Pork & Apple Sausage Casserole

Ingredients

Serves: 4

• 8 Wicks Manor Pork and Apple Sausages
• 2 Tbsp Olive Oil
• 1 large Onion, sliced
• 2 Garlic Cloves, minced
• 2 Carrots, sliced into rounds
• 2 Celery Sticks, chopped
• 2 Apples (e.g. Braeburn or Pink Lady), peeled, cored & cut into wedges
• 2 sprigs Fresh Thyme (or ½ tsp dried)
• 1 tsp Dijon Mustard
• 1 Tbsp Plain Flour
• 500 ml Chicken Stock
• 150 ml Apple Cider (or extra stock if not using cider)
• 1 Bay Leaf
• Salt & black pepper, to taste
• Fresh Parsley, chopped (to garnish)
  

Instructions

1. Brown sausages: In a large casserole dish, heat 1 Tbsp olive oil. Fry sausages over medium heat until golden on all sides (about 8–10 mins). Remove and set aside.
2. Cook vegetables: Add remaining oil, then sauté onion, garlic, carrots, and celery for 5–6 mins until softened.
3. Add apples & flavour: Stir in apples, thyme, and mustard.
4. Sprinkle flour over vegetables and cook for 1 min to thicken.
5. Deglaze: Pour in cider and stir, scraping up any browned bits from the pan. Add chicken stock and bay leaf. Bring to a simmer.
6. Return sausages: Place sausages back into the casserole. Cover with lid and simmer gently on low heat for 30–35 mins, until sausages are cooked through and sauce thickened.
7. Finish & serve: Remove bay leaf, season with salt & pepper. Garnish with fresh parsley.
   
   
   

Recipe Inspiration here