Sausage and cider casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 8 | Lincolnshire sausages | |
| 1 | Onion; chopped | |
| 3 | mediums | Leeks; sliced |
| 125 | grams | Button mushrooms sliced; (4 oz) |
| 3 | tablespoons | Freshly chopped mixed herbs |
| 150 | millilitres | Cider; (1/4 pint) |
| 300 | millilitres | Chicken stock; (1/2 pint) |
| 1 | tablespoon | Cornflour |
| 1 | tablespoon | Soy sauce |
| Salt and freshly ground black pepper | ||
Directions
1. Heat the oil and fry the sausages until browned on all sides. Transfer to an ovenproof casserole dish and add the onion, leeks, mushrooms, most of the herbs, stock, cider, cornflour blended with the soy sauce and seasoning to taste.
2. Mix well, cover and place in a pre heated oven 180 C, 350 F, Gas Mark 4 for 1 hour.
3. Stir well and sprinkle with the remaining herbs before serving.
Converted by MC_Buster.
NOTES : A delicious hearty casserole for winter evenings. Ideal served with creamed potatoes and seasonal vegetables.
Converted by MM_Buster v2.0l.