Pork and Leek Sausage and Apple Tray Bake

October 5, 2021

Serves: 4 Time: 90 mins


  • 6 Edwards of Conwy Pork and Leek Sausages
  • 1 thinly sliced large leek
  • 1 thinly sliced fennel bulb
  • 1 1/2 tbsp plain flour
  • 330ml apple cider
  • 125ml chicken stock
  • 2 red apples - sliced thickly into rounds
  • 1/4 cup fresh sage leaves
  • 100g coarsely torn sourdough bread
  • 50g butter
  • 1 tbsp extra virgin olive oil


  1. Preheat oven to 180C/160C (fan assisted oven). Place a large non-stick frying pan over medium-high heat and heat half of the oil. Cook the sausages until golden then transfer to a large shallow baking dish or tray.
  2. Add the remaining oil and reduce the heat to a medium heat. Add leek and fennel and cook for 5 minutes or until soft, stirring occasionally, and then add to the baking dish. Melt 20g butter in the pan and cook until foaming. Add flour and cook for 1 minute or until bubbling whilst stirring. Remove from the heat then gradually stir in the cider and stock. Bring to a simmer over medium heat then set aside.
  3. Add the apple to the baking dish and then add the stock mixture. Cover with foil and bake for 30 minutes.
  4. In a separate frying pan, melt the remaining butter over medium heat. Cook the sage leaves for 1 minute or until crisp. Transfer to a plate lined with a paper towel with a slotted spoon to drain. Cook the bread in the pan for 1 minute and fully coated in the butter.
  5. Sprinkle the bread over the tray bake and return to the oven for 15 minutes or until the topping is crisp and golden before sprinkling over the crispy sage to finish.