Day 4 of British Sausage Week...this time its a bake. I've adapted the Original Recipe (again!) and substituted celeriac for the potato. I didn't want to make a full 6 portion bake (hubby wouldn't eat it and I couldn't keep it) so I scaled down this recipe for my own portion. It comes out of the Recipe Builder at 6sp per portion.....next time I make it I will increase the amount of apple I put in my one portion and probably increase the amount of celeriac as well.
It was really nice and I'll be doing it again.
Ingredients
2 medium Apples, finely diced2 medium Carrots, raw, finely chopped
1 large Onion, finely chopped
1 tablespoons Plain White Flour
pinch Salt, to taste
pinch Black pepper
900g Healthy Living Cumberland Pork Sausages, skins removed
1 1⁄2 teaspoonsSage, Dried
1000g Celeriac, raw, sliced
Spray Oil
Method
Preheat oven to 200 C / Gas 6. Spray a medium sized casserole dish with spray oil
Place the apple, carrot and onion in the prepared casserole dish. Stir in 1 tablespoon of plain flour, or enough to coat the vegetables. Season with salt and pepper.
Cover the vegetables with all of the sausagemeat. Press it down so it is flat, even and without gaps. Sprinkle sage on top.
Boil the celeriac slices until just soft. Layer them over the sausagemeat. Brush with oil or butter. Season with salt and pepper.
Bake for around 40 minutes, or until the celeriac is browned and the carrots and onions are soft.
Place the apple, carrot and onion in the prepared casserole dish. Stir in 1 tablespoon of plain flour, or enough to coat the vegetables. Season with salt and pepper.
Cover the vegetables with all of the sausagemeat. Press it down so it is flat, even and without gaps. Sprinkle sage on top.
Boil the celeriac slices until just soft. Layer them over the sausagemeat. Brush with oil or butter. Season with salt and pepper.
Bake for around 40 minutes, or until the celeriac is browned and the carrots and onions are soft.
Sue
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