Aycliffe Today’s resident chef Debbie Elizabeth serves up a weekly mouthwatering suggestion specially for our readers.
This week…
Liver and sausage casserole
Ingredients..
450g pork sausage
450g beef liver
1 tsp salt
1/8 tsp black pepper
1 onion, chopped
2 tbsp flour
240ml water
Oil for frying
Method…
Add a little oil to a pan and use to brown the sausage. Remove with a slotted spoon and transfer to a baking dish. Fry the onions in any oil remaining in the pan for about 5 minutes, or until soft then mix with the sausages.
Cut the liver into strips, dust with the flour and season then add a little more oil to the pan and use to fry the liver until browned. Add this to the sausage mix as well. Sprinkle any remaining flour into the pan and stir into the oil to form a roux.
Add the water and whisk into the roux to form a gravy. Bring to a simmer and cook until thickened then pour over the sausage mixture. Cover the baking dish then transfer to an oven pre-heated to 180°C and bake for 30 minutes. Serve hot with potatoes.
Enjoy…
