Sausage, Apple & Cabbage Casserole
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Sausage, Apple & Cabbage Casserole
This sausage, apple and cabbage casserole is delicious, easy to make, and perfect for a weeknight meal.
In this delicious sausage, apple and cabbage casserole, everything is cooked in one pan, so it's easy to make and perfect for a winter meal. The sausage, apples and cabbage are all cooked to perfection, and the casserole is topped with a delicious gravy. This simple casserole is sure to please, and it's perfect for a weekend meal. Let me know what you think about this version and y'all enjoy.
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Ingredients:
1 lb. link pork sausage
3 tablespoons flour
1 small head green cabbage, shredded
1 can apple slices, undrained
1/3 cup cider vinegar
1 teaspoon salt
1/4 cup water
1/3 cup brown sugar
Lightly coat sausage with flour. In large skillet, over low heat, sauté until browned on all sides. Drain well on paper plate.
Preheat oven to 375°F
In 2 quart casserole, place half the cabbage, all the sausage, then apple slices and apple liquid. Top with rest of cabbage.
Combine brown sugar, vinegar, salt, and 1/4 cup water in small saucepan; or until cabbage is tender-crisp. Nice served with hot buttered noodles.
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Greg's Kitchen
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Knoxville, TN 37918-5346
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Marysville, Ohio 43040-9998
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Greg Kantner / Greg's Kitchen
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Sausages in Cider and Onion Sauce (casserole)
Welcome to Guillaume’s Cuisine. I’d like to share with you some very easy recipes.
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Ingredients:
6 sausages – I prefer free range
2 large onions
Around 400g (4 cups) chestnut mushrooms
Cider (a few tablespoons)
A dash of double cream (‘heavy cream’ in the US) or crème fraiche
A super delicious sausage and apple casserole cooked in the slow cooker
PIEROGIE & SAUSAGE CASSEROLE, A creamy and Delicious Dinner Idea
PIEROGIE & SAUSAGE CASSEROLE, A creamy and Delicious Dinner Idea
Today's Recipe:
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Comforting, Spirit Lifting Creamy Pork and Apple Casserole
This Pork & Apple Casserole is a warm comforting dinner on the table that lifts everyone's spirits and guarantees clear plates all around.
Free printable recipe is available on our site here:
Ingredients:
• 2 tbsp olive oil
• 500g (1/1 lbs) pork shoulder steaks - chopped into large chunks
• ½ tsp salt
• ½ tsp black pepper
• 1 medium onion - peeled and chopped
• 8 mushrooms, sliced (I like chestnut mushrooms, but any medium sized mushroom will do – or swap for 12-14 button mushrooms)
• 2 cloves of garlic - peeled and crushed
• 240ml (1 cup) dry cider
• 420ml (1 ¾ cups) chicken or vegetable stock – water plus 2 stock cubes is fine
• ½ tsp dried sage
• 80ml (1/3 cup) double (heavy) cream
• 2 dessert apples - sliced into wedges (not too thin or they'll disintegrate) - I use Jazz apples
• Fresh sage leaves to serve
• Fresh thinly sliced apple to serve
Serve with roasted radishes, broccoli and mashed potato
Process:
• Preheat your oven to 170c/325f (fan)
• In a flame-proof casserole dish, heat up the oil and add the pork, salt and pepper. Cook on high heat, turning a few times for 5-6 minutes to seal the meat.
• Add the onions and mushrooms, turn the heat down to medium and cook for 5 minutes, stirring every so often until the onions soften.
• Add the garlic and cook for a further minute.
• Add in the cider, stock and dried sage.
• Stir and bring to the boil, place a lid on and place in the oven for 90 minutes. Check on it every so often to give it a stir and make sure it's not going dry. If it is, just add in a splash of water.
• Once the pork has been in the oven for 90 minutes, take it out and stir in the cream and apple slices.
• Place the lid back on and place back in the oven for 25 minutes until the apples are tender.
• Serve with green veg, mashed potatoes or roast potatoes.
• I like to top my casserole with sage leaves, thinly sliced apple and a grind of black pepper.
Can I freeze it?
Yes - make the casserole, then cool, cover and freeze. Defrost overnight in the refrigerator, then reheat as per the make-ahead instructions above.
Can I make it in the slow cooker?
Yes - cook in a large frying pan right up until it's ready to go in the oven, then instead of cooking in the oven, transfer to the slow cooker. Cook on high for 3 hours or low for 5 hours. After this time, add in the sliced apples and cook for a further hour (for high or low heat setting). Stir in the cream right before serving.
If you don't want to mess around with adding apples in the last hour of cooking, you can add them as soon as you add everything to the slow cooker. The apples will be softer and may fall apart a little, but it's a little simpler and easier and will still taste great. The total cooking time in the slow cooker will be 4 hours on a high heat and 6 hours on low heat. I'd also serve with a very thinly sliced apple for garnish too - so you have a bit of crunch and good apple flavour in there.
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Chicken Apple Sausage and Biscuits and Gravy - Food Wishes
Learn how to make your own Chicken Apple Sausage! Imagine a sausage made out of chicken that’s just as juicy and flavorful as one made from pork, then imagine that sausage on a buttermilk biscuit topped with a rich pan gravy. Yes, imagine that. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Chicken Apple Sausage recipe!
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