Sausage Leek and Apple Casserole
Indulge in the comforting flavors of this Sausage, Leek, and Apple Casserole, a hearty one-pot dish that brings together the savory richness of pork sausages, the delicate sweetness of sautéed leeks, and the bright, crisp tang of firm apples like Granny Smith. Simmered in a flavorful blend of chicken stock, dry white wine, whole-grain mustard, and fresh thyme, this casserole is finished with a touch of velvety cream for a luscious texture. Perfect for a cozy dinner, this recipe balances rustic simplicity with gourmet appeal and is ideal for serving with crusty bread or creamy mashed potatoes. Ready in under an hour, this warming dish is a must-try for fans of savory-sweet combinations.
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Recipe Information
Ingredients
- 6 pieces pork sausages
- 2 tablespoons olive oil
- 2 large leeks
- 2 pieces garlic cloves
- 2 medium apples (preferably firm, such as Granny Smith)
- 1 cup chicken stock
- 0.5 cup dry white wine
- 1 tablespoon whole-grain mustard
- 0.5 cup heavy cream
- 4 sprigs fresh thyme
- 1 tablespoon butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large, oven-safe skillet or casserole dish, heat 1 tablespoon of olive oil over medium heat.
Brown the sausages on all sides for about 5 minutes. Remove the sausages from the skillet and set them aside.
Slice the leeks in half lengthwise, then thinly slice them crosswise into half-moons. Rinse them thoroughly to remove any grit.
Mince the garlic cloves and set them aside.
Peel and core the apples, then slice them into thin wedges.
Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Sauté the leeks for 3-4 minutes until softened, then add the minced garlic and cook for an additional 1 minute.
Add the apple slices to the skillet and cook for another 2-3 minutes, stirring gently.
Pour in the chicken stock and dry white wine, stirring to deglaze the bottom of the skillet.
Stir in the whole-grain mustard and fresh thyme sprigs. Season with salt and black pepper.
Return the sausages to the skillet, nestling them into the leek and apple mixture.
Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 25 minutes.
Remove the skillet from the oven and discard the thyme sprigs.
Stir in the heavy cream gently, ensuring the sauce is evenly combined.
Serve the casserole hot with crusty bread, mashed potatoes, or a side of greens.
Nutrition Facts
Calories |
2685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.4 g | 259% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 5076 mg | 221% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 50.8 g | ||
| Protein | 105.4 g | 211% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2357 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
