Boozy sausage, celery and apple hotpot with cider

One-pot comfort food at its best. Add a good slosh of cider along with fresh sage to bring this fantastic casserole together.

Serves: 4
Preparation time: 10 minutes
Cooking time: 1 hour 15 minutes

Boozy Sausage, Apple and Fenland Celery Hotpot with Cider - from above


450g good quality sausages (8 sausages)

1 tbsp rapeseed oil

6 shallots, peeled and diced

6 sticks Fenland celery, cut into 10cm lengths

2 Bramley apples, peeled and cut into wedges

200g tinned tomatoes, chopped

300ml dry cider

1 tbsp fresh sage leaves, chopped

Salt and pepper


1. Pre-heat the oven to 180°C/R5. 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 diced shallots and fry until they have just started to soften.

2. Add the celery and fry for a further 5 minutes until soft. Add the sausages to the casserole dish, along with the apples, tinned tomatoes, cider and sage leaves, and season to taste with salt and pepper.

3. Cover and place the casserole dish into a pre-heated oven and cook for 1 hour.

Serve with steamed, seasonal greens and mashed potatoes or as a one-pot meal with crusty bread.

Recipe and image courtesy of

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