Boozy sausage, Fenland celery and apple hotpot with cider


Boozy Sausage, Fenland Celery and Apple Hotpot with Cider
Serves: 4
  • 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
  1. Pre-heat oven to 180C/Gas 5.
  2. In a large cast iron or ovenproof casserole dish, fry the sausages in the oil until they are browned all over.
  3. Take them out and set to one side, then add the diced shallots and fry until they have just started to soften.
  4. Add the celery and fry for a further 5 mins until the celery has started to soften.
  5. 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.
  6. Cover and place the casserole dish into a pre-heated oven and cook for 1 hour.
  7. Serve with steamed, seasonal greens and mashed potatoes or as a one-pot meal with crusty bread.


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