Sausage, Cider and Butterbean Casserole - Mains Recipe

Ingredients

• 8 quorn Best of British sausages
• 2 400g cans of butterbeans, drained & rinsed
• 1 onion, finely chopped
• 1 clove of garlic, finely chopped or crushed
• 1 red pepper, de-seeded & cut into approx 3cm long strips
• 1 • 1 courgette, ends cut off, and then sliced lengthways and then cut into 1cm wide semicircles
• 1 leek, cleaned, ends cut off, and cut into 1cm thick rounds
• 100 g baby button mushrooms, cleaned and left whole
• 1 stick of celery cut into 1cm thick slices
• 1 cooking apple, peeled and cored, cut into quarters and then sliced into 1cm thick slices
• 750 ml water
• 2 vegetarian stock cubes
• 5 ml marmite
• 500 ml dry cider
• 30 ml flour
• 30 ml olive oil & an extra drizzle of olive oil
• 30 ml butter
• 1 bayleaf
• 6 fresh sage leaves, chopped
• 1 salt & pepper to taste
• 1 cornflour or gravy granules to thicken (if required)