Sausage, Apple & Cider Casserole
I actually made this dish from scratch because i had a left over can of Strongbow in the fridge and i couldnt find a decent sausage & cider casserole on the internet. Its a nice warm dish perfect for during the Autumn months, even though i actually made it at the start of summer. You can serve it with what you like, but i'd suggest mash.
Yield: 5 Ready in 2 hours, 20 minutes
18 people trying soon
|750 gramsSausages; (12 – 15 sausages) good quality|
|2 slicesBacon; (up to 3 slices), chopped|
|1 desert apple; (cut into wedges, skin kept on)|
|2/3 Carrots; (peeled and chopped)|
|1 largeOnion; (finely chopped)|
|Oil; (for frying)|
|500 millilitersapple Cider; (1 can), Strongbow/Magners|
|500 milliliterschicken stock.|
Sausage, Apple & Cider Casserole Preparation
Firstly, start pre-heating the oven at Gas Mark 5/190°C/375°F.
heat a large saucepan and add a drizzle of oil.
One the saucepan is hot, add the chopped onions and fry till they go clear/browning.
Meanwhile, heat up a frying pan adding the sausages to be cooked golden brown on all sides. Keep checking throughout to make sure the sausages don’t burn.
Add the chopped bacon with the onions and fry till slightly crispy (cooked). (add more oil if needed)
Throw in the apple wedges and carrots to be cooked slightly.
By now the sausages should be golden so add them to the saucepan.
Pour the cider and chicken stock into the saucepan and allow to boil.
Once boiled, place a lid on the saucepan and place the saucepan in the oven. Cook for an hour and a half.
Once the casserole has been cooked in the oven, you can choice to immediately serve or let it cool to be reheated at a later time.
To reduce the gravy, to make it thicker, place the saucepan back on the hob and remove the lid. Turn the hob into a high temperature and leave so the gravy can thicken. Keep an eye on it, as without due care, the casserole can reduce too far resulting in not enough gravy.
Link to another BigOven recipe
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