Sausage and cider casserole

• portionen: SERVES 4 WITH A THIRD LE
• aktive zeit: 20 min
• gesamtzeit: 45 minutes

Zutaten

• 2 tbsp olive oil

• 12 British free-range or organic pork sausages

• 1 large onion, sliced

• 2 leeks, sliced

• 3 garlic cloves, crushed

• 500mI dry cider

• 250ml chicken stock

• 2 tbsp wholegrain mustard

• 200g young leaf spinach

Anweisungen

1 Heat 1 tbsp olive oil in a large, lidded flameproof casserole or heavy-based pan over a medium- high heat. Add the sausages and cook for 6-8 minutes. turning every few minutes, until browned. Transfer to a plate and set aside.

2 Add the remaining oil to the pan with the onion and leeks. Stir in a pinch of salt and cook gently for 10-12 minutes until softened and beginning to caramelise.

3 Add the garlic, cook for another minute, then pour in the cider. Bubble for 2-3 minutes over a high heat, then add the stock to the pan along with the sausages. Bring everything up to a simmer, then turn down the heat and cook for 20-25 minutes or until the sausages are cooked through and the sauce is rich and thickened.

4 Stir in the mustard, then season. Add the spinach and cover with a lid for 2-3 minutes until wilted, then stir in. Serve two thirds of the casserole (2 sausages each) with mash, rice or crusty bread. Save the rest to make the sausage and bean pies, opposite.