This is perfect for those chilly Autumn evenings and really easy to make. I had my brother round for tea and he and both the boys wolfed it down so thumbs up all round! You can swap the cider for apple juice if you would prefer, but the alcohol does get burned off in the cooking process so it is fine for children to eat too. I’m not a huge fan of parsnip but within this casserole sauce it complemented the sausage and apple really nicely.
Two apples, cored and sliced (TIP – as an ostomate I also peeled the apple as fruit skin can cause blockages. I recommend you do this too if you have a stoma)
Two parsnips, peeled and cut up
Two medium onions, diced
Two cloves of garlic, finely chopped
One tin of chopped tomatoes
One tsp of dried sage (or approx 12 fresh sage leaves, chopped)
275ml cider (as I said above, you can use apple juice as an alternative)
1) Preheat the oven to 180°C and pop in your casserole dish to warm up
2) Brown the sausages in a frying pan. Once browned, place the sausages in the warm casserole dish with the rest of the prepared ingredients. Stir, replace lid and place in the oven
3) After thirty minutes remove the lid and cook for a further 20-30 minutes
4) Serve with mashed potato (or roasties like the boys had) and a Yorkshire or two!
We all really enjoyed this and I hope you do too. Let me know your thoughts on it if you decide to make it in the comments below!