Sausage, Beetroot and Apple Stew

Ingredients:

1 tbsp olive or rapeseed oil

400g pork sausages

1 large or 2 small onions, sliced

300ml dry cider

400ml chicken or vegetable stock

500g beetroot, stalks sliced and roots 

cut into 0.5cm wedges

1 large potato, cut into 1.5cm cubes

1 tsp dijon mustard

3 sage sprigs

2 eating apples, cored and sliced

Method:

Heat the oil in a large lidded casserole dish over a medium heat. Add the sausages and cook for 5 minutes until browned all over, then lift them out onto a plate. Tip the onions into the pan with a pinch of salt and cook over a low medium heat for 5 minutes, stirring occasionally. Add the beetroot (both the stalks and roots) and cook for 10 minutes.Increase the heat a little and add the cider. Let it simmer for a few minutes then pour in the stock. Stir in the potato, mustard and sage (reserving a few leaves to serve). Return the sausages to the pan. Cover and simmer over a low medium heat for 25 min.Stir in the apples and simmer without the lid on for about 10 minutes, until the sauce has reduced a little and the veg are tender. Season to taste, shred the reserved sage leaves and scatter them over to serve.

Serves 3-4

Recipe courtesy of deliciousmagazine.co.uk