Comforting pork and apple casserole recipe
Plump pork & apple sausages in a rich cider gravy with fresh garden herbs. Serves four for a warming supper.
Ingredients
- 8 pork and apple sausages
- 1 kg Vivaldi salad potatoes
- 500 g large shallots, quartered
- 400 g carrots, thickly sliced
- 400 ml dry cider
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped, plus extra to serve
- 12.5 g flat-leaf parsley, chopped
- 1 Braeburn apply, cored and diced
- 1 glug olive oil
- 25 g plain flour
- 200 ml hot chicken stock
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 60 mins
- Serves: 4
Step-by-step
- Preheat your oven to 200C/gas mark 6.
- Heat your olive oil in a large ovenproof frying pan or flameproof casserole. Fry your sausages until they’re golden brown then remove from the pan and set aside. Meanwhile, cook the potatoes in simmering water until they’re tender. Drain well, lightly crush with a fork and leave to rest.
- Drain all but one tablespoon of oil from the pan. Add the shallots and carrots then cook over a medium heat for five minutes until golden. Reduce the heat, sprinkle with the flour and cook for two more minutes, stirring all the time.
- Pour your cider and stock into the same pan and bring to the boil, stirring constantly until the sauce becomes smooth, then simmer for five minutes while the sauce thickens. Add the browned sausages and fresh herbs, plus a pinch of salt and pepper.
- Mix your potatoes with the diced apple, season then spoon over the casserole. Bake in the oven for 20 minutes until golden and bubbling. Finally, scatter with fresh thyme and serve with hunks of crusty bread.
Recipe courtesy of HECK sausages.
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