Foods: Sausage and Mushroom Casserole
Now and then in the wintertime when all is grey and filled with drizzle, in between storm and gale, God sends a golden day, a day filled with skies of blue and warm sunlight, almost too lovely to be real. You want to hang onto the sunshine in hope, but . . . before too long the rain and drizzle return . . . sigh . . . such is winter on these verdant green isles . . .
A simple and deliciously heart warming and comforting casserole for a cold winter’s day. Serve with celeriac and potato mash, and some buttered peas and carrots for a taste treat.
8 thick and meaty good quality pork sausages (about 1 pound)
1 tsp sunflower oil
100g of thick bacon lardons (about 1/2 cup)
1 large onion, peeled and sliced into thin wedges
1 tsp fresh thyme leaves
2 tsp plain flour
350ml of cloudy apple juice (can use white wine if desired) (1 1/2 cups)
1 bay leaf, broken
1 clove of garlic, peeled and crushed
250g of button mushrooms, halved (about 2 cups)
Prerheat the oven to 160*C/325*F/ gas mark 3. Using a heavy based flameproof casserole, brown the sausage in the oil for about 5 minutes. Remove to a plate. Add the bacon lardons to the pan along with the onion. Brown for 5 minutes. Add the thyme, mushrooms and garlic and cook for several minutes longer, until very fragrant. Sprinkle with the flour and then slowly whisk in the apple juice. Bring to the boil, then reduce and simmer for about 5 minutes. Taste and adjust seasoning as needed with salt and pepper. Return the sausages to the dish, along with any juices. Cover tightly. Bake in the oven for 45 minutes. Serve hot and spooned out onto heated plates along with the buttery mash and veg on the side.
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