Boozy Sausage, Fenland Celery and Apple Hotpot with Cider
Serves: 4
Ingredients
- 8 Newmarket (or quality pork) sausages
- 1 tbsp rapeseed oil
- 6 shallots, peeled and diced
- 6 sticks Fenland celery, cut into 10cm lengths
- 2 Bramley apples, peeled and cut into wedges
- 200g tinned tomatoes, chopped
- 300mls dry cider
- 1 tbsp chopped fresh sage leaves
- salt and pepper to taste
Method
- Pre-heat oven to 180C/Gas 5.
- In a large cast iron or ovenproof casserole dish, fry the sausages in the oil until they are browned all over.
- Take them out and set to one side, then add the diced shallots and fry until they have just started to soften.
- Add the celery and fry for a further 5 mins until the celery has started to soften.
- Put the sausages back into the casserole dish, along with apples, tinned tomatoes, cider and sage leaves, and season to taste with salt and pepper.
- Cover and place the casserole dish into a pre-heated oven and cook for 1 hour.
- Serve with steamed, seasonal greens and mashed potatoes or as a one-pot meal with crusty bread.
