Sausage and Orange Casserole

1 x yard ‘Old County Original’ Cumberland Sausage
½ x tsp ground allspice
1x tblsp plain flour
3 x tblsps olive oil
freshly ground black pepper
2 x onions chopped
750ml vegetable stock
1 x carrot chopped
4 x rashers home cured ‘Real Bacon’ (streaky bacon)
1 x orange
2 x tblsp red wine vinegar
2 x bay leaves
225g natural cooked beetroot
675g potatoes cubed
2 x tblsp fresh parsley chopped
salt and black pepper
sour cream to serve

Method
Remove the skin from sausage and form into balls. Mix flour, allspice and pepper together, cover sausage balls with flour mixture. Heat oil in a large pan, add onions and bacon and fry about 10 minutes. Add sausage balls and cook until lightly browned all over. Stir in the carrot and stock, bring to the boil, stirring all the time. Pare two wide strips of rind from the orange and add to pan with red wine vinegar and bay leaves. Cover and simmer for approx 20 minutes. Squeeze the juice from orange and put on one side. Chop the beetroot into cubes add together with potatoes to the pan. Cook further 30 minutes until vegetables are tender. Stir in the orange juice and parsley adjust seasoning. Serve with a swirl of sour cream.