Meats Recipes - Crumble-topped Sausage and Noodle Casserole

Ingredients                                        

• 450 g/1 lb pork sausages

• 225 g/8 oz pappardelle

• 100 g/4 oz/1/2 cup butter

• 50 g/2 oz/1/2 cup plain (all-purpose) flour

• 400 g/14 oz/1 large can chopped tomatoes

• 10 ml/2 tsp Worcestershire sauce

• 15 ml/1 tbsp tomato puree (paste)

• Salt and freshly ground black pepper

• 120 ml/4 fl oz/1/2 cup dry cider

• 85 g/3 1/2 oz/1 packet sage and onion  stuffing mix

• 50 g/2 oz/1/2 cup grated Parmesan cheese

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Method:

1. Put the sausages in an ovenproof serving dish. Bake in the oven at 200°C/400°F/gas mark 6 for about 15 minutes until browned, turning once.

2. Remove from the dish and drain off the fat. Meanwhile, cook the pasta according to the packet directions. Drain and toss in 15 g/1 tbsp of the butter.

3. Place in the base of the oven­proof dish. Lay the sausages on top. Melt 25 g/1 oz/2 tbsp of the remaining butter in a saucepan.

4. Add 25 g/1/4 cup of the flour and cook for 1 minute. Stir in the tomatoes, Worcestershire sauce, tomato puree, a little salt and pepper and the cider.

5. Bring to the boil, stirring. Spoon over the sausages. Put the stuffing mix in a bowl.

6. Stir in the remaining flour and rub in the remaining butter until crumbly. Stir in the cheese. Spoon over the sauce to cover completely.

7. Return to the oven and cook for about 30 minutes until golden. Serve hot.