Black Garlic Kitchen

Black Garlic Sausage Casserole

A comforting rich and warming one-pot slow cooker sausage casserole with a hint of sweetness from apple and black garlic. Topped off with soft pillowy Black Garlic Dumplings making it a filling family meal that is perfect for a cold day.

Black Garlic Sausage casserole

Prep: 25 mins | Cook: 4 hours | Serves: 4

Ingredients

  • 2 tbsp olive oil for frying
  • 12 thick pork sausages
  • 2 tbsp plain flour seasoned with 1 tsp Black Garlic Sea Salt or table salt and ½ tsp freshly ground black pepper
  • 3 large leeks – trimmed, washed and cut into slices
  • 3 large carrots – peeled and cut into slices
  • 400g baby potatoes – halved (or quartered if large)
  • 1 eating apple cored and sliced
  • 1 cooking apple – peeled, cored and chopped
  • 300ml cider
  • 400ml chicken stock made with 2 chicken stockpots
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 3 tsp hot honey
    1 tbsp whole grain mustard
  • A few splashes of Worcestershire sauce
  • 14 cloves Black Garlic – halved or quartered
  • Extra salt and freshly ground black pepper for seasoning if required
 

For the Black Garlic Dumplings

  • 200g self-raising flour
  • 100g shredded suet
  • ¼ tsp table salt
  • 8 cloves Black Garlic – chopped
  • 4 tsp dried parsley
  • Cold water

Method

  • Heat the olive oil in a large non-stick frying pan set over a medium heat and fry the sausages gently for 5 minutes, turning every now and then, until browned on all sides. Transfer to the basin of a slow cooker.
  • Coat the sausages thoroughly in the seasoned flour.
  • Add the rest of the ingredients. Stir the ingredients together, pressing down so that everything is covered in the liquid.
  • Put the lid on and cook on high for 4 hours.
  • While the casserole is cooking, make the Black Garlic Dumplings – put the flour, suet, salt, chopped Black Garlic and dried parsley in a bowl. Stir to ensure everything is evenly distributed. Add just enough cold water to make the mixture come together into a firm but pliable dough. Divide into 16 equal sized dumplings.
  • After 3½ hours remove the lid from the slow cooker, stir the stew, add the chopped fresh parsley. Taste, check for seasoning and add more salt and pepper if needed.
  • Arrange the dumplings in a single layer on top of the casserole, cover with a lid and continue to cook for a further 30 minutes.

Featured Products:

Print Friendly, PDF & Email
More Black Garlic Pork Recipes