Boozy sausage, celery and apple hotpot with cider
This delicious and simple one-pot dish is comfort food at its best.
The sausage, celery and apples mix beautifully with the cider and sage to create a warming winter dish.
Serves: 4 Prep time: 10 mins Cooking Time: 1 hour 15 mins
- 450g Newmarket sausages (8 sausages)
- 1 tbsp rapeseed oil
- 6 shallots, peeled and diced
- 6 sticks celery, cut into 10cm lengths
- 2 Bramley apples, peeled and cut into wedges
- 200g tinned tomatoes, chopped
- 300ml dry cider
- 1 tbsp chopped fresh sage leaves Salt and pepper to taste
- Pre-heat oven to 180C/350F/Gas 5.
- In a large cast iron or ovenproof casserole dish, fry the sausages in the oil until they are browned all over. Take them out and set to one side, then add the diced shallots and fry until they have just started to soften.
- Add the Fenland celery and fry for a further 5 minutes until the celery has started to soften. Put the sausages back into the casserole dish, along with apples, tinned tomatoes, cider and sage leaves, and season to taste with salt and pepper.
- Cover and place the casserole dish into a pre-heated oven and cook for 1 hour.
Rachel - Silversurfers Assistant Editor
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