Sausage and cider casserole
Sausage and cider casserole with golden sausages in a glossy cider gravy, surrounded by vegetables, creating a warm, rustic dish that looks comforting, homely and hearty.
Equipment
- Lidded casserole pot
Ingredients
- 1 tbsp olive oil
- 800 g Cumberland sausages
- 200 2 smoked bacon, chopped into small pieces.
- 2 onions, peeled and sliced
- 3 garlic cloves
- 2 carrots, peeled and sliced
- 3 tbsp plain flour
- 3 tbsp tomato puree
- 1 tbsp sage
- 500 ml Cider
- 150 ml chicken stock
- Salt and freshly ground black pepper
- 3 eating apples
Instructions
- Preheat the oven to 180C/350F.
- In a large, lidded, ovenproof pan, heat the oil and brown the sausages over a medium heat until the have some colour all over. (About 10 minutes.)
- Remove the sausages from the pan and put in the bacon pieces, let them brown lightly (about 2 - 3 minutes).
- Add in the onions, garlic and carrots, for a further 5 minutes.
- Stir in the flour until everything is coated. Add the tomato puree, sage, cider, chicken stock and salt and pepper. Stir well and sit the sausages on top.
- Put the lid on and put into the oven for 40 minutes.
- Add the apples and cook for a further 5 minutes.
- Stir well and serve with creamy mash potato