Sweet Sausage Stew

In celebration of National Sausage Week, we’re sharing a family favourite, sweet sausage stew. Sweet from the cider and fruity ingredients, it’s the perfect comfort for those long wintery evenings. This one-pot dish is pretty straightforward to cook and it’s a dish everyone will enjoy! Serve with creamed mash and buttery greens, or simply enjoy on it’s own with some fresh bread to soak up the sauce. It tastes even better the next day so always make plenty so you have leftovers.

Ingredients (Serves 6)

12 good quality pork and apple sausages
1 white onion
3 garlic cloves
2 medium leeks
3 celery sticks
2 tbsp tomato purée
2 tbsp whole grain mustard 
Dried mixed green herbs
500ml vegetable stock
500ml dry organic cider 
1 large tablespoon of redcurrant jelly
1 apple
Pure Droitwich Salt and black pepper, to taste
Chopped fresh parsley and soured cream or crème fraiche to serve.


1. Heat a tablespoon of oil in a large pan or casserole dish over a medium heat. Brown the sausages on each side, and then set aside.

2. In the same pan, heat a good knob of butter and gently fry the chopped onions and garlic, and diced celery and leeks. Sauté for 5 minutes or more until soft adding more butter if required.

3. Add tomato purée, mustard and herbs and give it a good stir.

4. Add stock and cider and bring to the boil. We love Hogan’s a locally pressed cider from the Malvern Hills, crisp and delicious. Reduce the heat to a simmer and stir in the redcurrant jelly. Cook uncovered for around 30 minutes so the jus starts to reduce.

5. Use a wooden spoon to scrape the bottom of the pan and release any caramelised, browned bits.

6. Chop each sausage into thirds and add to the pan for a final 15 minutes of cooking.

7. Add in the sliced apple. Core your apple, but leave the skin on and keep the slices relatively thick so they stay whole. If you have guests you can fry apple rings in butter separately and decorate each dish before serving.

8. Season to taste with Pure Droitwich Salt and pepper, and do add thickening granules if you find the stew is still runny.

9. Serve with chopped parsley and either soured cream or crème fraiche.

Terra Newman