Approx 1 hour

• 8 good-quality pork sausages
• 2 tablespoons vegetable oil
• 2 large onions, thinly sliced
• 2 leeks, cleaned and sliced
• 2 apples, peeled, cored, and sliced
• 3 cloves garlic, minced
• 2 tablespoons plain flour
• 400ml  chicken or vegetable stock
• 200ml apple juice
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste

1. Preheat your oven to 180°C (350°F).
2. In a large ovenproof casserole dish, heat the vegetable oil over medium-high heat. Add the sausages and cook until browned on all sides. Remove them from the dish and set aside.
3. In the same casserole dish, add the sliced onions and leeks. Cook for about 5 minutes until they start to soften. Add the garlic and continue to cook for another 2 minutes.
4. Sprinkle the flour over the onion and leek mixture. Stir well to combine and cook for 2 minutes to remove the raw flour taste.
5. Pour in the chicken or vegetable stock and apple juice, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
6. Add the bay leaves and dried thyme to the casserole dish, then chop the sausages into sections and return the browned sausages to the mixture.
7. Arrange the sliced apples on top of the sausages and vegetables.
8. Season with salt and freshly ground black pepper to taste.
9. Cover the casserole dish with a lid or aluminum foil and place it in the preheated oven.
10. Bake for 45 minutes to 1 hour, or until the sausages are cooked through and the apples are tender.
11. Remove the casserole from the oven, discard the bay leaves, and give it a gentle stir.
12. Serve hot, garnished with fresh thyme or parsley if desired.

• Calories: 550
• Fat: 32g
• Carbohydrates: 38g
• Protein: 26g
• Fibre: 5g
• Sugar: 17g
• Salt: 800mg