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    You are in: Home / Recipes / Sausage, Leek and Apple Casserole Recipe
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    Sausage, Leek and Apple Casserole

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Wendy-Bob's Note:

    Since (wisely) investing in a slow cooker / crock pot earlier this year, this casserole has hardly been off the menu. I like to use top quality organic sausages (Duchy chipolatas are my fave) but my other half prefers good old Walls, so I throw in both types to suit both tastes. Serves up great with some mash and steamed greens.

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    Units: US | Metric


    1. 1
      Cut the bacon into slices and brown it in a pan for a few minutes with the sausages. You can use cooking spray if you like but the bacon usually makes enough fat of it's own to help the sausages along.
    2. 2
      While the meat is browning, cut the mushrooms in half, cube the apple, slice the leek and cut the carrot into batons.
    3. 3
      When the meat is done, put it to one side in the crock pot / casserole dish along with the mushrooms and apple. Add the remaining veg (leek and carrot) to the pan to soften a little.
    4. 4
      After a couple of minutes, sprinkle the flour over the veg and mix through (the flour thickens the sauce, but if you prefer a more watery gravy then you can omit this step).
    5. 5
      Add the cider to the pan - it will bubble up to begin with but don't worry about it. Turn up the heat and cook for a couple of minutes to burn the alcohol off (I sniff-test it and cook until it stops smelling boozy).
    6. 6
      Transfer all the ingredients in the pan to the crock pot / casserole dish (cider and all).
    7. 7
      Now this is where you have to use your judgement a bit! I find 300ml water is usually about right to top up my crock pot, but you may find you need a bit more/less depending on the exact amount of ingredients you have used (ie. size of sausages, carrot, etc.). So as not to waste any of the stock cube, I crumble it into the crock pot without dissolving it in water first and then add as much water as is needed to JUST cover all the ingredients.
    8. 8
      CROCKPOT: Cook on Low for 8-9hrs or Medium for around 5hrs.
    9. 9
      OVEN: I've never actually made this in the oven but have no doubt it would work just as well. I would imagine that, if you cover the casserole dish and cook it at around 150 degrees it should be done in a couple of hours.

    Ratings & Reviews:

    • on September 06, 2007


      Wow! In fact Wow! Wow! Wow! - you've just got to try this amazingly tasty recipe! I used some tomato and mozarella pork sausages from Tesco and also threw in a few cherry tomatoes that were lanquishing in the fridge. This is one of the best recipes I have ever made and sooo easy! Thanks Wendy-Bob and more UK recipes please! xxxxxxxx

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 12, 2007


      Absolutely delicious yummy yummy yum yum

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sausage, Leek and Apple Casserole

    Serving Size: 1 (655 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 670.3
    Calories from Fat 465
    Total Fat 51.7 g
    Saturated Fat 17.0 g
    Cholesterol 138.5 mg
    Sodium 1478.1 mg
    Total Carbohydrate 16.7 g
    Dietary Fiber 3.2 g
    Sugars 7.9 g
    Protein 34.2 g

    The following items or measurements are not included:


    pork bouillon cube

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