Bramley and Sausage Bourginion

Ingredients

1 Bramley apple
8 shallots
2 tbsp olive oil
1 clove garlic, crushed
500g Lincolnshire Pork Sausages
150g smoked bacon, chopped into pieces
1 tbsp plain flour
425ml beef stock
1 tbsp red currant jelly
100ml red wine
salt and freshly ground black pepper
1 Bouquet garni sachet

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Method

1. Preheat the oven to 300°F, 150°C, gas mark 2.
2. Place the shallots in a bowl and pour boiling water over. Leave for 2-3 minutes and then drain and remove the skins.
3. Heat 1 tbsp of the oil and fry the shallots and garlic until lightly brown. Remove from the pan and keep to one side.
4. Heat the remaining oil and fry the sausages and bacon until the sausages are golden brown. Using a slotted spoon remove the sausages and bacon from the pan.
5. Stir the flour into the remaining juices and cook for 1 minute. Reduce the heat and slowly add the stock, stirring constantly until the sauce has thickened and is boiling. Add the red currant jelly and the red wine. Season well and add the bouquet garni sachet. Cover and cook for 50 minutes.
6. Peel, core and quarter the apple. Slice each quarter into four and add it to the casserole. Stir and continue cooking for a further 10 – 15 minutes until the apple has softened.
   
   

Delicious served with mashed potato and braised red cabbage.

Serves 4.