ingredients:
1 pack Smithfield No. 1 recipe: outdoor reared pork sausages with nutmeg
500ml dry cider
1 medium onion, thickly sliced
2 medium sized carrots, peeled and cut into 2cm cubes
½ a small swede (approx. 175g), peeled and cut into 2cm cubes
1 small turnip (approx. 175g), peeled
and cut into 2cm cubes
5 celery sticks, sliced
½ tsp dried thyme
1 tbsp plain flour
2 garlic cloves, crushed
vegetable oil for frying
salt & pepper to taste
chopped fresh parsley to garnish

method:
Pre-heat oven to 200ºC, Gas 6

1. Lightly flour the sausages. Heat 1 tbsp oil in a frying pan to a high heat; add the sausages and fry until golden brown (it is not essential to cook the sausages at this stage – just colour them). Remove from pan and place into a casserole pot with a tight fitting lid.

2. In the same pan fry the cubed vegetables, onion and celery for 2-3 minutes, until golden brown, add garlic and fry for a further minute.

3. Add the cider to the pan, season with salt, pepper and thyme and bring to boil. Add to the casserole dish and cover with lid.

4. To cook on the hob, simmer gently over a low heat for 35-45 minutes, stirring occasionally to ensure it does not stick to the base; or cook in the oven for 50 minutes, stirring occasionally. If the hotpot needs more liquid add some chicken stock, cider or water.

5. Divide into 3 large bowls and sprinkle with chopped fresh parsley then serve with chunks or warm crusty bread.