Sausage & Cider Casserole – A Warming One-Pot Wonder

There’s nothing quite like a hearty casserole to warm you up on a chilly evening. This classic British recipe combines juicy, high-quality sausages, sweet onions, earthy root vegetables, and a splash of cider for a beautifully balanced dish that’s both indulgent and wholesome.

At Thomas Joseph Butchery, we believe that great ingredients make great meals. That’s why this dish is best made with our Caramelised Onion Sausages. Packed with rich, savoury depth, these sausages pair beautifully with our Organic Bakers Potatoes, Organic Carrots, and Organic Leeks for a rustic, flavour-packed dish.

Why This Sausage & Cider Casserole Stands Out

This isn’t just any sausage casserole. Our version is:

• Packed with flavour – Using Caramelised Onion Sausages adds a delicious depth and a hint of sweetness.
• Infused with cider – The slight sweetness and acidity of dry cider enhance the savoury richness of the sausages.
• A one-pot wonder – Minimal washing up, maximum flavour.
• Made with premium, organic vegetables – Sourced from our Organic Fruit & Vegetables range.

Ingredients (Serves 4-6)

For the Casserole:

• Caramelised Onion Sausages – 6 large sausages
• Organic Bakers Potatoes – 500g, halved if large
• Organic Carrots – 2 large, peeled and chopped
• Organic Leeks – 2, trimmed and sliced
• Onion – 1 large, finely sliced (available in our Organic Fruit & Vegetables)
• Garlic – 3 cloves, minced (Organic Garlic)
• Dry cider – 500ml (such as Aspall or another good-quality British cider)
• Chicken stock – 250ml
• Wholegrain mustard – 1 tbsp
• Worcestershire sauce – 1 tbsp
• Fresh thyme – A few sprigs
• Bay leaves – 2
• Olive oil – 2 tbsp
• Salt & pepper – To taste

For Serving:

• Sourdough Bread or buttery mash
• Fresh parsley, chopped

How to Make the Perfect Sausage & Cider Casserole

1. Brown the Sausages for Maximum Flavour

Heat 1 tablespoon of olive oil in a large casserole dish over medium heat. Add the Caramelised Onion Sausages and cook until golden brown on all sides (about 5 minutes). Remove and set aside. Browning them first locks in flavour and ensures they don’t fall apart during slow cooking.

2. Soften the Vegetables

In the same pan, add the remaining olive oil, then toss in the onion, Organic Leeks, and Organic Carrots. Cook for about 5 minutes until they soften and start to caramelise. Stir in the garlic and cook for another minute until fragrant.

3. Build the Flavour Base

Stir in the wholegrain mustard and Worcestershire sauce, coating the vegetables in their rich, tangy flavours. Pour in the dry cider, scraping up any browned bits from the bottom of the pan—this is where a lot of the depth comes from. Let it simmer for a couple of minutes to cook off the alcohol slightly.

4. Add the Stock and Sausages

Pour in the chicken stock, then return the browned sausages to the pan along with the thyme and bay leaves. Season with salt and pepper, then bring everything to a gentle simmer.

5. Add the Potatoes and Let It Simmer

Drop in the Organic Bakers Potatoes, ensuring they’re nestled into the liquid but not fully submerged. Cover and simmer for about 40 minutes on low heat, stirring occasionally. The flavours will deepen, and the sausages will become beautifully tender.

6. Adjust Seasoning & Serve

Taste and adjust the seasoning if needed. Remove the bay leaves and thyme sprigs. Garnish with chopped fresh parsley and serve with crusty sourdough bread or buttery mash.

Order the Best Ingredients from TJB

Looking to recreate this dish at home? Order our Caramelised Onion Sausages and organic vegetables today for the finest quality ingredients delivered straight to your door.

👉 Order now and cook up a classic British casserole with the best of the best. 👈