Emma/Baileys Posted July 13, 2017 Share Posted July 13, 2017 I am considering making this next week and was wondering if i changed the cider to apple juice as suggested would that be allowed? obviously i'd change the flour too https://www.lavenderandlovage.com/2012/11/weekly-meal-plan-and-a-hearty-family-supper-recipe-sausage-and-apple-casserole-in-cider.html Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted July 13, 2017 Administrators Share Posted July 13, 2017 The juice sub would be fine but this recipe also calls for flour which you would have to avoid. And make sure whatever sausage meat you find is also compliant and switch out the vegetable oil for something compliant. I might cut back on the apple juice and sub in some bone broth for the balance of the liquid or I think you'll find the overall recipe very sweet. Link to comment Share on other sites More sharing options...
Babsie95 Posted July 13, 2017 Share Posted July 13, 2017 Also you would need to skip the flour or use something compliant to thicken it Link to comment Share on other sites More sharing options...
bevmouse Posted July 14, 2017 Share Posted July 14, 2017 You could use arrow root to thicken the sauce. Just set a couple of tablespoons of the apple cider or juice aside when you make the dish. Once it is complete, mix apple juice and arrow root, pour in and bring to a low boil. Stir and the "broth" with thicken. You could also do 1/4 cold water and 1-2 tablespoon arrow root at the end. I like to reserve the juice so that you don't dilute the flavors with water. Link to comment Share on other sites More sharing options...
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