Ingredients
300g FAGE Total
454g Lincolnshire pork sausage (8 sausages)
2 eating apples (preferably red to add colour to the dish)
1 leek
2 large carrots
1 medium onion
1 clove of garlic, crushed
½ pint chicken stock
4 medium potatoes
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Steps
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Pre-heat the oven to Gas Mark 6 / 400F / 200C.
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Peel and par boil the potatoes in a saucepan of salted water, drain and allow to cool.
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Cut each apple into four wedges and remove the core. Gently sauté in a frying pan with a little olive oil for around 3-4 minutes then remove from the pan and place to one side.
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Roughly cut the carrot, leek and the onion into 1 inch pieces.
- Gently sweat with the garlic for approximately 5 minutes until they start to soften, then add the chicken stock and bring to the boil.
- When the stock has boiled, remove from the heat and add the yoghurt.
- In a frying pan, quickly fry off the sausages in a little olive oil whilst cooking the par boiled potatoes into ¼ inch thick slices.
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Place the sausages and apples into a large casserole dish. Then pour over the carrot, onion, leek and yoghurt mixture.
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Next, lay the sliced half cooked potatoes over the top in an even layer. Generously brush with melted butter and bake in the middle of oven for approx 1 hr until crisp and golden on the top.
