Tuesday, 28 January 2014

Sausage and apple casserole

Sausage and apple casserole
I don't think you can have enough recipes for a sausage casserole although when I photographed it this time I actually used chipolatas! Kids love sausages and yes, the adults here do as well. I make this dish quite often because the ingredients used in it is all stuff I have in stock all the time plus my trusty rosemary bush in the garden. The wholegrain mustard I usually cook with is from the Chain Bridge Honey Farm near Berwick-upon-Tweed. If you happen to be lucky to be in Northumberland do pay it a visit or find a stockist of their fine produce. Obviously other wholegrain mustard can be used!

As I said before I cook this with both sausages and chipolatas. The chipolatas weighed 375g while a standard pack of 8 sausages is around 450g. Whatever the weight just use the number of sausages it requires to feed all the family. I don't buy any special apples for this recipe either – just use whatever you have in your fruit bowl. On this occasion it happened to be a Royal Gala.

Click here for a printable recipe. 

Serves 4

Equipment: A 12in (30cm) round casserole dish that can be used to fry in and is oven-proof or 1 large frying pan and oven-proof dish.

Ingredients

1 tbsp (15ml) Oil, sunflower or vegetable
1 Onion, sliced
2 Carrots, sliced
1 Garlic clove, crushed
375g – 450g Sausages or chipolatas
1 tbsp (15ml) Plain flour
1 tbsp (15ml) Tomato purée
2 tsp (10ml) Wholegrain mustard
1 tsp (5ml) Paprika
1 tbsp (15ml) Fresh rosemary taken off the stalks
2 tsp |(10ml) Vinegar
½ pint (300ml) Chicken stock
1 Apple, sliced

Method

1. Pre -heat the oven to 200°C/gas mark 6.
2. Heat the oil in the casserole dish/frying pan. Fry the onions, carrots, garlic and sausages until the sausages start to brown.
3. Add the flour to the pan and cook for a minute, stirring.
4. In a small dish or jug mix together the tomato purée, mustard, paprika, rosemary, vinegar and stock. Pour into pan and bring to the boil. Keep stirring it until it starts to thicken.
5. If necessary transfer it to an oven-proof dish.
6. Cook in the oven for 20 minutes and then add the apple slices and cook for a further 15 minutes.









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