Golden Sausage & Apple Casserole
This is a hearty sausage casserole served with fluffy cauliflower mash. Be sure to source good-quality pork sausage for this dish as it will make a difference to the flavour – I used locally produced free-range pork and herb sausages from the Sausage Press. Tart granny smith apples and a sweet and sour gravy compliment the pork perfectly.
Ingredients
- 1 tbsp olive oil
- 1 large onion, sliced
- 6 good-quality pork sausages, about 500g
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 1 rounded tsp sugar
- 1 tbsp flour
- About 2 cups boiling water or stock
- 1 large granny smith apple – peeled, cored and cut into 5mm slices
Instructions
- Heat a heavy-based frying pan over a moderate heat, add the onions and saute for 5 minutes to soften. Cut the sausages in half and add to the onions. Continue to cook until the sausages are evenly browned. A little colouring of the onions is encouraged at this stage for flavour.
- In a 2-cup capacity measuring jug add the vinegar, Worcestershire sauce, soy sauce, tomato paste, sugar and flour and mix into a paste. Slowly add the boiling water while stirring to make 2 cups of gravy. Pour the gravy around the sausages in the pan. Lightly cover and simmer gently for 15 minutes to thicken the gravy.
- Arrange the apple slices around the sausages. Continue to cook, covered, for another 15 minutes or so until the sausages are cooked through and apples tender.
- Serve with cauliflower mash and steamed greens.