I got asked today if I post recipes on my blog. I said no, because I tend to add a bit of this and a bit of that without measuring it properly. It got me to thinking … I love hearing about other people’s food and flavour combinations and having a go for myself, so maybe you might like to do the same with my creations? Anyway, I thought I would post a few of my recipes from time to time, so let me know if you like it or if you’d rather I went back to my culinary ambiguity! 😉
Sausage, Leek and Cider Casserole
1 good dessertspoonful of butter or margarine and/or a good dollop of olive oil
2 medium-to-large onions, chopped,
3 big garlic cloves, crushed or chopped (or to taste)
8 sausages, cut in half (I use kitchen scissors!) – I used Cumberland (peppery) pork sausages, but you could use any flavour or type of meat you like – or veggie!
2 regular/1 massive sized carrot/s, cut in half-rings
2-3 sticks celery, chopped
2-3 leeks, cut into large, chunky, whole rings
2 heaped tbsp plain/all-purpose flour
1 regular sized bottle of dry cider – about 500ml
2 heaped tbsp tomato puree
2 overflowing tbsp Worcestershire Sauce (if you can’t get that, try some vinegar and/or mustard)
1 scant tbsp brown or muscavado sugar
150-300ml/as needed hot stock (I used a chicken stock cube)
1 heaped tsp of dried thyme, oregano and sage, or other herbs to taste
Salt and ground black pepper to taste
1-2 bay leaves
1 tbsp lemon concentrate (bottled lemon juice) optional
- Fry onion in butter/oil for about 5 mins, till slightly translucent, add garlic and cook for another 3-5 mins.
- Add halved sausages and fry until nicely browned, but make sure onions aren’t burning.
- Add carrots and celery and fry for 5-10 mins, then add leeks and fry for another 10 -15 mins or until all veg very slightly softened/just look right!
- Add flour and stir, cooking for 2 mins, until all flour well mixed.
- Add cider and mix until the cider has combined to make a sauce, along with extra stock.
- Add all the rest of the ingredients except lemon juice, bring to a boil and then turn down to simmering, with a lid on.
- Leave to simmer for about 40 mins, stirring occasionally (or if you’re like me – as few times as you can resist! 😉 ) or until veg are cooked to liking.
- Add lemon juice and adjusting seasoning towards end.
- If needed, remove lid and simmer until your desired stew/casserole consistency has been reached.
The first time I served this in a bowl with boiled new potatoes and crusty white bread, but I have also served with mashed potato and fresh veg, or baked in a pastry pie in the oven. I would also serve this with rice.
For me, this made 3 man-size (or 3 regular and 3 small) portions and freezes really well.
I hope you enjoy! 🙂
Kicking Through The Leaves 