Prep 15 mins
Cook 2 hrs
Since (wisely) investing in a slow cooker / crock pot earlier this year, this casserole has hardly been off the menu. I like to use top quality organic sausages (Duchy chipolatas are my fave) but my other half prefers good old Walls, so I throw in both types to suit both tastes. Serves up great with some mash and steamed greens.
- 6 -8 sausages
- 4 slices smoked bacon (I use back bacon but streaky would also work)
- 1 large carrot
- 12 button mushrooms
- 1 large leek
- 1⁄2 green apple
- 220 ml cider (regular fizzy stuff from a can is fine)
- 1 pork bouillon cube (I use Knorr)
- 300 ml boiling water
- 1 tablespoon plain flour (optional)
- Cut the bacon into slices and brown it in a pan for a few minutes with the sausages. You can use cooking spray if you like but the bacon usually makes enough fat of it's own to help the sausages along.
- While the meat is browning, cut the mushrooms in half, cube the apple, slice the leek and cut the carrot into batons.
- When the meat is done, put it to one side in the crock pot / casserole dish along with the mushrooms and apple. Add the remaining veg (leek and carrot) to the pan to soften a little.
- After a couple of minutes, sprinkle the flour over the veg and mix through (the flour thickens the sauce, but if you prefer a more watery gravy then you can omit this step).
- Add the cider to the pan - it will bubble up to begin with but don't worry about it. Turn up the heat and cook for a couple of minutes to burn the alcohol off (I sniff-test it and cook until it stops smelling boozy).
- Transfer all the ingredients in the pan to the crock pot / casserole dish (cider and all).
- Now this is where you have to use your judgement a bit! I find 300ml water is usually about right to top up my crock pot, but you may find you need a bit more/less depending on the exact amount of ingredients you have used (ie. size of sausages, carrot, etc.). So as not to waste any of the stock cube, I crumble it into the crock pot without dissolving it in water first and then add as much water as is needed to JUST cover all the ingredients.
- CROCKPOT: Cook on Low for 8-9hrs or Medium for around 5hrs.
- OVEN: I've never actually made this in the oven but have no doubt it would work just as well. I would imagine that, if you cover the casserole dish and cook it at around 150 degrees it should be done in a couple of hours.
Wow! In fact Wow! Wow! Wow! - you've just got to try this amazingly tasty recipe! I used some tomato and mozarella pork sausages from Tesco and also threw in a few cherry tomatoes that were lanquishing in the fridge. This is one of the best recipes I have ever made and sooo easy! Thanks Wendy-Bob and more UK recipes please! xxxxxxxx
Absolutely delicious yummy yummy yum yum