This post is dedicated to two different people who, in different ways, inspired this dish which I whipped up for Iris (and me!) last night.
First person: I used to play bass in rock bands (something I’d love to find the time to do again!). The first band I played in, Innocence (in a sense), featured a slightly mad drummer called Tom. He used to live a bit out in the sticks, so I’d head round there, we would jam and try and steal his dad’s collection of Belgian beers. His mum was a great cook, and would feed us while we were playing. I used to love a sausage casserole she made, probably helped by the fact that the name of the dish was amusing to y 15 year old brain (still is, if I am honest!) – this is my attempt at replicating it.
The other dedicatee (that word didn’t get spell-checked, which is a shame as I thought I had invented it) is a chap called Greg who lives over the road from me. We went round to his house for NYE and he had acquired 20 litres of Haymaker, a magnificent Welsh cider (Greg’s from Wales originally). For some strange reason, we didn’t finish it that night and (for some even stranger reason) Greg has decided not to drink for the rest of January, so I am currently the proud custodian of the remaining 5 litres or so.
Anyway, on with the recipe. Obviously you can make this meaty or otherwise depending on the sausages you use. Whichever you go with, make sure they are decent quality – and you want simple, pork sausages, not something crazy like wild boar and marmite flavour. Veggie ones – the Cauldron range would work well here I think. Serves fourish depending on how hungry you are; it doubles pretty easily if you need.
1 tablespoon or so of olive oil
3 large shallots
1 punnet mushrooms
2 tablespoon of flour
1 pint medium cider
half a pint of hot water
Brown the sausages in the oil first (leave them whole for this bit – for some reason they don’t seem to brown as well once chopped up). Then turn the heat down a bit, and cook the shallots and mushrooms in the same pan. Take the sausages out and cut then into chunks (NOTE THEY WILL BE HOT AND FULL OF HOT LQUID – BE CAREFUL!). Chuck them back in the pan, turn the hear right down and stir in the flour. It will probably all clump up a bit but don’t worry. Cook it gently for about 30 secs, then pour the cider in bit by bit (keep stirring) and increase the heat. Once it’s gently bubbling, add the hot water. Leave it gently bubbling away for about 30 mins or so, stirring every few minutes. It should all thicken up nicely. Serve it with some rice or mashed potato and some nice steamed veggies on the side.
If you want to jazz it up a bit, some thyme or a spoon or two of whole grain mustard works well. I left this stuff out for Iris’s sake but chucked some mustard into mine. Nice.
A fine winter warmer – and all the alcohol from the cider boils off so even if you are doing Dry January, you will suffer no cider-fects (sorry!).
a fine dish in its original form, and I’m sure in its current incarnation too. I shall have to ask my mum for her recipe for this to see how it compares. I think it involves a bay leaf or two…. Anyway – whens the next band practice?
Hey, maybe you can post up the original recipe? Bay leaves sound about right actually – will try that next time rather than thyme.
I’m up for a jam if you are! 🙂