Sausage, Apple and Celery Hotpot with Cider



Preparation info

  • Serves


    • Difficulty


Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

One-pot comfort food at its best, this delicious casserole uses pork sausages, apples and celery as its core ingredients; onions, tomatoes and cider are then added along with fresh sage to enhance this winter warmer. (I originally developed this recipe with Fenland Celery using English Bramley apples in the recipe too)


  • 450 g pork sausages, (about 8 sausages)
  • 1 tablespoon rapeseed oil
  • 2 onions, peeled and diced
  • 6 sticks celery, cut into 10cm lengths
  • 2 apples, peeled and cut into wedges
  • 200 g tinned tomatoes, chopped
  • 300 ml dry cider
  • 1 tablespoon chopped fresh sage leaves
  • Salt and pepper to taste


    1. Pre-heat oven to 180°C/350°F/Gas mark 5.
    2. In a large cast iron or ovenproof casserole dish, fry the sausages in the oil until they are browned all over. Take them out and set to one side, then add the onions to the dish and fry them until they have just started to soften.
    3. Add the celery and fry them for a further 5 minutes or until the celery has started to soften. Put the sausages back into the casserole dish, along with the apples, tinned tomatoes, cider and sage leaves. Season to taste with salt and pepper.
    4. Cover and place the casserole dish into a pre-heated oven and cook for 1 hour.
    5. Serve with steamed seasonal greens and mashed potatoes or as a one-pot meal with crusty bread.