I decided to use apples in a main savoury dish and this is my own recipe, after looking at some ideas on Pinterest. Apples are in abundance in September and whilst I bought my cookers from the supermarket, you will find these being sold from private growers along roadsides and garden corners. The price I saw was 0.50p a bag. Unfortunately, I couldn’t stop to buy.
Why we should eat more apples?
The health benefits of apples here on Pinterest.
This will make you two casseroles, so you could have a meal for two days.
12 Tesco finest pork and apple sausages.
One medium sized onion.
Two cooking apples.
1/2 of a butternut squash.( tip: I cut the butternut squash, scooped out the seeds and cut the flesh away from the very tough skin from the inside of the vegetable. Peeling the skin is hard work.)
Potatoes, ( I used six but amount can vary depending on how many potatoes you want in this recipe).
Five large mushrooms,
Handful of frozen peas.
350 mls of cider divided into two casserole dishes.
Two tablespoons of fresh basil chopped.
1/2 teaspoon of mango chutney mixed into an instant gravy granules gravy.
Simply layer the potatoes and butternut squash covering the base of the casserole dish.
Add the diced mushrooms and carrots.
Fry the sausages for five minutes to give a brown appearance and lay on top of the vegetables.
Fry the onion in the oil used for the sausages and add on top of the sausages.
Place the uncooked sliced apple on top.
Add the cider and pour gravy into the casserole dishes.
Add the handful of peas.
Add chopped basil.
I have an electric fan oven, so set an intial temp of 200C but then turned the oven down to 180C after about 30 mins. Cook until the vegetables are soft. For me this took about one and a half hours. For the last 15 mins, I left the casserole dish top off to reduce some gravy juice and to give the sausages a final brown.
Everyone really enjoyed this and we have just finished it up today. For all the cooking I have done recently, either with recipes or without, this has been the most favourite dish to date with a good thumbs up from the family. Generally, it was considered that I had the right flavour combinations and the correct amount of cider. The pork and apples sausages’ flavour was enhanced and there was not one ingredient that overpowered the rest.
What could have been improved?
I would have liked to have added a Yorkshire pudding for a contrasting crunch.Black pudding has also been suggested.
Next month will look at starters and snacks. I want to use Tumeric, as this appears to be one of the most talked about spice at present and its anticancer properties is a hot topic in nutritional circles at the moment.
Please feel free to share your ideas here with apples or sausages.
Thanks for stopping by. See you again I hope next month.