Squashy Sausage Casserole

Serves 4

Ingredients:

• 12 herby pork sausages
• 1 tbsp olive oil
• 1 large red onion, peeled and chopped
• 1 small orange-fleshed winter squash (about 1kg)
• 5 rashers smoked streaky bacon
• 1 tbsp flour
• 400ml cider (or good apple juice)
• 1 large cooking apple
• 1 tbsp grainy mustard
• sprig of thyme
• salt and black pepper

Method:

Brown the sausages in a large casserole pan with the olive oil, then remove.

Chop the bacon and fry until starting to brown and the fat runs. Add the onion and fry for 10 minutes until softened. Meanwhile peel and deseed the squash and cut into 2cm cubes.

Stir the flour into the pan and cook for one minute, then stir in the cider bit by bit until you have a smooth sauce. Bring to the boil then add the sausages and squash. Season well with salt and pepper and simmer gently for 20 minutes.

Peel the apple and chop into 2cm cubes. Add to the pan with the mustard and thyme, then cook for 15 minutes.

Serve with mashed potato, or a mash made with 50:50 potato and squash.