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Cider and leek casserole

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A real taste of the South West. Try to get hold of sausages made from Gloucester Old Spot pigs, they are traditionally reared in orchards and have an affinity with apples (it is said that the spots on the pig are bruises from apples which fell on them whilst rooting on the orchards). The first picture shows a cheese scone from a Sausage Cobbler recipe, this is a savoury scone which is baked on top of a casserole - see seperate recipe.

We used cider from Cornish Orchards, they have a shop (with tasting room) near Looe and are highly recommended for cider and apple juice.

500 g pork sausages
400 ml dry, cider (for a stronger cider taste use more cider and reduce to 400 ml first)
1 or 2 large cooking or eating apples, cored and sliced
1 large onion or 2 leeks, chopped
125g smoked bacon, chopped (optional)
1 1/2 tablespoons plain flour
A bay leaf
Salt and black pepper
Herbs are optional but you could try a combination of a few fresh sage leaves, a few sprigs of thyme or a teaspoon of lightly bruised (not crushed) juniper berries


Use a large, heavy pan or casserole. Brown the sausages in a little oil for 10 minutes
Remove sausages and set aside
Add onion/leek and bacon to the pan and cook gently for around 10 minutes until softened
Add apple, cook for a few minutes and return sausages to the pan
Add flour and stir until all the juices are absorbed
Add the cider and herbs, stir to ensure that there are no lumps of flour
Bring contents to the boiling point, put the lid on and simmer gently on a low setting for 1 hour
Check seasoning (you may not need salt if the bacon is salty)
Serve with mashed potato

Suggested Sausages

You can make this recipe with plain pork, pork and apple or Lincolnshire sausages. Black pudding also works well with apple. You could try one of the Pork & Black Pudding sausages (Morrisons now sells them!) or add a few crumbled slices to the onion and bacon.

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