Pork and Apple Casserole
A comforting one‑pot dish of pork, apples and vegetables, perfect for a family dinner.
Allergens: contains cereals containing gluten, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 28g carbs · 12g sugars · 6g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Sainsbury's, Aldi, Morrisons, Co-op, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Asda | Tesco | Iceland |
|---|---|---|---|
| Pork sausagesuse 400g | £3.17400g · £0.79 per 100g | £1.79720g · £0.25 per 100g | 2 × £2.59360g · £0.72 per 100g |
| Applesuse 2 | £0.991kg | £2.406 pack · £0.40 each | £2.176 pack · £0.36 each |
| Onionpack 1kg · use 1 | £0.98£0.10 per 100g | £0.95£0.10 per 100g | £1.25 |
| Carrotsuse 2 | £0.791.5kg · £0.05 per 100g | £0.691kg · £0.07 per 100g | £1.151kg · £0.12 per 100g |
| Plain flournot compared | – | £0.80 | – |
| Unsalted butterpack 250g · use 30g | £1.85£0.74 per 100g | £1.85£0.74 per 100g | £2.13£0.85 per 100g |
| Basket total (full packs) | £7.78 | £7.68 | £11.88 |
| Cost of what this recipe uses | £3.91 | £2.28 | £4.23 |
| Per serving | £0.98 | £0.57 | £1.06 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Plain flour.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh 400g pork sausages and remove skins if you like, then crumble into 2cm pieces. Peel 1 onion and dice finely, peel 2 carrots and slice into 5mm rounds, and core 2 apples then cut into 2cm chunks. Put 30g plain flour on a plate and 30g unsalted butter on a small bowl ready.
- Heat 1 tbsp vegetable oil in a large 24cm casserole dish on medium-high hob heat. Add sausage meat and fry 6-8 minutes, stirring, until golden brown with no pink showing. Tip out excess fat, leaving browned bits in the dish for flavour.
- Reduce heat to medium and add 30g unsalted butter to the dish, melt 1 minute until foaming. Sprinkle over 30g plain flour and stir continuously 1-2 minutes until pale golden and smells nutty. The mixture should look smooth with no lumps.
- Add the diced onion and sliced carrots, stir to coat in roux and cook 3-4 minutes until softened and lightly golden. Add the apple chunks and toss for 1 minute until glossy. The veg should look coated and just starting to soften.
- Pour in 500ml hot chicken stock, scraping up browned bits from the base. Bring to a gentle boil then reduce to low heat, cover and simmer 35-40 minutes. The pork should be tender and sauce thick enough to coat the back of a spoon.
- Remove lid, taste the casserole and season with salt and black pepper to your liking. If sauce is thin, simmer uncovered 5 minutes until glossy and thickened. It should look rich, with apples soft but holding their shape.
- Take the dish off the hob and leave to rest 5 minutes. This allows the sauce to settle and thicken further. The surface should look slightly set, not watery.
- Spoon the pork and apple casserole into warm bowls and serve straight away. It pairs well with mashed potatoes or crusty bread to mop up the sauce. Serve while hot and steaming.
Tips
- Swap sausages for 400g pork mince to make it cheaper, and use Bramley apples for more tartness that balances the fat.
- Batch-cook for the week: cool the casserole and put it in the fridge or freezer within 1-2 hours, portion into containers and eat fridge portions within 48 hours.
- Reheat safely by heating only once until steaming hot throughout, defrost frozen portions in the fridge and eat within 24 hours.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Apples · about 700g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Apple Cake, Apple Turnovers, Strawberry Shortcake. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Carrots · about 340g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Plain flour · about 1.47kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Unsalted butter · about 220g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).