Hot & Trot (Spicy Sausage & Apple Casserole)
Over a year ago
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Ingredients
- 400 gm pack Pork/Cumberland Sausages (Good Quality)
- 1 small Leek - sliced
- 1 large red onion. chopped
- 6 - 9 mushrooms chopped
- 1 large cooking apples. peeled. cored and sliced
- Approx ¾ pt Apple juice/cider
- ½ jar Cranks Tom. Ginger & Basil Pasta Sauce
- 2 teasp Mixed herbs (dried is fine)
- Few Chilli Flakes
- 2 teasp Allspice - ground
- 1 - 2 teasp Celery Seeds (optional)
- 2 cloves or puree garlic cloves. crushed
- Some sliced potatoes to top
- Little oil for frying (any)
- Little Plain Flour
Accompaniment
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Description
This is dedicated to a friend's mother who when we were teenagers, in the winter, always insisted we had something warm inside us before going into town on Saturdays - hence title.
Method
-
1
Preheat the oven to 200 degrees C or equivalent.
Put potatoes on to par boil for 8 - 10 mins.
Meanwhile strip the skin from the sausages and form the meat into nugget sized pieces. Coat in the flour and fry until both sides are brown. Drain and place in a casserole,along with some more of the flour to help thicken the 'sauce', and all the other ingredients. Stir carefully.
Drain the potatoes and arrange on top. Cover. Cook for 45 mins and then remove the lid. Paint the top of the potatoes with butter or oil and put bake in the oven for another 15 mins.
Serve with any steamed green veg.
Chef's Tips
If you use Cumberland sausages you might want to adjust the spices and herbs.
You can use sausage meat or beef sausages, but leave out the apple and the juice/cider and use beef stock.
Topping - instead of potatoes you can add dumplings or a cheese scone mix to give a cobbler.
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