I love sausages so much, and this dish gives them a twist, sweet and juicy. A taste bud revelation.
INGREDIENTS Serves 4
8 chunky sausages
2 tart apples halved (no need to peel or core)
2 medium onions peeled and cut into 6 wedges
2 sprigs of rosemary
3 1/2 tablespoons maple syrup
1 1/2 tablespoons dijon mustard
1 tablespoon olive oil
2 garlic cloves crushed
200 ml chicken stock
125 g blackberries
METHOD
Preheat the oven to 190C.
Throw the sausages, apples, onions and rosemary into a roasting tin or shallow casserole dish (about 30cm across), where they can lie snugly in a single layer.
Mix together the maple syrup, mustard, olive oil and garlic, then pour into the pan. Season and turn the ingredients to coat.
Roast for 50 minutes, turning over the sausages once. They should be dark and glossy, with the apples completely soft.
Put the tin or dish on the hob and add the stock. Bring almost to the boil, stirring to help the maple and mustard mix with the stock. Add the blackberries (don’t stir now else the blackberries will break up) to heat through.
Serve with creamy cheddar mashed potatoes.
Original Recipe Diana Henry “From oven to Table”
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