George Darbyshire's sausage, apple and cider casserole
- Published
On Wednesday 23rd September, chef George Darbyshire joined us in the studio to share his hearty sausage, apple and cider casserole. Packed with pork sausages, crispy bacon, tender potatoes and sweet apples, this comforting one-pan dish brings together some of the best flavours of autumn!
Ingredients (serves 4)
1 tbsp olive oil
12 pork sausages
6 rashers streaky bacon, chopped
200g round shallots
5 garlic cloves
2 tbsp tomato purée
2 tbsp plain flour
500ml dry cider
300ml chicken stock
200ml water
500g baby potatoes
Fresh sage
Zest of 1 lemon
1 tbsp wholegrain mustard
2 tsp Worcestershire sauce
2 apples, sliced
Chopped chives
Method
Preheat the oven to 200°C/180°C fan.
Heat the olive oil in a large casserole pan over a medium-high heat. Add the sausages and brown them on all sides, then transfer them to a roasting tray and place them in the oven.
Add the chopped bacon to the casserole pan and cook until crisp. Remove from the pan and set aside.
Add the shallots and garlic to the pan and cook until softened.
Stir through the tomato purée and flour and cook for a minute, allowing the flour to cook out. Gradually pour in the cider, followed by the chicken stock and water, stirring well to create a smooth sauce.
Add the baby potatoes, sage leaves, lemon zest, wholegrain mustard and Worcestershire sauce.
Return the sausages to the pan along with half of the crispy bacon, then tuck the sliced apples into the casserole.
Transfer the casserole to the oven and cook, uncovered, for around 45 minutes, or until the sauce has thickened and the potatoes are tender.
Finish with the remaining crispy bacon and a scattering of chopped chives before serving.
