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Ingredients - Vickys Triple Braised Pork & Apple Casserole, GF DF EF SF NF:
- Get 8 - pork loin steaks, trimmed
- Need 4 for gluten-free pork sausages, sliced
- Take 150 grams bacon, trimmed and chopped
- Make ready 100 grams peas
- Make ready 100 grams - carrots, diced
- Make ready 1 - medium onion, chopped
- You need 3 apples, peeled, cored and thickly diced
- Provide 100 grams - baby button mushrooms, halved
- Make ready 500 ml for ham stock
- Prepare 500 ml - vegetable stock
- Give 100 ml - apple juice
- Make ready 4 tbsp - chicken seasoning
Vickys Triple Braised Pork & Apple Casserole, GF DF EF SF NF steps:
- Season each side of the pork steaks with the chicken seasoning and lay on top of the sliced sausage and vegetables in a large casserole dish.
- Pour in the stock and apple juice so it's enough to cover everything. You may need more or less depending on the size of the dish you use
- Braise at gas 4 /180C / 350°F for 1 hour or slow cook for 8 hours
- Serve with mustard mashed potato - - https://cookpad.com/us/recipes/334012-vickys-sausages-with-mustard-mash-onion-gravy-gf-df-ef-sf-nf
- This is a great recipe for using up veg left in the fridge. I've used broccoli, corn, peppers, squash and made sweet potato mash instead. It's very versatile. Sometimes I leave the sausage whole, sometimes I cube the steaks. Easy to change up!
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