Juicy Sausage and Cider Casserole

Simple, juicy and a perfect autumn dinner.

What you need:

  • 12 chipolata sausages (use good ones with high meat content)
  • 3 large carrots
  • 2 large eating apples
  • 1 red onion
  • 400 ml cider (I use Aspall Organic Suffolk Cider because its my favourite)
  • 2 tbsp tomato puree
  • 1 tbsp dark brown sugar
  • Handful of picked fresh thyme leaves (or 2 tsp dried thyme)
  • 1 clove of garlic
  • 1 chicken stock cube (I use Kallo)

What to do:

  1. Preheat the oven to 180C
  2. Brown the sausages in a frying pan
  3. Whilst they are browning peel and finely slice the carrot and onion
  4. Add the carrot, onion and sausages to an oven proof dish.
  5. Gently heat the cider in a saucepan, dissolve the chicken stock cube, sugar and tomato puree into the warm cider, add a clove of crushed garlic, thyme and season well then warm through.
  6. Pour the cider mixture over the sausages and vegetables and place dish (lid on) into the oven for an hour.
  7. After an hour, stir well and add the peeled diced apples, return to the oven for 30 minutes
  8. If casserole needs thickening do this either with cornflour & water or plain flour mixed into a knob of butter.

download (3)To  Serve:

This is perfect with mustard mash and greens, or a heap of colcannon (recipe from the BBC here) or to save on the washing up a huge oiled skin crispy jacket potato.

 

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