Serves 6
Ingredients
- 2tbsp olive oil
- 12 good quality sausage
- 3 red onions, cut into thin wedges
- 400g squash, peeled and deseeded and cut into little chunks
- 4 cloves garlic, crushed
- 2tbsp plain flour
- 300ml cider or apple juice
- 1tbsp Dijon mustard
- 1tbsp tomato puree
- pinch of sugar
- 500ml chicken stock
- good splash of Worcestershire sauce
- 6-8 sprigs of fresh thyme
For the dumplings
- 150g self raising flour
- 75g suet
- small bunch parsley, finely chopped
- 150g natural yoghurt
Method
1. Preheat the oven to 180c/fan 160c. Heat the oil in a frying pan and fry the sausages until golden all over. Tip into a casserole dish with a lid.
2. In the pan, fry the onion and squash together for 10-15 minutes until lovely and tender. Add the garlic and fry for 30 seconds more before stirring in the flour.
3. Add the cider and bring to a bubble and cook for a couple of minutes before adding the rest of the ingredients. Season with plenty of salt and black pepper then pour over the sausages. Cover with the lid and pop into the oven for 15-20 minutes.
4. Mix the flour and suet together with plenty of seasoning then add the parsley, yoghurt and enough cold water to bring together to a firm but pliable dough. Shape into 12 even sized balls.
5. Take the casserole from the oven and plop the dumplings all over the surface of the bubbling sauce. Cover with the lid and return to the oven for 20 minutes more.
6. Take outside into the cold bonfire night air and serve in mugs, bowls and pots to hungry firework watchers.
