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Sausage Casserole

 

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A traditional Somerset recipe using apples and/or cider as an ingredient. Back to main recipe index page.

 

 

Tauntonian Sausage Casserole

1 1/2 lb pork sausages

1 oz butter

2 onions, sliced

4 oz button mushrooms, halved

1 oz flour

1 pint of dry cider

3/4 lb apples, peeled, cored and sliced

3/4 lb peas, fresh or frozen

Salt and pepper to taste

 

Grill or fry the sausages until lightly brown all over, then place in an ovenproof dish. Melt butter in a saucepan, add the onions and cook gently until tender but not brown. Stir in the flour and cook for a minute or two. Remove from the heat, and gradually stir in the dry cider and seasoning. Return to the heat and bring to the boil, stirring. Cook for a minute, then pour into the dish with the sausages. Cover and cook in the oven at 190c for about 30 minutes. Add the apples and peas and continue to cook for a further 30 minutes.

 

 

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Somerset recipes taken from an early 20th century handwritten family farmhouse cookbook. All Rights Reserved.

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