Apple and Cider Casserole Recipe
Apple and Cider Casserole Recipe with Sausages, Onion, Apples, Coriander Seeds, Cider, Double Cream and White Bread
INGREDIENTS
1/2 oz (14g) Butter
1 lb (450g) Pork Sausages
1 medium sized Onion, peeled and sliced
12 oz (336g) Dessert Apples, peeled, cored and sliced
1 teaspoon Coriander Seeds, crushed
1/4 pint (150ml) Cider
2 1/2 fl oz (75ml) Double Cream
Salt & Pepper
2 large slices of White Bread
Butter for frying
METHOD
Melt the Butter in a shallow flameproof casserole and fry the Sausages slowly until they are browned. Remove them from the dish and keep warm. Fry the sliced Onion until it is just beginning to turn colour, add the Apple and cook until slightly softened. Sprinkle in the crushed Coriander Seeds, add the Cider and bring to the boil. Add the Sausages and cook gently for 10 minutes. Remove from the heat and stir in the Double Cream. Adjust the seasoning and keep warm. Cut the crusts from the Bread and cut slice into 4 triangles. Heat the Butter and fry the bread until crisp and golden, turning once. Arrange the Bread around the edges of the dish and serve hot with buttered cabbage.
Serves 4.
Based on the Apple and Cider Casserole Recipe in:
The Everyday Gourmet
by Pamela Westland (Book Club Associates 1976).