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Sausage and Cider Casserole

1 tb Oil
8 Lincolnshire sausages
1 Onion; chopped
3 md Leeks; sliced
125 g Button mushrooms sliced; (4 oz)
3 tb Freshly chopped mixed herbs
150 ml Cider; (1/4 pint)
300 ml Chicken stock; (1/2 pint)
1 tb Cornflour
1 tb Soy sauce
Salt and freshly ground black pepper

Heat the oil and fry the sausages until browned on all sides. Transfer to an ovenproof casserole dish and add the onion, leeks, mushrooms, most of the herbs, stock, cider, cornflour blended with the soy sauce and seasoning to taste.

Mix well, cover and place in a pre heated oven 180 C, 350 F, Gas Mark 4 for 1 hour.

Stir well and sprinkle with the remaining herbs before serving.

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