Nic's Instant Pot Sausage and Apple Casserole

Delicious Instant Pot Sausage and Apple Casserole. The eponymous Nic is one of the lovely members of the Feisty Tapas groups since pretty much the beginning (way too long ago).

Does the sausage in these photos look phallic? Well, let it give you a laugh! Just remember you are not supposed to play with your food!

We really enjoyed this dish, my tip would be to replace the courgette with leeks (or adding both courgette and leeks). You could also skip the potatoes and serve with mash instead (less of an all-in-one dish that way though and we do love one-pot meals that mean less washing-up!).

If you decide to do mash the Instant Pot way: 250 ml of cold water (right from the tap) in the inner pot, trivet with quartered potatoes on top (or  in a steamer basket in which case no need for the trivet), press the "Manual" or "Pressure Cook" button, 10 minutes. Just mash as you normally would. I tend to mash with a bit of milk, a bit more butter than milk and black pepper. You can set this to cook any time of the day and the Instant Pot will keep it warm for you to mash whenever you're ready to eat. You can do a quick release or a natural release. It's the perfect Instant Pot side dish.

Jayson liked this one, a lot, these are his photos

📖 Recipe

Nic's Instant Pot Sausage and Apple Casserole

Maria Bravo

Delicious (if a bit phallic) Sausage Casserole to warm you inside and out (have fun with this description, we are!), you know how they say don't play with your food.... well...

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Ingredients

  

• 1 tablespoon olive oil
• 1 onion diced
• 2-3 cloves garlic crushed
• 2 celery stalks sliced
• 8 sausages eg pork and apple, Cumberland
• 300 g carrots sliced
• 1 large cooking apple cored and wedged
• 300 g courgettes sliced
• 600 g vegetable stock make our vegetable stock paste or you could use gammon stock
• 2 teaspoon dried herbs eg oregano, parsley or mixed herbs
• 450 g potatoes peeled and grated
• 50 g Gruyere cheese or cheddar

Instructions

 

• Add the 1 tablespoon olive oil to the inner pot and heat on Sauté high, add the 1 onion, 2-3 cloves garlic and 2 celery stalks, sauté for 5 mins.
• Add the 8 sausages and cook for a further 5 mins, keeping them moving around the pan.
• Add the 1 large cooking apple, 300 g carrots and 300 g courgettes. Season with salt & pepper and pour in the 600 g vegetable stock, deglaze well by scraping with a wooden spoon or spatula. Sprinkle the 2 teaspoon dried herbs and stir.
• Make sure the sealing ring is properly in place, lock the lid in and seal the steam release handle. Pressure cook, high pressure, 15 mins. Do a quick release at the end.
• While that's cooking, soak the grated 450 g potatoes in a bowl of cold water for 10 mins. Drain, squeezing out as much water as you can.
• Place the potatoes on top of your sausage and vegetable mix, sprinkle with the grated cheese.
• Pressure cook, high pressure, 15 minutes, then do a quick pressure release. 50 g Gruyere cheese.
• Nic's Tip: You can put the dish under a preheated grill to brown the cheese if you wish

Tried this recipe?Mention @feistytapas or tag #feistytapas!

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