ME & PERRINS - SHOP NOW
Sausage Cider and Pearl Onion Casserole
A handful of pearl onions (150g)
1 clove of garlic
A glug of olive oil
8 pork sausages
A few rashers of smoked bacon
1 tbsp of dark brown sugar
1 tbsp of cider vinegar
3 tbsp of Lea & Perrins Worcestershire Sauce
2 tbsp of plain flour
A bottle of cider (500ml)
Chicken stock (250ml)
2 bay leaves
A few sprigs of thyme
A handful of potatoes, peeled and sliced in 1cm thick pieces
A tin of butter beans (400g)
Wash and slice the leek, then chop
Peel and chop the onions and crush the garlic.
Glug the oil into a deep saucepan, prick the sausages and place them in the hot oil, over a medium - high heat.
Allow the sausages to brown slightly before adding the bacon, leek and pearl onions.
Then add the garlic and toss everything together.
Add the sugar, vinegar and the Worcestershire sauce.
Scatter over the flour and coat everything in the pan, but avoid breaking the sausages.
Pour in the cider and the chicken stock before heating to a simmer.
Add the herbs and the sliced potatoes.
Allow it to bubble for 40 minutes before adding the drained beans.
Cook for another 15 minutes, then serve to your lucky guests.
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