Sausage, Apple & Cider Casserole with Mustard, Sage, Parsnips
Watch Clodagh make this on ITV This Morning here
Serves 4
INGREDIENTS:
1 tbsp olive oil
8 pork sausages
200g pancetta
50g butter
6 shallots, peeled and left whole
4 garlic cloves, crushed
2 parsnips, peeled and chopped
3 celery sticks, sliced
1 tbsp tomato purée
2 tbsp plain flour
300ml dry cider
300ml fresh chicken stock
1 tbsp fresh sage leaves, chopped
1 tbsp Dijon mustard
2 cox apples
Sea salt and freshly ground black pepper
METHOD:
1. Pre-heat the oven to 180°C.
2. Place a large casserole dish over a medium heat. Add the olive oil, and then the sausages and brown them all over, then transfer to a plate.
3. Stir in the pancetta to the casserole and cook for 5 minutes until the fat is crisp and brown. Transfer to the plate with the sausages.
4. Add the butter and, when melted, add the onions and garlic. Cover and cook for 5 minutes. Remove the lid and stir in the parsnips and celery and cook for another 2 minutes. Stir in the tomato purée and flour, then gradually stir in the cider and stock and bring to the boil.
5. Return the sausages and pancetta to the casserole, then stir in the sage and mustard. Place the lid on the casserole and put in the pre-heated oven to cook for 40 minutes.
6. When the casserole is ready, melt the remaining butter in a non-stick frying pan. Quarter, core and slice the apples into wedges. Add them to the pan and fry gently for 2-3 minutes until golden all over and just tender. Season with a little salt and pepper.
7. Remove the casserole from the oven, stir in the apples
