Sausage and apple casserole with herb-crusted dumplings
Ingredients
Casserole
- 450g of sausage , preferably pork and apple
- 1 tbsp of vegetable oil
- 2 onions , peeled and chopped
- 2 apples , sliced and cored, but not peeled (I used Russets)
- 1 tsp plain flour, heaped
- 275ml of dry cider , or apple juice
- 2 tbsp of tomato purée
- 2 garlic cloves , crushed
- 12 sage leaves , fresh, finely chopped
- salt
- black pepper
Dumplings
- 225g of self-raising flour
- 1 tbsp of mixed herb leaves, such as parsley, sage and thyme
- 110g of shredded vegetable suet , or grated frozen butter
Method
1
Preheat the oven to 180°C/gas mark 4
2
Take a large oven-proof casserole, heat the oil in it and brown the sausages all round. Then, using a slotted spoon, remove them to a plate while you brown the onions lightly. When they are done, sprinkle in the flour to soak up the juices, and then gradually stir in the cider or apple juice before adding the tomato purée
3
Put the sausages back in, plus the apples, garlic, chopped sage leaves and a little seasoning; put a lid on when it all comes to simmering point and then transfer to the oven for 30 minutes
4
Meanwhile, make the dumplings. Mix the flour with the salt, pepper and herbs in a mixing bowl. Stir in the suet or grated frozen butter and then add water very carefully and slowly - mixing in between, until the dumpling dough is soft, but not sticky. Shape the dough into 8 round dumplings
5
When the casserole has been in the oven for 30 minutes, remove the lid and cook for a further 20-30 minutes, adding the dumplings to the casserole for the last 20 minutes
6
Serve immediately with seasonal vegetables or mashed potatoes
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Sausage and apple casserole with herb-crusted dumplings
