Sausage and Bramley apple casserole
Phil Vickery is in the kitchen to prepare the perfect Monday meal - a sausage and Bramley apple casserole.
Britain's oldest butcher's shop: 'I know you're partial to a good sausage...'
Serves: 4
Ingredients
For the casserole
2 tsp oil2 brown onions, finely chopped2 cloves garlic, chopped50g plain flour / 55g softened butter mixed together to form a paste.400g sausages, cut into 3cm chunks2 stock cubes300ml apple juiceenough water to cover100g black pudding, chopped (optional)1 red pepper, chopped1 Bramley Apple, grated
For the mash
750g Maris piper, peeled and diced into quarters100ml milk50g butterseason with salt and pepper
Method
Take a large pan and heat the oil over a medium heat. Cook the onions and garlic until soft before adding the sausages. Cook to release the fat and colour for approximately 2-3 minutes.
Add the flour and butter mixture and stir around to coat everything in the pan
Crumble in the stock cubes, pour over the apple juice and enough water to cover the meat and before adding the crumbled black pudding, red pepper and grated apple
Season with salt and pepper and gently simmer with a lid on for 10-15 minutes
For the mashed potato, put the potatoes into a pan of boiling water and simmer for 15-20 minutes until cooked and tender. Drain and mash with the milk and butter and season.
Serve the casserole with the mashed potato.