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French onion & sausage casserole

French onion & sausage casserole


Apples and caramelised onions add sweetness — let‘s tuck in!

  • Feeds 4 Feeds 4
  • Ready in 1 hour

Each serving contains

  • Energy
    2203kj 523kcal
  • Fat
    High 36%
  • Saturates
    High 41%
  • Sugar
    Med 29%
  • Salt
    Low 28%

% of adult’s reference intake | Carbohydrates per serving : 54g


  • 1 tbsp Co-op vegetable oil
  • 454g pack Co-op Butcher‘s Choice outdoor bred pork sausages
  • 2 celery sticks, finely chopped
  • 3 large onions, thinly sliced
  • 2 tsp Fairtrade caster sugar
  • 2 apples, cut into segments
  • 3 thyme sprigs
  • 1 rosemary sprig
  • 400ml chicken stock, made with 1 reduced-salt stock cube
  • 400g sweet potatoes, peeled and diced
  • 1 tbsp Co-op wholegrain mustard
  • 125g pack Co-op British baby spinach


  1. Heat the oil in a large heatproof casserole dish over a medium heat
  2. Prick the sausages and put them in the pan with the celery
  3. Fry for 5 mins, turning occasionally, until golden all over
  4. Remove the sausages and celery, and set aside
  5. Add the onion to the pan, along with 200ml boiling water, cover with a lid and cook for 15 mins, stirring now and then, until the water has evaporated and the onion is very soft
  6. Remove the lid, sprinkle the sugar into the pan, increase the heat to high and cook the onion for a further 10 mins, stirring occasionally, until golden
  7. Return the sausages and celery to the casserole dish, along with the apple, thyme, rosemary and stock
  8. Cover, bring to the boil and simmer for 15 mins, or until the sausages are cooked through
  9. Meanwhile, cook the sweet potato in a pan of boiling water for 15 mins, until tender, then drain and mash
  10. Remove the thyme and rosemary sprigs from the casserole, stir in the mustard, then add the spinach and cook until wilted
  11. Season, then serve with the sweet potato mash

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