Sausage and Apple Casserole in Cider

• Meat

  • 450 g Pork sausages

• Produce

  • 2 Apples
  • 2 cloves Garlic
  • 2 Onions, medium
  • 2 Parsnips, small
  • 12 Sage, fresh leaves

• Canned Goods

  • 2 tbsp Tomato puree

• Baking & Spices

  • 1 heaped tsp Plain flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Drinks

  • 275 ml Cider, dry

Found on lavenderandlovage.com

Description

Ingredients

• 450g pork sausages (or sausages of your choice)
• 1 tbsp vegetable oil
• 2 medium onions, peeled and chopped
• 2 apples, sliced and cored, but not peeled (I used Russets)
• 2 small parsnips, peeled and sliced
• 1 heaped tsp plain flour
• 275ml dry cider
• 2 tablespoons tomato puree
• 2 cloves of garlic, crushed
• 12 fresh sage leaves, finely chopped
• salt and pepper to taste

Directions

• Pre-heat the oven to 180C/350F/gas mark 4.
• 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.
• 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.
• When the 30 minutes is up, remove the lid and cook for a further 20-30 minutes.Serve immediately with mashed potatoes.