for 2 minutes more. Stir in the tomato purée and flour, then gradually stir in the cider and stock and bring to the boil.
• Return the sausages and bacon to the casserole, then stir in the sage and mustard. Cover, put in the oven and cook for 40 minutes.
• When the casserole is ready, melt the remaining butter in a non-stick frying pan. Quarter, core and slice the apples into wedges. Add them to the pan and fry gently for 2-3 minutes until golden all over and just tender. Season with a little salt and pepper.
• Remove the casserole from the oven, stir in the apples and season to taste (add a squeeze of lemon if you think it needs it). Sprinkle with the fried sage leaves, if using. Serve with baked potatoes or mash and greens.

SAUSAGE AND CIDER CASSEROLE

Steps:

• Heat 1 tbsp olive oil in a large, lidded flameproof casserole or heavy based pan over a medium-high heat. Add the sausages and cook for 6-8 minutes, turning every few minutes, until browned. Transfer to a plate and set aside.
• Add the remaining oil to the pan with the onion and leeks. Stir in a pinch of salt and fry for 10 minutes. Add the vinegar and sugar and cook for 2-3 minutes more, stirring until the liquid has evaporated and the onions/leeks are sticky and caramelised.
• Add the garlic, cook for another minute, then pour in the cider. Bubble for 2-3 minutes over a high heat, then add the stock to the pan along with the sausages. Bring everything up to a simmer, then turn down the heat and cook for 20-25 minutes, or until the sausages are cooked through and the sauce is rich and thickened.
• Stir in the mustard and salt and pepper to taste. Add the spinach and cover with a lid for 2-3 minutes until wilted, then stir it in. Serve two-thirds of the casserole with mash, rice or crusty bread.

SCRUMPY SAUSAGE CASSEROLE

Steps:

• Lightly fry the sausages in some oil, we only want to colour them, they don't need to be cooked through
• In the same pan, add the onion and cook for a 5 minutes on a low heat to soften (not brown), then add the leek, followed by the carrots. Mix well and simmer for a few more minutes. Add a splash of water if the pan is becoming too dry.
• Add the flour to the pan and make sure the vegetables are all coated, cook for 30 seconds more.
• Add the apple, then the cider, wait until it bubbles for a few seconds then add the chicken stock. Stir well. Bring to a simmer, cover and cook on a very low heat for around an hour.
• After an hour, check the casserole. Season with salt and pepper to taste. It should be slightly thick, but not too thick. If you'd like the casserole a bit thicker, let it simmer with the top off until you have the desired consistency.
• Serve with crusty bread and butter. Lovely!

PORK SAUSAGES BRAISED IN CIDER WITH APPLES AND JUNIPER

Steps:

• Begin by taking a large, heavy-based frying pan, place it on a medium heat and add 1 dessertspoon of the oil to it. As soon as it's hot, fry the sausages until they are nicely browned on all sides, then, using a draining spoon, transfer them to a plate. Now add the onions, garlic and bacon to the frying pan and cook these until they have also browned at the edges - about 10 minutes. Meanwhile, place the casserole on to another heat source, again turned to medium, add the other dessertspoon of oil, then, when it's hot, add the apple rings and brown these on both sides, which will take 2-3 minutes. After that, add the sausages, followed by the bacon, onion and garlic, then sprinkle the flour in to soak up the juices, stirring it gently with a wooden spoon. Next add the cider and cider vinegar, a little at a time, stirring after each addition. Then add the thyme, bay leaves and crushed juniper berries, season with salt and pepper, but not too much salt because of the bacon. After that, put the lid on and simmer very gently on the lowest possible heat for 1 hour. Serve with mashed potato which you can watch being made on our Cookery School Video on this page.