SAUSAGE AND CABBAGE CASSEROLE

Every sausage casserole we’ve done so far has been a hit and here’s another one! A welcome feast on an autumn evening.

SERVES 4

■ 3tbsp olive oil

■ 8-12 sausages

■ 1 large onion, diced

■ 500g (1lb 2oz) small waxy potatoes

■ A large thyme sprig

■ 1tsp dried sage

■ 300ml (½pt) cider

■ 200ml (7fl oz) chicken or vegetable stock

■ 1tbsp Dijon mustard

■ 1 small cabbage, cut into 8 wedges

■ 2 crisp eating apples, cored and cut into wedges

■ 15g (½oz) butter

■ Salt and black pepper

Heat 1tbsp of the oil in a large flameproof casserole dish and add the sausages. Fry them over a high heat until well browned on all sides, then set them aside on a plate.

Add the onion and sauté it over a medium-high heat until translucent. Add the potatoes and stir until they’re well coated with the onion-andsausage-flavoured oil, then add the thyme and sage. Season with salt and pepper.

Turn up the heat and pour in the cider, then stir thoroughly to deglaze the casserole dish and make sure no brown bits are sticking to the bottom. Whisk the chicken or veg stock with the mustard, then add this and the sausages to the dish.

Bring to the boil, partially cover the dish with a lid, then turn the heat down and leave to simmer for 20 minutes.

While the sausages and potatoes are cooking, prepare the cabbage and apples.

Add 1tbsp of the remaining olive oil to a large frying pan. When it’s hot, add the cabbage wedges and sear them on both sides.

Remove from the frying pan and set aside, then add the remaining oil and the butter. When the butter has foamed, add the apple wedges and sear them on both sides.

Add the cabbage to the casserole dish and continue to cook for another 15 minutes until the cabbage is tender to the point of a knife.

Add the apples and cook for a further 5 minutes, then serve in shallow bowls.