A comforting casserole of pork sausages, apples and onions in a mustard and cider sauce.
Serves 4 | Preparation: 20 minutes | Cooking: 55 minutes | Total: 75 minutes
Times include the chilling, soaking or resting stated in the method. Cooking times are a guide: check tenderness and doneness before serving.
Ingredients
8 pork sausages, about 600 g
15 ml rapeseed oil
300 g onions, sliced
250 g carrots, sliced
300 g firm apples, cored and cut into thick wedges
15 g plain flour
300 ml dry cider
300 ml low-salt chicken stock
15 g wholegrain mustard
3 thyme sprigs
Salt and black pepper
Method
Heat the oil in a wide lidded casserole. Brown the sausages on all sides for 10 minutes; they will finish cooking later. Set aside.
Cook the onions and carrots in the same pan for 12 minutes. Stir in the flour for 1 minute.
Pour in the cider and stock gradually, stirring. Add mustard and thyme and bring to a simmer.
Return the sausages. Cover and simmer gently for 20 minutes, then add the apple wedges and cook uncovered for 10–15 minutes until the apples soften but hold their shape.
Check sausages are cooked throughout, reaching 75°C for 30 seconds with a clean probe. Remove thyme stems and season. Serve with mashed potatoes prepared separately.
Variations and substitutions
Replace cider with 200 ml unsweetened apple juice and 100 ml extra stock for an alcohol-free version. Vegetarian sausages can be cooked to their packet instructions and added near the end with vegetable stock. Choose suitable gluten-free sausages and use cornflour if needed.
Homegrown and seasonal produce
Firm stored eating apples hold their shape better than Bramleys. Use windfalls promptly only if sound, washing well and cutting away bruises; discard mouldy fruit.
Storage and freezing
Cool promptly in shallow portions and refrigerate within 2 hours at 5°C or below. Eat within 48 hours. Freeze in labelled portions for up to 3 months for best quality. Defrost in the fridge, use within 24 hours and reheat only once until steaming hot throughout.
Find more ideas in the complete recipe menu. Explore our growing guide finder and From Garden to Kitchen guide, or plan your next harvest with Your Growing Companion.
Stock photograph illustrating ingredients or a serving idea. These recipes are practical ideas to try; they are not presented as all having been tested in my kitchen.
