Easter may just be my favourite holiday for food. I love Christmas with its turkey, stuffing and ham. But I can’t say there are many occasions where I want turkey over chocolate nor ham over hot cross buns. Ok so maybe turkey over chocolate but only after I have eaten a small mountain in chocolate and made myself feel vaguely ill (hello last Thursday when my lovely boss gave me Haigh chocolates for Easter – some of the best chocolate on this planet).
I am slowly dialling back on the sugar content in my diet and surely eating creamy food is a good alternative – nothing like replacing sugar with fat… I mean I wouldn’t want to go completely cold turkey or anything like that would I?
What I love about this recipe for a cider sausage casserole is the trick to use sausages as meatballs. What a timesaver! I love a good meatball but when I am in a rush the whole creating process to get the mince to be flavourful and stick together can seem like too much effort. Of course if you make your own meatballs you know exactly what goes in them and on balance I normally prefer to make my own. But I am a big everything in moderation girl and figure a sausage or two is not going to kill me – unlike the chocolate mountain I ate which was not in moderation. And these days you can get some great sausages that don’t have too many extras. Just make sure you read the ingredients list and if you want the down and dirty on sausages have a look at this article from Choice.
I used pork sausages but I reckon this would work well with other types of sausages. The Choice article gives some good tips for reading the labels and what to look for. I also think if you are struggling to get the crème fraiche then full cream yoghurt would work but I haven’t actually tried that so no promises.
I took freezing the recipe for a test run as I want to get some more ready-made meals in my freezer to encourage me to eat better when I am flat out. I was a bit worried about freezing with the crème fraiche. Most recipes I have seen have said to freeze before adding the dairy. But it was not a problem at all. I took it out to defrost in the fridge the night before and then just warmed it all up in a saucepan with no dramas. I’ll definitely be cooking some more batches of this.
I love this recipe. The flavours are fabulous. There is sweetness from the cider offset by the tartness of the mustard. It is easy to make and has lots of lovely sauce that you can soak up with a potato or two. Ok so maybe not as much sauce as in the photos as the original recipe does have a little glitch. The ingredients list 175g of creme fraiche but if you read the instructions it says 175ml. The internet says this is the same thing but when I remade this recipe with millilitres I think there was less creme fraiche.
To make two serves I used the following ingredients:
- 175g of pork sausage
- 1/2 tbs of olive oil
- 1/2 a brown onion, sliced
- 1 tsp of minced garlic (equal to one clove)
- 200ml of apple cider, I had a good one leftover so I used that ad the recipe says medium dry but I figure any apple cider would probably be ok.
- 90ml of creme fraiche
- 100g of mushrooms, sliced
- 1 tbs of wholegrain mustard
- Salt and pepper to taste
I followed the recipe as given. I had my stove set to a medium-high heat which was great until it came time to cook the onions. You turn the stove to a low heat to cook the onions but my stove is electric and doesn’t adjust that quickly. As a result my onions were more fried than softened but that seemed ok with the end dish. In terms of timings for the initial sausage cooking, mine browned in about 5 minutes.
Preparation time for this dish is about 10 minutes and cook time is about 35-38 minutes depending on your stove. I used a small saucepan so there was a good depth to the sauce and it reduced at the same rate as if I had made a larger portion. If you use a big pan you might find the sauce is quite dispersed and reduces much quicker.
The recipe has about 450 calories.