Bacon-Wrapped Sausage Casserole With Apple & Tomato Sauce

From a popular collection of Recipes originally published in an Afrikaans magazine, Huisgenoot. The recipe calls for a coarse South African sausage, Boerewors, which is generally made up of 2/3 beef, 1/3 pork, plus spices, etc., but I use normal pork sausages for this. A lovely casserole, I serve it with Dauphinoise potatoes.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 500  g sausages
• 250  g streaky bacon
• 2  large granny smith apples, peeled and sliced
• 2  medium onions, chopped
• 30  ml  sunflower oil
• 2  large tomatoes, skinned and sliced
• 1  large green pepper, seeded and chopped
• 15  ml cake flour
• 150  ml  beef stock
• 15  ml Worcestershire sauce
• 1  bay leaf
• 1  pinch dried thyme
• 1  pinch dried sage

Directions

1. Roll each sausage in 1 or two rashers of bacon and secure with a toothpick.
2. Sauté the apples and onions in half the oil. Spoon them into an ovenproof dish with a lid.
3. Arrange the sausages on top.
4. Braise the tomatoes and green pepper in the remaining oil, sprinkle the flour over, and cook for about three minutes.
5. Add the stock and flavourings and cook for a further three minutes.
6. Spoon the tomato sauce over the sausage, cover with the lid, and bake for 45 minutes in a preheated oven at 180°C (350°F).