This Cider Sausage Casserole is hearty, delicious and bursting with flavour! It’s easy to make and perfect for the cooler months.
If you’re looking for a new casserole recipe, or even a way to spruce up some store-bought sausages, I’ve got a funky feeling you’re gonna love this sausage cider casserole. Although on the surface it may seem like a strange combo, it 100% works. Follow me…
Cider Sausage Casserole
Cider and sausage is actually more of a classic combo than you may think. At their most basic, it’s essentially just pork and apple, which as we know is a match made in heaven. By adding cider into a sausage casserole you allow a flavour exchange between the cider and sausages which is second to none.
What Sausages to use?
As these are the star of the show, I recommend getting your hands on some good quality sausages. I’d go for a ‘neutral’ flavour (no fancy added ingredients) and just ensure you’re using pork sausages. Pork and cider is the killer combo here!
What strength of Cider to use?
A lot of cider sausage recipes go for a strong dry cider, but I actually prefer a medium-dry. I like the touch of sweetness and tanginess a medium-dry brings with it. In all cases though just avoid regular strength non-dry cider, it’ll be too sweet.
What brand of Cider to use?
I always go Thatchers, purely because it’s my favourite cider. General rule – if you wouldn’t drink it, don’t cook with it!
Process shots: add sausages to casserole dish (photo 1), brown then remove (photo 2), add onion, carrot, celery (photo 3), fry then add garlic (photo 4), stir in flour (photo 5), stir in chicken stock and cider (photo 6), add herbs/seasoning, potatoes, sausages (photo 7), simmer with lid on (photo 8).
What herbs work best in this casserole?
Sage is a classic pairing with pork, so I definitely recommend including that. Bay leaves are great for casseroles as they inject a gorgeous, almost woody background flavour, so definitely chuck them in. Finally I recommend some fresh thyme, just to give that final kick of flavour.
Simmering is essential!
Really important to simmer the casserole for at least 1 hour 30mins with the lid on, then longer with the lid off to reduce it down. A good amount of time on the stove serves 3 purposes:
- Burns off the alcohol to ensure that sharp flavour is tamed.
- Marries the flavours together.
- Tenderizes the sausage so they’re buttery soft!
Don’t rush this or you’ll be left with a watery, pungent casserole ☹️
Serving Cider Sausage Casserole
This is pretty hearty served up as it is, but if you really want to ‘go for it’ I recommend a chunk of buttered bread 😛
If you’re after another delicious sausage casserole recipe check out my Sausage and Bean Casserole!
For more similar recipes check out these beauties:
Recipes using Sausages
- Honey Mustard Sausage Tray Bake
- Devilled Sausages
- Homemade Sausages
- Toad in the Hole
- Sausage and Mash Pie
Alrighty, let’s tuck into the full recipe for this Cider Sausage Casserole shall we?!
How to make Cider Sausage Casserole (Full Recipe & Video)
Cider Sausage Casserole
- Large Casserole Dish with Heavy Lid
- Sharp Knife & Chopping Board
- Wooden Spoon
- Jug (for stock)
Ingredients (check list):
- 8 Good Quality Pork Sausages
- 1x 600ml bottle of Medium-Dry Cider (approx 2 1/2 cups)
- 2 1/2 cups / 625ml Chicken Stock
- 2 medium stalks of Celery, diced into bite sized chunks
- 2 medium Carrots, diced into bite sized chunks
- 2 medium Onions, peeled & quartered
- 1 large Potato, diced into large bite sized pieces
- 2 cloves of Garlic, finely diced
- 2 sprigs of Fresh Thyme
- 2 small Bay Leaves
- 2 tbsp Flour
- 1 tbsp Wholegrain Mustard
- 1 tsp Dried Sage
- 1 tbsp Olive Oil
- Salt & Pepper, to taste
- Sausages: In a large casserole dish over medium-high heat add 1 tbsp olive oil. Add in the sausages and fry until nicely browned, then remove to a side bowl. Don't worry about cooking them right through, just focus on browning them.
- Veg: In the leftover sausage fat add in carrot, celery and onion. Fry until they begin to caramelize, scraping off any leftover flavour stuck to the pan as you go. Add in garlic and fry for 1-2mins longer.
- Liquids: Reduce heat to medium and stir in 2 tbsp flour. Gradually begin to pour in chicken stock, stirring as you go to ensure to lumps form. Pour in cider.
- Cook: Add the sausages back in then add potato, thyme, bay leaves, sage, mustard and a good pinch of salt and pepper. Give it all a good stir then leave on a low simmer with the lid on for 1 hour 30mins. This is important to marry the flavours and burn off the alcohol. After, take off the lid and simmer for another 20-30mins, or until the sauce reduces down and thickens. Turn up to a rapid simmer if you need to.
- Serve: Serve as it is or with a chunk of buttered bread. Enjoy!
Quick 1 min demo!
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