• 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


  • 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!

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