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Sausage and Rosemary Casserole

2 tb Oil
1 Onion; sliced
2 Carrots; thinly sliced
450 g Sausages; (1lb)
1 tb Flour
1 tb Tomato pur‚e
2 ts Wholegrain mustard
2 ts Schwartz Paprika
1 ts Schwartz Rosemary
1 ts Schwartz Garlic Granules
2 ts Malt vinegar
300 ml Chicken stock; (1/2 pint)
1 Eating apple; sliced


Pre-heat the oven to 200C, 400F, Gas Mark 6.

Heat the oil in a large frying pan and fry the onion, carrots and sausages until softened and browned. Add the flour and cook for 1 minute. Blend together the tomato puree, mustard, herbs and spices, vinegar and stock. Add to the pan and bring to the boil, stirring until thickened.

Transfer to a casserole dish, cover and bake for 30 minutes. Stir in the apple and bake for a further 10-15 minutes.


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