This sausage casserole was served with a cheesy purple potato mash in the TMBL household, and there was much rejoicing*.
Autumn (or fall as people on this side of the world say) is fast approaching and this is the perfect nights-drawing-in-need-comfort-food kind of meal.
When selecting your sausages (I can’t talk about sausages without sniggering, blame it on my arrested development), you can go with any meat but it’s important to stay away from fancy flavours.
Sure pickle and hot chile sausages sound great in the store but once you get them home they tend to ruin the flavours of an already flavoursome dish.
Just let the thick bacon, onion and apple gravy do its thing and the sausages [snigger] will take care of themselves.
*this is a Monty Python reference and if you haven’t seen them do their thing then I beg you to rectify that, NOW.
Sausage & Apple Casserole (serves 2)
- 4 sausages
- 4 rashers streaky bacon, cut into small pieces
- 1/2 large, green apple (I used a Granny Smith), cored, peeled and chopped
- 1/2 large, red apple (I went for a Braeburn), cored, peeled and chopped
- 1/2 large, white onion, roughly chopped
- 2 cloves garlic, minced
- 1 tbsp coconut flour (or all purpose if you’re fine with grains/gluten)
- 1 tbsp apple cider vinegar
- 1 cup chicken stock
- 1-2 tbsps butter
- Fry the sausages in butter for about 10 minutes until fully cooked. Remove from pan and set aside, preserving the precious juices.
- Add the onion, garlic, bacon to the pan, adding more butter if necessary, and fry them up in the meat juices for about five minutes.
- Add the apple pieces and fry until brown.
- Put the sausages back in the pan and stir to let the flavours mingle. Sieve in the flour until everything is coated and the juices have been soaked up.
- Pour in the apple cider vinegar and chicken stock. It’s important to pour it in gradually, stirring constantly as it thickens. Once it’s the consistency of a thick gravy transfer everything to a casserole dish, cover and bake in the oven at 375 for an hour.
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This post was shared at The Healthy Home Economist.