Chef: Richard Till, as heard on Nine to Noon, Monday 6 June, 2006
A great holiday project dish that you can make with supplies from the petrol station on a public holiday (if everything else is shut).
An old school casserole, from the days when there were sausages, savs and cheerios. No chorizo, no Polish round, no bratwurst, no spicy venison'n'pineapple links. A recipe from when we needed recipes to make plain old sausages a bit different.
Simmer the sausages, barely covered, in water until cooked (about 10 minutes). Reserve the liquid.
Peel and slice apples and onions and place them in a pot with the butter, 1 tsp salt and 1 cup of the sausage poaching liquid.
Cook, covered, for 30 minutes.
Add more liquid to pan if it starts to dry and catch. Stir gently.
Peel the sausages and slice thickly.
Sprinkle the slices with a mixture of the flour and mustard powder. Toss with the apples and onions. Add the sugar, cider vinegar and some white pepper.
Put into a covered casserole and add enough sausage poaching liquid to almost, but not quite cover.
Bake 1 hour 20 minutes. Moderate oven.
Stand 15 minutes before serving.
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