One Pan Sausage and Apple Casserole

Ingredients

  • 10 of our breakfast sausages

  • 1 sliced onion

  • 1 clove of garlic, minced

  • 2 Tbsp apple cider vinegar

  • 2 Tbsp soy sauce

  • 3 cups of stock (pork or chicken)

  • 1 bay leaf

  • 1 apple, quartered (core removed)

  • 2–3 grinds of white pepper

  • Optional: 1 tsp cornstarch mixed with 2 tsp cold water (for thickening)

    Instructions

  1. Brown Sausages: Place the breakfast sausages in a medium-sized skillet or frying pan over medium heat. Cook for 5–7 minutes, turning occasionally, until they are browned on all sides and some fat has rendered out. Remove the sausages and set aside.

  2. Add the sliced onion to the pan, cooking it in the sausage fat for 5 minutes until soft. Stir in the minced garlic and cook for 1 minute until fragrant.

  3. Add the apple cider vinegar and let it bubble for 30 seconds, scraping up any browned bits from the pan. Stir in the soy sauce.

  4. Pour in the 3 cups of stock and add the bay leaf and the white pepper. Bring the liquid to a simmer.

  5. Add Sausages & Apple: Return the sausages to the pan, along with the quartered apple. Ensure the liquid nearly covers the sausages (add a splash more stock if needed).

  6. Reduce the heat to low, cover the pan, and let it gently simmer for 5–10 minutes, or until the sausages are cooked through and the apples are tender but still hold their shape.

  7. Thicken the sauce. Remove sausages and apples, bring the liquid to a strong simmer and stir in the cornstarch slurry (if using). Cook for 1 minute until thickened into a light sauce/glaze.

  8. Serve: Return the sausage and apple to the gravy. Serve immediately.

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