- 450g lincolnshire pork sausages (or your favourite)
- 1/2 butternut squash, peeled and thinly sliced
- 2 large potatoes, peeled and thinly sliced
- 1 large turnip, peeled and thinly sliced
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 large sprigs fresh thyme
- 1/4pt cider* or apple juice
- 1/4pt pork stock
- 1 tbsp gravy granules
- Salt and pepper
- 25g butter
Preheat oven to 190’c,gas mark 5.
Place the sliced butternut squash, potato and turnip in a large pan of boiling water and gently simmer for about 5 minutes until the slices have softened slightly, but still holding their shape. Drain and reserve.
In a large saucepan heat the vegetable oil and lightly fry the sausages, onion and Thyme sprigs until the sausages have browned and onion begins to soften.
Add in the cider and stock to the sausages and bring to the boil. Add the gravy granules and thicken to your desired level of thickness and season.
Place the sausage mixture into a large deep, ovenproof dish. Layer the vegetables on top of the sausages, allowing the sausages to poke through.
Dot the top of the dish with butter and place in your preheated oven.
Cook for about 30 minutes until the sliced vegetables are golden and cooked through*
Serve with steamed seasonal greens
* These cooking times are a guide only as appliances vary.