Sausage, Beetroot and Apple Stew
Ingredients:
1 tbsp olive or rapeseed oil
400g pork sausages
1 large or 2 small onions, sliced
300ml dry cider
400ml chicken or vegetable stock
500g beetroot, stalks sliced and roots
cut into 0.5cm wedges
1 large potato, cut into 1.5cm cubes
1 tsp dijon mustard
3 sage sprigs
2 eating apples, cored and sliced
Method:
Heat the oil in a large lidded casserole dish over a medium heat. Add the sausages and cook for 5 minutes until browned all over, then lift them out onto a plate. Tip the onions into the pan with a pinch of salt and cook over a low medium heat for 5 minutes, stirring occasionally. Add the beetroot (both the stalks and roots) and cook for 10 minutes.Increase the heat a little and add the cider. Let it simmer for a few minutes then pour in the stock. Stir in the potato, mustard and sage (reserving a few leaves to serve). Return the sausages to the pan. Cover and simmer over a low medium heat for 25 min.Stir in the apples and simmer without the lid on for about 10 minutes, until the sauce has reduced a little and the veg are tender. Season to taste, shred the reserved sage leaves and scatter them over to serve.
Serves 3-4
Recipe courtesy of deliciousmagazine.co.uk