Sausage, Leek and Apple Casserole Recipe

Directions:

1. Cut the bacon into slices and brown it in a pan for a few minutes with the sausages. You can use cooking spray if you like but the bacon usually makes enough fat of it's own to help the sausages along.
2. While the meat is browning, cut the mushrooms in half, cube the apple, slice the leek and cut the carrot into batons.
3. When the meat is done, put it to one side in the crock pot / casserole dish along with the mushrooms and apple. Add the remaining veg (leek and carrot) to the pan to soften a little.
4. After a couple of minutes, sprinkle the flour over the veg and mix through (the flour thickens the sauce, but if you prefer a more watery gravy then you can omit this step).
5. Add the cider to the pan - it will bubble up to begin with but don't worry about it. Turn up the heat and cook for a couple of minutes to burn the alcohol off (I sniff-test it and cook until it stops smelling boozy).
6. Transfer all the ingredients in the pan to the crock pot / casserole dish (cider and all).
7. Now this is where you have to use your judgement a bit! I find 300ml water is usually about right to top up my crock pot, but you may find you need a bit more/less depending on the exact amount of ingredients you have used (ie. size of sausages, carrot, etc.). So as not to waste any of the stock cube, I crumble it into the crock pot without dissolving it in water first and then add as much water as is needed to JUST cover all the ingredients.
8. CROCKPOT: Cook on Low for 8-9hrs or Medium for around 5hrs.
9. OVEN: I've never actually made this in the oven but have no doubt it would work just as well. I would imagine that, if you cover the casserole dish and cook it at around 150 degrees it should be done in a couple of hours.