Sausage and Carrot Casserole with Apple Gravy

Serves 4

Ingredients

• 12 Lincolnshire sausages
• 1 tbsp rapeseed oil
• 1 onion, peeled and finely chopped
• 2 large carrots, peeled and cut into 1cm dice
• 4 rashers streaky bacon, cut into dice
• 1 leek, washed, trimmed and finely sliced
• 1 tbsp plain flour
• 200ml good quality apple juice
• 100ml chicken stock
• 2 Cox’s apples, peeled, cored and cut into large dice
• 1 tbsp wholegrain mustard
• 1 tbsp sage, finely chopped

Directions

Heat the oil in a large casserole dish, add the sausages and brown well on all sides. Remove and set aside. Add the onion, carrot, bacon and leek and cook for 10 – 15 minutes, until softened and starting to brown. Stir in the flour and cook for a further minute, then blend in the apple juice and stock. Bring to the boil, return the sausages to the pan, season with sea salt and black pepper and simmer gently for 25 minutes.

Add the apple pieces and cook for a further 10 – 15 minutes, until they have softened. Stir in the mustard and sage and adjust the seasoning as necessary. Serve with creamy mashed potato.