Comforting pork and apple casserole recipe
- 8 pork and apple sausages
- 1 kg (2.2lbs) Vivaldi salad potatoes
- 500 g (17.6oz) large shallots, quartered
- 400 g (14.1oz) carrots, thickly sliced
- 400 ml (14.1fl oz) dry cider
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped, plus extra to serve
- 12.5 g (0.4oz) flat-leaf parsley, chopped
- 1 Braeburn apply, cored and diced
- 1 glug olive oil
- 25 g (0.9oz) plain flour
- 200 ml (7fl oz) hot chicken stock
- 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 theyre golden brown then remove from the pan and set aside.
- Meanwhile, cook the potatoes in simmering water until theyre 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.
pork, potatoes, carrots, cider, fresh sage, thyme, flatleaf parsley, braeburn, olive oil, flour, chicken
Taken from www.lovefood.com/guide/recipes/29076/comforting-pork-and-apple-casserole-recipe (may not work)