Hugh FearnleyWhittingstall The Times December 17 2011
Main Ingredient: Sausage
|1 glass||dry cider|
|1||1 Heat 1 tbsp oil in casserole. Add chopped sausages and brown over medium heat. Remove. Add cider and scrape with spoon to deglaze. Add juices to sausages.|
|2||2 Heat 1-2 tbsp oil in pan, add chopped onions, leek and celery and cook gently for 10 minutes. Return sausages and juices to pan with chopped celeriac, potatoes and parsnip. Season. Add bouquet garni and water to almost cover.|
|3||3 Simmer uncovered for 1 hour. Remove bouquet garni. Mash vegetables to thicken a little. Scatter over parsley. Serve.|
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