Sausage, Bacon, Onion & Cider Casserole with Creamy Mash

A cosy stovetop casserole of browned pork sausages, smoky bacon, sweet onions, apple and carrots in a mustardy cider gravy, finished with peas and served over creamy buttery mash.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the bacon into a large deep frying pan or casserole over medium heat. Cook for 4–5 minutes until browned and crisp and it has released its fat. Remove with a slotted spoon and set aside, leaving the fat in the pan.

Step 2

Increase the heat to medium-high. Add the sausages and brown for 6–8 minutes, turning regularly. They only need colour at this point; they'll finish cooking in the sauce. Remove and set aside with the bacon.

Step 3

Reduce the heat to medium-low. Add the onions with a small pinch of salt. Cook for 8–10 minutes, stirring occasionally, until very soft and beginning to caramelise. If the pan is unusually dry, add a teaspoon of oil.

Step 4

Add the carrots and cook for 3 minutes. Add the apple and garlic and cook for another 1 minute. Some of the apple will eventually soften into the gravy while some pieces should remain intact.

Step 5

Sprinkle over the flour and stir for 1 minute. Gradually pour in the cider while stirring and scraping the bottom of the pan. Let it bubble for 2–3 minutes.

Step 6

Add: chicken stock Dijon mustard wholegrain mustard Worcestershire sauce thyme bay leaf black pepper Stir well and bring to a gentle simmer.

Step 7

Return the sausages to the pan. Cover loosely and simmer gently over low heat for 25 minutes, turning the sausages once halfway through. Remove the lid and simmer for another 5 minutes to begin reducing the gravy.

Step 8

Return the crispy bacon to the casserole and cook uncovered for another 5 minutes. Add the frozen peas for the final 3 minutes. The finished sauce should be rich and glossy rather than watery. If it still looks thin, remove the sausages temporarily and simmer the sauce for another few minutes.

Step 9

While the casserole cooks, peel the potatoes and cut into even chunks. Cover with cold salted water, bring to the boil and cook for 15–18 minutes, until completely tender. Drain thoroughly and return to the hot saucepan for 1–2 minutes to steam dry. Mash with: 50 g butter 80 ml warm milk salt black pepper Add a little more milk until you have the consistency you want.

Step 10

Remove the bay leaf and any thyme stalks. Taste the gravy before adding salt — the bacon, sausages, stock and Worcestershire all contribute seasoning. Adjust with a little extra Dijon, Worcestershire or black pepper if needed. Turn off the heat and stir in 15 g cold butter for a silky finish.

Step 11

Pile the creamy mash into shallow bowls and spoon over plenty of the onion, carrot, apple, bacon and cider gravy. Add 2 sausages per person, making sure everyone gets plenty of the bacon and peas. A little chopped parsley over the top is excellent if you have it.