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Composition for Vickys Triple Braised Pork & Apple Casserole, GF DF EF SF NF:

1. Need 8 of pork loin steaks, trimmed
2. Require 4 for gluten-free pork sausages, sliced
3. Need 150 grams bacon, trimmed and chopped
4. Require 100 grams - peas
5. Get 100 grams of carrots, diced
6. Get 1 - medium onion, chopped
7. Give 3 for apples, peeled, cored and thickly diced
8. Require 100 grams for baby button mushrooms, halved
9. Need 500 ml for ham stock
10. Require 500 ml for vegetable stock
11. Require 100 ml of apple juice
12. Provide 4 tbsp - chicken seasoning

Vickys Triple Braised Pork & Apple Casserole, GF DF EF SF NF steps:

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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