This delicious casserole uses a trio of the best of British regional produce: Newmarket sausages, Fenland celery and Bramley apples – all of which have been recognised for their quality and heritage by Europe’s Protected Geographical Indication scheme (just like Parma ham, Champagne and Melton Mowbray Pork Pies). A good slosh of cider and some fresh sage bring this fantastic winter warmer together.
Ingredients (serves 4)
8 Newmarket sausages
1tbsp rapeseed oil
6 shallots, peeled and diced
6 sticks Fenland celery, cut into 10cm lengths
2 Bramley apples, peeled and cut into wedges
200g tinned tomatoes, chopped
300ml dry cider
1tbsp chopped fresh sage leaves
Salt and pepper to taste
Method
Preheat the oven to 180°C fan/350°F/Gas Mark 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 five 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 preheated oven and cook for one hour.
Serve with steamed, seasonal greens and mashed potatoes, or as a one pot meal with crusty bread.
Recipe courtesy of fenlandcelery.com
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