Pork sausage and apple pie
Subscript text
This pork sausage and apple `shepherds pie' was created from what happened to be about on the day. It was a brilliant success and will definitely be made again.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Dash of olive oil
- 4 large pork sausages
- 1 leek, halved along its length and then chopped into slices
- 450 g (1 lb) good mashing potatoes such as Nadine, Saxon, Wilja, Desiree or King Edward, peeled and quartered
- 25 g (1 oz) Butter
- 200 ml (.42 pint) dry cider
- 1 tablespoon plain flour
- ½ teaspoon mustard powder
- 1 large cooking apple, peeled, cored and cut into thin rings
- Sea salt and freshly ground black pepper
Mise en place
- Preheat the oven to 204° C (400° F - Gas 6)
Method
- Fry the sausages in a little olive oil for 10 minutes, reserve and keep warm
- Fry the leeks in the same pan until tender
- Deglaze the pan with the cider
- Add the mustard powder to the flour and whisk into the cider and leeks, season with salt and pepper
- Meanwhile, boil the potatoes in lightly salted water until they are soft and can be pierced easily with a fork
- Mash the potatoes and add the butter and salt and pepper to taste
- Pour the Cider and leeks into an oven proof dish
- Lay the sausages on top of the leeks
- Make a layer of apple rings on top of the sausages
- Top with mash potato and decorate with the tines of a fork
- Bake in the oven for 1 hour
Serving suggestion
Serve hot with a green vegetable such as broccoli.
Chef's notes
If the leeks are large and a little 'tired', freshen them by blanching them in boiling water for 3 minutes-this stops them drying out whilst they are being sautéd.
See also
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