Sausage & Cider Casserole
A delicious winter-warmer. Climb off the tractor and into the farmhouse kitchen for a hearty taste of the west country. It's more fun than listening to the Archers and just the thing to keep the chill out of the bones, with the added benefit of having half a bottle of cider left to wash it all down. Don't get back on that tractor if you do, never mind the combine harvester.
8-10 Vegebangers - cooked in the oven
1 large onion
3 cloves garlic
2 fresh peppers
2 medium carrots
1lb small potatoes
1 tsp dried sage
3 tbsp tomato pureé
2 tins choped tomatoes
½ pint dry cider
3 tbsp fresh parsley - chopped
3 tbsp sunflower oil
- Chop the onion and sauté in a large pan with the oil and crushed garlic until good and soft.
- Meanwhile, put the oven on, gas mark 6, 200°C, 400°F
- Deseed and chop the peppers, add to the onions and stir in. Cook on for 5 minutes.
- Chop the mushrooms and add to the pan. Stir in and cook on for 5 minutes.
- Meanwhile, chop the carrots and boil, along with the potatoes, in a separate pan. If you are going to finish cooking the dish in the oven, don't fully cook the veg.
- Cut the cauliflower in to small florets and blanch lightly.
- Add the dried sage to the onion mix and stir in.
- Add the tomatoes, tomato pureé and cider and stir in.
- Add the cooked carrots, potatoes and cauliflower and gently stir in.
- Finally, chop the sausages and add to the pan along with the fresh parsley and stir in gently.
- Season to taste, bring to the boil and then simmer gently until everything is heated through.
- If you have more time to finish the meal off, don't fully cook the veg, mix everything in a casserole dish and then finish off in the oven at gas mark 5, 190°C, 375°F. for about 40 minutes.