Sausage and Bacon Casserole

My parents are coming this evening to stay for a few days and I’m going to do a sausage and bacon casserole for them. There are two reasons for this: firstly, because it is easy to prepare in advance; and secondly, because my mother does a mean sausage casserole herself and I know it is one of their favourites. My mother’s version is usually gentler and paler looking than mine and she doesn’t add bacon. Instead she often cooks sliced potato in with it, so it is a real one-pot meal. You could certainly try that, but I think I will do mash with mine. Here’s what you need (and what I also happen to have in the fridge – of course!):-

Pack of 10 chipolata sausages (or whatever type you have)
2 large rashers of smoked bacon (or more if you only have small – or diced pancetta would do just as well if that’s what you happen to have about your person)
2 medium white or red onions
1 washed leek
2 small apples, peeled, cored and cut into chunks
Beer (Fosters in our case, but any would do) or cider
Apple juice
Flour
Salt and pepper

Method

Peel and slice the onion and fry in just a little olive oil in the base of a good solid casserole dish.
Cut the chipolatas in half and throw in.
Chop up the bacon rashers and add to the pot.
Slice the leek thinly and add (but if you don't have any leeks, this casserole is just as tasty without)
Peel and core your apple and chop into large chunks (use one large apple or two small, depending on the supplies in your fruit bowl – this is a good way to use slightly-past-their-best apples. I tend to use coxes because they are strong in flavour and sweet, but a good green apple or Braeburn or something would do. Floury red apples or golden delicious are slightly less good, but if that’s all you’ve got, just go with them).
Grab the flour packet and give a good shake (about a tablespoon?) over what’s in the pot so it will thicken the juices.
Season to taste.

Once all this has browned and softened a bit, add about 200ml of lager/beer/cider and about 200ml of apple juice.


Put the lid on the casserole dish and place in the middle of the roasting oven (for those not using Agas, then just the normal temperature you would cook a casserole i.e moderately hot) for about three quarters of an hour or until the sausages are browned up nicely and the juices are thickening. If you have an Aga, you can put it in the roasting oven for about half an hour, then move down to the simmering oven until you are ready to eat it. If the juices over-reduce, just add a little hot water and give it a good stir.

I like to serve this with steamed or sautéed cabbage (savoy, sweetheart or white are my favourite cabbages for this) and a lovely creamy, buttery mash to soak up the juices.

Now all you have to do is open a good bottle of red wine and....eat!