The first time I made this, I was in an “empty fridge but full heart” kind of mood. It was a Thursday, damp and grey, and I had a few sausages hanging around from the butcher’s (the good ones, thick and herby). There was also one lonely apple at the bottom of the fruit bowl, bruised but sweet-smelling. That’s when I remembered James Martin’s sausage and apple casserole — classic comfort, no fuss, and exactly what that day needed.
This recipe doesn’t try to be fancy. It’s rich, rustic, a little tangy from the apples and Worcestershire sauce, and all the better for it. If you’re anything like me, you’ll end up scraping the pan with crusty bread before it hits the table.
Why You’ll Love It
- It’s hearty and warm — exactly what your soul (and belly) needs on a chilly night.
- You can swap ingredients in and out depending on what’s knocking about in your fridge.
- Great for feeding a family or a hungry crowd — everyone always goes back for seconds.
- Comes together in under an hour, no faffing.
- Leftovers taste even better the next day (especially on toast, just saying).
- Smells absolutely divine as it bubbles away — like Sunday lunch met a pub dinner and fell in love.
Ingredients
- 1 medium onion, chopped
- 1 medium pepper (any colour will do), sliced
- 250g cooking apples, peeled and sliced (Granny Smith or Bramley are fab)
- 1–2 cloves garlic, minced or 2 tsp garlic purée
- 100g streaky bacon, chopped
- 2 tsp oil for cooking
- 8 large sausages (Cumberland or herby pork are lovely)
- 1 tbsp plain flour
- 120ml stock (chicken or veg both work)
- 400g can chopped tomatoes
- 1 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- ½ tsp salt
- Black pepper, to taste
How to Make It
Sizzle your sausages:
Heat oil in a big casserole pan. Add the sausages, bacon, and onion, and let them catch a little colour — about 3–4 mins. You’re looking for golden edges, not charred regrets.
Soften the veg:
Chuck in the pepper and garlic, cook for another few minutes, then stir in the sliced apples. Give everything a mix and let the apples soften ever so slightly — don’t overdo it, we’re not making applesauce.
Build your base:
Scoop the sausage mixture out of the pan and set aside. Turn the heat down, then stir in the flour (plus a smidge more oil if things look dry). It’ll look a bit pasty, don’t worry.
Add the sauce goods:
Pour in the stock, tomatoes, tomato purée, Worcestershire sauce, salt, and a good grind of pepper. Stir well — it’ll smell incredible already.
Simmer to perfection:
Return the sausages, bacon, and veg to the pan. Bring everything to a gentle bubble, then cover and simmer for 15 minutes. Stir halfway through, because love is in the stirring.
Finish strong:
Take off the lid and let it go for another 5–10 minutes until it thickens up slightly. Taste it — you might want a touch more salt or a squeeze of something tangy (a cheeky bit of mustard or vinegar, maybe).
Common Mistakes and How to Dodge Them
Why is my sauce too thin?
Give it time. Simmer uncovered for the last 10 minutes and it’ll thicken. If not, a tiny spoon of cornflour slurry will help.
Can I use eating apples instead of cooking apples?
You can — they’ll hold their shape more and add a sweeter note. Just balance with an extra splash of Worcestershire or a squeeze of lemon.
My sausages split!
That’s from cooking them too hard, too fast. Next time, brown them gently on medium heat.
Forgot the bacon — is it ruined?
Not at all. It’s still hearty and delicious without it. Maybe chuck in a splash of smoked paprika instead?
Storage and Reheating
Fridge: Let it cool, then pop into an airtight container. Keeps for 3–4 days.
Freezer: Freeze in portions. Reheat straight from frozen in a saucepan with a splash of water or stock — low and slow does it.
Reheat: Microwave works fine (just cover it), but the stovetop is best for keeping that lovely saucy texture.
Frequently Asked Questions
Can I use veggie sausages?
Yep! Just use a veggie-friendly stock and adjust cook time so they don’t turn to mush.
Do I need to peel the apples?
If the skins are tough or waxy, yes. If not, leave them on for more texture — up to you.
Can I cook this in the oven instead?
Absolutely. After building the sauce, pop it all into an ovenproof dish and bake at 180°C for about 25 mins.
What’s best to serve it with?
Mash. Full stop. But rice, crusty bread, or even a baked potato would do you proud.
Nutrition Facts (Per Serving)
- Calories: 380
- Total Fat: 25g
- Saturated Fat: 8g
- Carbs: 23g
- Sugars: 8g
- Fibre: 4g
- Protein: 16g
- Sodium: 900mg
Try More Recipes:
James Martin Sausage And Apple Casserole
Description
A warm, rustic casserole of golden sausages, apples, and bacon in a rich tomato sauce — comfort food at its finest.
Ingredients
Instructions
- Brown sausages, bacon, and onion in oil.
- Add garlic, pepper, and apples. Cook for 3–4 minutes.
- Remove mixture. Stir flour into pan, add liquids and sauce ingredients.
- Return meat and veg, simmer 15 minutes.
- Season to taste, simmer uncovered for 5–10 mins.
- Serve hot with mash or crusty bread.
Notes
- Browning adds depth — don’t skip it.
- Taste as you go and adjust seasoning.
- Freeze in batches for easy future dinners.
- Add mustard or vinegar at the end if it needs a zing.