Sausage and Mushroom Casserole
A simple and deliciously heart warming and comforting casserole for a cold winter's day. Serve with celeriac and potato mash, and some buttered peas and carrots for a taste treat.
8 thick and meaty good quality pork sausages (about 1 pound)
1 Picture
Ingredients
- 1 tsp sunflower oil
- 100g of thick bacon lardons (about 1/2 cup)
- 1 large onion (peeled and sliced into thin wedges)
- 1 tsp fresh thyme leaves
- 2 tsp plain flour
- 350ml of cloudy apple juice (can use white wine if desired) (1 1/2 cups)
- 1 bay leaf, broken
- 1 clove of garlic (peeled and crushed)
- 250g of halved button mushrooms (about 2 cups)
- Salt and black pepper to taste
Details
servings 4
Level of difficulty Average
Cooking time 60mins
Cost Average budget
Adapted from theenglishkitchen.blogspot.fr
Preparation
Step 1
Prerheat the oven to 160*C/325*F/ gas mark 3. Using a heavy based flameproof casserole, brown the sausage in the oil for about 5 minutes.
Remove to a plate.
Step 2
Add the bacon lardons to the pan along with the onion. Brown for 5 minutes.
Step 3
Add the thyme, mushrooms and garlic and cook for several minutes longer, until very fragrant.
Sprinkle with the flour and then slowly whisk in the apple juice.
Step 4
Bring to the boil, then reduce and simmer for about 5 minutes.
Taste and adjust seasoning as needed with salt and pepper.
Step 5
Return the sausages to the dish, along with any juices. Cover tightly and bake in the oven for 45 minutes.
Step 6
Serve hot and spooned out onto heated plates along with the buttery mash and veg on the side.
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