Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Sausage and apple casserole recipe

61 ratings

Make this easy sausage casserole recipe for a classic winter warmer. This has a triple apple hit for maximum autumnal flavour - using pork and apple sausages, caramelised apple wedges and a rich apple cider sauce. See method

Serves 4
10 mins to prepare and 35 mins to cook
508 calories / serving
Freezable
Dairy-free

Ingredients

1 tbsp olive oil
8 pork & apple sausages
2 medium leeks (about 500g), sliced
2 apples, cored and cut into wedges
2 tbsp flour
2 tbsp wholegrain mustard
250ml cider or apple juice
1 chicken stock cube, made up to 350ml
2 x 400g tins butter beans

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
2125kj
508kcal 25%
Fat
24g 34%
Saturates
7g 34%
Sugars
17g 18%
Salt
3g 49%

of the reference intake
Carbohydrate 40.4g Protein 29.4g Fibre 9.1g

Method

Heat ½ tbsp oil in a lidded casserole dish over a medium heat. Add the sausages and fry for 5-6 mins, turning frequently, until golden on all sides. Set aside on plate.
Stir the leeks into the oil left in the pan, add a splash of water, turn the heat up to medium-high and fry for 8-10 mins until soft. Add the apples and fry for another 2-3 mins. Stir in the flour until it dissolves into the juices, then stir in the mustard and cider or apple juice. Add 250ml stock to the pan. Bring to a simmer, nestle in the sausages, cover and simmer for 10 mins, then remove the lid and simmer for 5 mins more until the sauce thickens slightly and the sausages have cooked through.
Meanwhile, tip the butter beans (including the water in the tins) into a separate pan and heat over a medium-high heat until simmering and the butter beans have heated through. Drain, then mash well with 50ml of the remaining stock and some seasoning. Add the remaining stock once mashed for a smoother texture if you like. Serve in shallow bowls with the sausage casserole.

See more Sausage recipes