Best 7 Baked Sausages With Leeks Apples And Cider Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Baked sausages with leeks, apples, and cider is a traditional dish that is both flavorful and hearty. This classic recipe is perfect for a cold winter night, and it's sure to please everyone at the table. The combination of sweet apples, savory sausages, and tangy cider creates a delicious and memorable dish.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED SAUSAGES WITH APPLES SHEET PAN DINNER



Baked Sausages with Apples Sheet Pan Dinner image

Baked Sausages with Apples Sheet Pan Dinner - these pork sausages are perfectly baked together with apples, fingerling potatoes, baby carrots and lots of fresh herbs, all in one pan making it super easy for cleanup and ready in just 35 minutes!

Provided by Joanna Cismaru

Categories     Dinner     Main Course

Time 35m

Number Of Ingredients 11

2 large apples (cored and cut into cubes, I used Granny Smith)
1 1/2 pound fingerling potatoes
1/2 pound baby carrots
1 large red onion (cut into wedges)
2 tablespoon fresh sage (chopped)
2 tablespoon fresh rosemary (chopped)
2 tablespoon honey
3 tablespoon olive oil
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
4 links pork sausages

Steps:

  • Preheat the oven to 400 F degrees.
  • In a large bowl combine the apple cubes, fingerling potatoes, baby carrots, onion, sage and rosemary. Drizzle the honey and olive oil over, season generously with salt and pepper then toss really well so that everything.
  • Arrange the veggies and apples in a large shallow roasting pan. Arrange the sausages in and around the vegetables.
  • Bake for 30 minutes or until golden and cooked through.

Nutrition Facts : Calories 681 kcal, Carbohydrate 59 g, Protein 21 g, Fat 41 g, SaturatedFat 11 g, Cholesterol 81 mg, Sodium 1066 mg, Fiber 8 g, Sugar 23 g, ServingSize 1 serving

BAKED SAUSAGES WITH LEEKS, APPLES AND CIDER



Baked Sausages With Leeks, Apples and Cider image

This is a wonderfully warming dish. Because it's a quick midweek dish, throw it in the oven without browning the sausages first.

Provided by English_Rose

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

3 leeks, washed and cut into 1in lengths
2 apples, cored and cut into wedges
8 pork and herb sausages
3 tablespoons olive oil
1 ounce butter
1 cup cider
2 tablespoons coarse grain mustard

Steps:

  • Preheat the oven to 375°F
  • Put the leeks and apples into a roasting tin that will hold the sausages in a single layer. Put the sausages on top of the leeks and apples and drizzle over the oil.
  • Season and toss together. Dot with the butter and pour over the cider. Bake for 50 minutes to 1 hour.
  • About 15 minutes before it's ready, spread the mustard over the sausages and return to the oven.
  • Serve the sausages and leeks with extra pan juices spooned over and mash or rosemary roasted potatoes.

SAUSAGE AND LEEK CASSEROLE



Sausage and Leek Casserole image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time P1DT1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

Oil
2 cups leeks, cut in rings, rinsed thoroughly
1/8 teaspoon red pepper flakes
1/4 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound ground pork sausage
1/2 loaf French baguette
1 cup grated Cheddar
1 cup pepper jack cheese
6 each large eggs
1/2 cup milk
1/4 cup heavy cream

Steps:

  • Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
  • In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
  • Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
  • Preheat oven to 375 degrees F.
  • The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.

CIDER BAKED SAUSAGE



Cider Baked Sausage image

Make and share this Cider Baked Sausage recipe from Food.com.

Provided by Lorac

Categories     Pork

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 4

1 lb breakfast sausage links
3 cooking apples, cored,peeled and sliced (I use Granny Smith)
1 onion, peeled and sliced
2 cups apple cider

Steps:

  • Preheat oven to 350°.
  • Prick sausages with a fork and place in a baking dish.
  • Add apples, onion and cider.
  • Bake 30-40 minutes, stirring occasionally, until sausage is cooked through and onions are tender.

Nutrition Facts : Calories 1007.3, Fat 80.6, SaturatedFat 26.7, Cholesterol 217.9, Sodium 1927.4, Carbohydrate 22.8, Fiber 3.8, Sugar 15.9, Protein 46.4

SAUSAGE, APPLE & LEEK PIE



Sausage, apple & leek pie image

Quicker to make than a traditional pie, and easy on the purse too

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 8

8 pork sausages
3 leeks , sliced
1 apple , peeled and sliced
1 tbsp plain flour
1 tbsp grainy mustard
200ml stock
375g pack ready-rolled shortcrust pastry
1 egg , beaten

Steps:

  • Heat oven to 200C/180C fan/gas 6. Fry the sausages in a large frying pan until browned all over, remove and set aside. Remove most of the fat left in the pan, then add leeks and soften for 8-10 mins. Add the peeled apple slices and cook for 1 min more. Stir in the flour, followed by the mustard. Pour over the stock and bubble for 2 mins to make a sauce.
  • Chop the sausages into chunks and stir into the pan. Then, tip everything into a large ovenproof dish. Top with the pastry, trimming off any excess and glaze with the egg. Bake for 25 mins until golden.

Nutrition Facts : Calories 567 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 2.24 milligram of sodium

SHEET-PAN SAUSAGES WITH CARAMELIZED SHALLOTS AND APPLES



Sheet-Pan Sausages With Caramelized Shallots and Apples image

In this rustic sheet-pan dinner, apples and shallots roast slowly alongside pork sausage, becoming fragrant and caramelized in the process. A quick toss with whole-grain mustard and apple cider vinegar adds a savory edge, making the apple and shallot mixture almost reminiscent of chutney. This recipe works equally well with both sweet and hot pork sausage, as well as any crisp apples, though a mix of red and green apples looks particularly nice. Serve with French green lentils and a green salad, with plenty of Dijon mustard on the side.

Provided by Lidey Heuck

Categories     dinner, easy, weekday, sausages, main course

Time 50m

Yield 4 servings

Number Of Ingredients 9

6 shallots, trimmed on both ends and peeled (about 6 ounces)
2 crisp apples (preferably one tart, like Granny Smith, and one sweet, like Fuji)
1 tablespoon olive oil, plus more as needed
Kosher salt and black pepper
1 pound sweet or hot Italian sausages
3 fresh rosemary sprigs
1 teaspoon whole-grain mustard
1 to 2 teaspoons apple cider vinegar, to taste
Chopped fresh parsley, for serving (optional)

Steps:

  • Heat the oven to 425 degrees. Cut the shallots lengthwise into 1/2-inch-thick wedges. Core the apples and cut into 1/2-inch-thick wedges. Place the shallots and apples on a sheet pan, drizzle with the 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.
  • Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.
  • Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees and the shallots are tender and caramelized.
  • Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately.

SCRUMPY SAUSAGE CASSEROLE



Scrumpy Sausage Casserole image

Perfect comfort food. We went to somerset for a week's holiday. I picked up some local scrumpy cider and good quality sausage and this idea came to mind. It's great served with crusty bread and butter. Make sure you get good quality pork sausage, at least 70% pork content. Pork and apple sausages, pork and onion are also good. I've said that this recipe will serve 2, but I would imagine it would easily serve 4 if you upped the quantity of veg a little, and had some bread. We are just greedy!

Provided by woottonn

Time 1h30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Lightly fry the sausages in some oil, we only want to colour them, they don't need to be cooked through
  • In the same pan, add the onion and cook for a 5 minutes on a low heat to soften (not brown), then add the leek, followed by the carrots. Mix well and simmer for a few more minutes. Add a splash of water if the pan is becoming too dry.
  • Add the flour to the pan and make sure the vegetables are all coated, cook for 30 seconds more.
  • Add the apple, then the cider, wait until it bubbles for a few seconds then add the chicken stock. Stir well. Bring to a simmer, cover and cook on a very low heat for around an hour.
  • After an hour, check the casserole. Season with salt and pepper to taste. It should be slightly thick, but not too thick. If you'd like the casserole a bit thicker, let it simmer with the top off until you have the desired consistency.
  • Serve with crusty bread and butter. Lovely!

Tips:

  • Use high-quality sausages: The sausages are the star of the dish, so make sure to use good-quality ones. Look for sausages that are made with fresh, flavorful meat and that have a nice balance of fat and lean.
  • Brown the sausages before baking them: Browning the sausages before baking them helps to develop their flavor and gives them a nice crispy texture.
  • Use a variety of vegetables: The vegetables in this dish add sweetness, crunch, and flavor. Feel free to use any vegetables that you like, such as carrots, celery, potatoes, or bell peppers.
  • Use a flavorful liquid: The liquid that you use to braise the sausages and vegetables will add a lot of flavor to the dish. Apple cider is a great option, but you could also use beer, wine, or broth.
  • Season the dish well: Don't forget to season the dish with salt, pepper, and other herbs and spices. This will help to bring out the flavors of the sausages and vegetables.
  • Serve the dish with your favorite sides: This dish can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

This baked sausages with leeks, apples, and cider is a delicious and easy-to-make dish that is perfect for a weeknight meal. The sausages are browned and then braised in a flavorful liquid with leeks, apples, and cider. The dish is then baked until the sausages are cooked through and the vegetables are tender. Serve this dish with your favorite sides for a complete meal.

Related Topics