Ingredients
- 3 tbsp oil
- 1 x 750g piece boned rolled and skinned shoulder of pork
- 6 bangers, thick sausages
- 2 red onions, peeled and chopped into large pieces
- 4 cloves garlic, peeled and chopped
- 150g semi dried apricots, cut into quarters
- 200mls water or apple juice
- 2 pork or chicken stock cubes
- 1 can 425g drained butterbeans
- 1/2 tbsp paprika
- salt
- pepper
- 2 medium Bramley apple, peeled, cored and roughly chopped
- 2 Conference pears, ripe, but not squashy
Method
- Pre heat the oven to 180C gas 4.
- Place the casserole dish on the hob and add the oil.
- Once heated season the joint well and brown a little on all sides, then remove with tongs.
- Add the sausages and brown on both sides, remove and then add the onions, garlic and brown again.
- Once nicely browned, place the pork back in and the sausages around the outside.
- Add the apricots, water or juice, stock cubes, beans, paprika, salt and pepper and bring to the boil.
- Once boiling place a tight fitting lid on and pop into the oven for 50 minutes.
- At the 50 minutes mark remove from the oven, add the apples and pears, stir well and pop the lid back on and return to the oven for a further hour.
- Check by inserting a small knife or skewer at the 1 hour 45 minute mark to see if the pork is cooked and very soft.
- Remove the pork and sausages form the dish and stir the chunky vegetable, bean and fruit together, season well.
- Slice the pork carefully and serve with the sausages and the stew over the meat.
