INGREDIENTS
- 450g pork sausages (or sausages of your choice)
- 12 fresh sage leaves, finely chopped
- 2 cloves of garlic, crushed
- 2 tablespoons tomato puree
- 275ml dry cider
- 1 heaped tsp plain flour
- 2 small parsnips, peeled and sliced
- 2 apples, sliced and cored, but not peeled (I used Russets)
- 2 medium onions, peeled and chopped
- 1 tbsp vegetable oil
- salt and pepper to taste
NOTE
A delicious sausage casserole with “hidden” fruit and vegetables; apples and parsnips add a sweetness to this hearty family dish and if you can substitute the cider with apple juice if you wish. Try to use top quality butcher’s sausages with a minimum of 70% meat content – pork sausages are a perfect match, but you can notch this recipe up by using venison sausages and serving the casserole with spiced red cabbage.
DIRECTIONS
| Step 1 | Pre-heat the oven to 180C/350F/gas mark 4. |
| Step 2 | Take a large oven-proof casserole, heat the oil in it and brown the sausages all round. Then, using a slotted spoon, remove them to a plate while you brown the onions lightly. When they are done, sprinkle in the flour to soak up the juices, then gradually stir in the cider,before adding the tomato purée. |
| Step 3 | Put the sausages back in, plus the apples, parsnips, garlic, chopped sage leaves and a little seasoning; put a lid on when it all comes to simmering point and then transfer to the oven for 30 minutes. |
| Step 4 | When the 30 minutes is up, remove the lid and cook for a further 20-30 minutes.Serve immediately with mashed potatoes. |
