There is one consolation to the weather getting cold: I get to make
more delicious but ridicuously easy casseroles thrown together with
whatever I have lying around. Last night was one such night.
Most people probably don't have loads of cider lying around, but I
was in Somerset last weekend and stocked up. The thyme in the window
box died of neglect while we were away a month or so ago, so it's
kinda equivalent to dried. The sage is still going, so that's
fresh.
I made this last night and it was excellent. Now I'm going to
enjoy the leftovers for dinner tonight!
Cider and sausage casserole
- 4 fresh pork sausages
- 100g diced chopped pancetta
- 1 large onion
- 3 large carrots, roughly chopped
- 1 large courgette, roughly chopped
- 2 cups green lentils (washed)
- 1 tbspn chicken stock concentrate
- ~1 L traditional west country cider
- sprig of thyme
- 6 sage leaves
- 2 cloves garlic, roughly chopped
- ground pepper
- worcestershire sauce
- 1 tbspn cornflour
Brown the sausages over high heat in (just brown them, you're not
cooking them). Remove to casserole dish. Brown the pancetta and
remove to the casserole dish. Roughly slice the onion and soak up the
fat from the sausages and pancetta, cooking until the onion is
slightly browned. Get the oven on to 160C.
Deglaze the pan with some of the cider, scraping up all the lovely
goodness from the cooking. Bung everything except the cornflour into
the casserole dish and fill with cider until the liquid level is just
above the solids. Season with pepper and a hefty glug of
worcestershire sauce.
Place in the oven for a couple of hours, stirring occasionally. After
one hour, mix the cornflour with a small amount of extra cider, until
smooth, and add to the casserole to help it thicken.
I served it over cous cous, because that's what we had in the
cupboard. Would work equally well (better, even) with mash, rice,
whatever.