- STEP 1
Lightly fry the sausages in some oil, we only want to colour them, they don't need to be cooked through
- STEP 2
In the same pan, add the onion and cook for a 5 minutes on a low heat to soften (not brown), then add the leek, followed by the carrots. Mix well and simmer for a few more minutes. Add a splash of water if the pan is becoming too dry.
- STEP 3
Add the flour to the pan and make sure the vegetables are all coated, cook for 30 seconds more.
- STEP 4
Add the apple, then the cider, wait until it bubbles for a few seconds then add the chicken stock. Stir well. Bring to a simmer, cover and cook on a very low heat for around an hour.
- STEP 5
After an hour, check the casserole. Season with salt and pepper to taste. It should be slightly thick, but not too thick. If you'd like the casserole a bit thicker, let it simmer with the top off until you have the desired consistency.
- STEP 6
Serve with crusty bread and butter. Lovely!