Sausage & Cider Casserole

Sausage And Cider Casserole

03 Jan 2020

The third Monday of January is known as Blue Monday because it’s supposed to be the most depressing day of the year. To help you through, we’ve devised a new recipe packed full with comforting, nutritious food to welcome you home from a long workday and help you through the evening. So get comfy, pour yourself a warming cup of tea, and read on! 

This hearty sausage casserole was made for winter. Full of delicious, crave-worthy ingredients and perfect with mashed potatoes or hunks of chunky bread, it’s a winter warmer you’ll come back to again and again.


2tbsp olive oil 

12 pork sausages 

1 large onion, thinly sliced 

2 leeks, sliced 

3 garlic cloves, crushed 

500ml dry cider 

250ml chicken stock 

2tbsp wholegrain mustard 

200g young leaf spinach 

How To Make:

  1. In a lidded flameproof casserole or heavy-based pan, heat half of the olive oil over medium heat. Add your sausages and fry them for around 7 minutes, until all sides are nicely browned. Remove from the heat and transfer to a warmed plate. 
  2. Add the remaining oil into the pan, then slide in the sliced onion and leek. Season conservatively and cook gently for around 11 minutes, until both are softened and translucent. 
  3. Stir in the garlic and cook for another minute before pouring in the dry cider. Leave to bubble for 3 minutes on high heat. Then, add the sausages back to the pan along with the stock. Bring to a simmer and then turn down the heat, leaving the casserole to cook for around 25 minutes, until the sauce is thick and rich. 
  4. Add the mustard and season again with salt and pepper to taste. Before serving, add the spinach and cover the pan with a lid, cooking for around 2 minutes until wilted, then stir. 
  5. Serve with mashed potato, crusty bread, or rice.