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Hearty Dinners/ Pork

Cider Sausage Casserole

October 28, 2020 by Chris Collins

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…

silver ladle in casserole scooping out sausage

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).

8 step by step photos showing how to make cider sausage casserole

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:

  1. Burns off the alcohol to ensure that sharp flavour is tamed.
  2. Marries the flavours together.
  3. Tenderizes the sausage so they’re buttery soft!

Don’t rush this or you’ll be left with a watery, pungent casserole ☹️

closeup shot of wooden spoon lifting up sausage in casserole dish

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

Alrighty, let’s tuck into the full recipe for this Cider Sausage Casserole shall we?!

casserole served in white dish with golden spoon digging in

How to make Cider Sausage Casserole (Full Recipe & Video)

silver ladle in casserole scooping out sausage

Cider Sausage Casserole

This Cider Sausage Casserole is hearty, delicious and bursting with flavour! It's easy to make and perfect for the cooler months.
5 from 2 votes
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Servings (click & slide): 4
Course: Dinner / Main Course
Cuisine: British
Prep Time: 10 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 20 minutes
Calories per serving: 580kcal
Cost per serving: £2 / $3


  • 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!


a) Sausages - The sausages are the star of the show so try and get your hands on some good quality sausages! I recommend a 'neutral' flavour (here I use Cumberland) and in all cases make sure they're pork sausages.
b) Cider - A lot of similar recipes actually use strong/dry cider, but I prefer the touch of sweetness that a medium-dry brings. I use Thatchers (my fave cider). I don't recommend a regular non-dry cider, way too sweet!
c) Calories - based on sharing between 4 people:

Your Private Notes:


Nutrition Facts
Cider Sausage Casserole
Amount Per Serving
Calories 580 Calories from Fat 313
% Daily Value*
Fat 34.8g54%
Saturated Fat 10.081g50%
Trans Fat 0.128g
Polyunsaturated Fat 6.134g
Monounsaturated Fat 14.912g
Cholesterol 88mg29%
Sodium 1010mg42%
Potassium 1033mg30%
Carbohydrates 34.94g12%
Fiber 4.4g18%
Sugar 5.84g6%
Protein 23.4g47%
Vitamin A 5294IU106%
Vitamin C 25.3mg31%
Calcium 65mg7%
Iron 2.75mg15%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Recipe Rating


  • Reply
    August 18, 2023 at 8:01 pm

    5 stars
    So this recipe is a definite keeper. I can’t actually say much about the taste, as my husband proceeded to eat the ENTIRE casserole BY HIMSELF. I only had a brief taste while adjusting the seasonings while cooking it.

    I’m making it again tonight to taste it for myself

    • Reply
      Chris Collins
      August 19, 2023 at 10:02 am

      So great to hear it went down well with the husband and I hope you love it just as much! C.

  • Reply
    February 23, 2021 at 7:07 am

    5 stars
    Tried this for the first time last night, it was absolutely gorgeous, hubby said it was the best sausage casserole ever!! This is a keeper.

  • Reply
    Mary Ann
    November 2, 2020 at 6:12 am

    If I could rate your recipe by sight and sound.. I would say it is pushing 5 stars!
    Just a question, is Cumberland sausage a name brand, or a particular sausage?
    Thanks 🙂

    • Reply
      Chris Collins
      November 5, 2020 at 1:00 pm

      It’s a variety of sausage that originates in Cumbria. It’s got a chunkier texture than other varieties of sausages and often seasoned with less herbs/spices 🙂