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Pork Sausage Casserole with Apples, Celery and Walnuts

ingredients

serves 4
454 g pack lean sausages
1 tbsp vegetable oil
1 onion, finely chopped
150 g celery, cut into 5 cm sticks
250 ml cider, alternatively use 1 vegetable stock cube made up with 250 ml boiling water
1 vegetable stock cube made up to 1 1/4 cup (300 ml) with boiling water
1/2 x 20 g pack fresh thyme, roughly chopped
2 bramley cooking (tart) apples, peeled, cored and quartered
75 g walnut halves
3 tbsp balsamic vinegar
1 tbsp cornflour blended with 2 tbsp cold water
salt and freshly ground black pepper

method

1. Brown the sausages in a large frying pan. Remove from the pan and put to one side.

2. Heat the oil in a large saucepan or heat proof casserole dish and cook the onion and celery for 5 minutes over a gentle heat.

3. Pour in the cider (if using) and vegetable stock. Add half the thyme and one of the apples. Return the sausages to the pan with the walnuts, cover with a lid and cook on a moderate heat for an hour.

4. Ten minutes before the end of cooking, add the balsamic vinegar and the cornflour. Increase the heat and bring to the boil stirring carefully until the liquid thickens. Reduce the heat, add the remaining apple and continue to cook.

5. Season to taste and serve the casserole on a bed of mashed potato with a sprinkling of fresh thyme.

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