Ludlow Sausage and Cider Casserole
Thick butcher's pork sausages gently braised with traditional dry cider, sliced apples, and wholegrain mustard in a rich, warming gravy.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Flameproof casserole dish with lid
- •Wooden spoon
- •Chopping board
- •Chef's knife
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 34 g
- carbs
- 28 g
- fibre
- 4 g
- protein
- 24 g
- calories
- 540 kcal
Instructions
- 1
Heat the vegetable oil in a large flameproof casserole dish over medium heat on the hob.
- 2
Add the sausages and fry for eight minutes until browned on all sides, then transfer to a plate.
- 3
Melt the butter in the same dish over low heat.
- 4
Add the sliced onions and fry gently for ten minutes until soft and golden brown.
- 5
Stir in the apple slices and cook for three minutes until lightly softened at the edges.
- 6
Sprinkle over the plain flour and stir continuously for one minute to coat the onions and apples.
- 7
Gradually pour in the dry cider and chicken stock, stirring constantly to avoid lumps.
- 8
Add the wholegrain mustard, fresh thyme sprigs, salt, and freshly cracked black pepper.
- 9
Return the browned sausages to the dish, nestling them into the liquid.
- 10
Cover with a lid and simmer gently on low heat for thirty minutes until the gravy is thick.
- 11
Discard the thyme stalks and taste the sauce, adding more seasoning if needed before serving.
Chef's tips
Choose high-meat-content butcher's sausages so they hold their shape and deliver maximum savoury depth. Avoid sweet dessert cider, as traditional dry or vintage farmhouse cider yields a much better balanced gravy.
Ingredient substitutions
- dry cider → equal parts cloudy apple juice and chicken stock with 1 tsp cider vinegar
- wholegrain mustard → 1 tsp English mustard
Storage
Store leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a covered saucepan over medium-low heat on the hob until piping hot, adding a splash of stock if the sauce is too thick.
Common mistakes to avoid
- •Using sweet commercial cider, which makes the casserole cloying
- •Boiling the dish rapidly, which risks splitting the sausages and toughening the meat
- •Skipping the initial browning of the sausages, losing caramelised flavour
Serving suggestions
Cooked Ludlow Sausage and Cider Casserole?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from West Midlands
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
