Simple Way to Make Speedy Vickys Triple Braised Pork & Apple Casserole, GF DF EF SF NF

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vickys triple braised pork & apple casserole, gf df ef sf nf. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Vickys Triple Braised Pork & Apple Casserole, GF DF EF SF NF is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Vickys Triple Braised Pork & Apple Casserole, GF DF EF SF NF is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook vickys triple braised pork & apple casserole, gf df ef sf nf using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Triple Braised Pork & Apple Casserole, GF DF EF SF NF:

1. Get pork loin steaks, trimmed
2. Take gluten-free pork sausages, sliced
3. Make ready bacon, trimmed and chopped
4. Take peas
5. Take carrots, diced
6. Take medium onion, chopped
7. Prepare apples, peeled, cored and thickly diced
8. Prepare baby button mushrooms, halved
9. Get ham stock
10. Prepare vegetable stock
11. Make ready apple juice
12. Make ready chicken seasoning

Instructions to make Vickys Triple Braised Pork & Apple Casserole, GF DF EF SF NF:

1. Season each side of the pork steaks with the chicken seasoning and lay on top of the sliced sausage and vegetables in a large casserole dish.
2. Pour in the stock and apple juice so it's enough to cover everything. You may need more or less depending on the size of the dish you use
3. Braise at gas 4 /180C / 350°F for 1 hour or slow cook for 8 hours
4. Serve with mustard mashed potato - - https://cookpad.com/us/recipes/334012-vickys-sausages-with-mustard-mash-onion-gravy-gf-df-ef-sf-nf
5. This is a great recipe for using up veg left in the fridge. I've used broccoli, corn, peppers, squash and made sweet potato mash instead. It's very versatile. Sometimes I leave the sausage whole, sometimes I cube the steaks. Easy to change up!

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