Scrumpy Sausage Casserole
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 6 good quality pork sausages
- 2 medium to large carrots (chopped about half an inch thick)
- 2 large potatoes (chopped into 2 inch cubes)
- 1/2 leek (chopped thinly)
- 1 regular eating apple (chopped about half inch thick)
- 1 large onion (finely diced)
- 1 tbsp flour (or more to make thicker)
- 1 tsp dried thyme, or mixed herbs
- 1 tsp mustard (preferably wholegrain)
- 200ml chicken stock (from a cube is fine)
- 200ml medium or dry cider
- Salt and pepper to taste
- Vegetable oil
Method
- STEP 1Lightly fry the sausages in some oil, we only want to colour them, they don't need to be cooked through
- STEP 2In 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 3Add the flour to the pan and make sure the vegetables are all coated, cook for 30 seconds more.
- STEP 4Add 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 5After 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 6Serve with crusty bread and butter. Lovely!
