Delicious and heartwarming, this sausage casserole has the fruity flavours from the apple cider, the earthy flavours from the sage and the saltiness of the pancetta. Accompanied by chantenay carrots, it truly is a one pot dish.
Ingredients
Serves 4
8 pork sausages
250g smoked pancetta
1 chopped onion
2 minced garlic cloves
2 tbsp plain flour
40g butter
a bag of chantenay carrots
400ml medium-dry cider
300ml chicken stock
fresh sage leaves
1 tbsp wholegrain mustard
Method
- Firstly brown off the pork sausages and cook the pancetta until crispy and set aside
- Fry the chopped onions in butter until soft and slightly brown
- Add the flour into the onions and then gradually stir in the cider and chicken stock
- Bring to the boil and stir in the wholegrain mustard
- Add in the chantenay carrots and return the sausages and pancetta to the casserole
- Finish with sage leaves and cook in the oven for gas mark 4 / 180 degrees for 40 minutes
- Serve with potatoes or mash and greens
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