Pork sausages are a great camp food staple. They can be used for any meal occasion; breakfast, lunch or as in this case, dinner where I have created a tasty casserole using a can of apple cider. The lentils in this recipe help to create the silky sauce, as well as adding a boost of much needed fibre to keep you healthy on the road.


1 cup rice
1 onion, peeled, sliced
500g pork sausages
2 tablespoons flour
1 chicken stock cube (optional)
1 can apple cider
1 can brown lentils, drained
½ head of broccoli, cut into small florets


  1. Cook rice, keep covered and set aside.
  2. Heat a large pan with a drizzle of oil over medium high heat, add onion and cook until starting to soften.
  3. Add sausages to the pan and cook, until browned on all sides but not cooked through. Sprinkle over flour and stock; cook, stirring, for 1 minute.
  4. Add the cider and use a spoon to scrape the bottom of the pan to ensure flour is mixed through. Add lentils and stir through.
  5. Bring to the boil, turn heat down to a simmer and cook for 8-10 minutes or until the sausages are cooked through and the sauce has thickened.
  6. Remove from heat, cover to keep warm. Bring a small pot of water to the boil, cook broccoli for 2-3 minutes, drain and season with salt and pepper.
  7. Check pork casserole for seasoning, adjust as needed with salt and pepper. Divide rice between plates, top with casserole and serve with broccoli.

Serves 2-3  


  • Brown sausages on all sides without piercing the skin as this will release all of their juices, making them dry and crumbly.


  • Chicken or veal sausages can be used in place of pork
  • Any greens can be used in place of broccoli. Add peas or spinach to the casserole to keep pots down to a minimum.
  • Rice can be substituted for mashed potato

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