This is a hearty sausage casserole served with fluffy cauliflower mash. Be sure to source good-quality pork sausage for this dish as it will make a difference to the flavour – I used locally produced free-range pork and herb sausages from the Sausage Press. Tart granny smith apples and a sweet and sour gravy compliment the pork perfectly.
1large onion, sliced
6good-quality pork sausages, about 500g
1tbspapple cider vinegar
1rounded tsp sugar
About 2 cups boiling water or stock
1large granny smith apple – peeled, cored and cut into 5mm slices
Heat a heavy-based frying pan over a moderate heat, add the onions and saute for 5 minutes to soften. Cut the sausages in half and add to the onions. Continue to cook until the sausages are evenly browned. A little colouring of the onions is encouraged at this stage for flavour.
In a 2-cup capacity measuring jug add the vinegar, Worcestershire sauce, soy sauce, tomato paste, sugar and flour and mix into a paste. Slowly add the boiling water while stirring to make 2 cups of gravy. Pour the gravy around the sausages in the pan. Lightly cover and simmer gently for 15 minutes to thicken the gravy.
Arrange the apple slices around the sausages. Continue to cook, covered, for another 15 minutes or so until the sausages are cooked through and apples tender.