A family favourite for sure, there are never any leftovers when I make this simple comforting casserole - especially
with Mr Marshall around.
I like to leave the apples in their skin and stalks to contribute to the thrown together rustic feel of this dish. A
meal I imagine that would be right at home in pioneer / frontier times while the family chopped and stacked wood for
the stove. Today this could easily be made in a crockpot or slow cooker for convenience. Just be sure to purchase the
best available sausages - it really makes all the difference.
|
- Devilled Apples and Pork Sausages
-
- 8 quality free-range traditional style Pork Sausages
- 4 small green-skinned apples, such as Sturmer or Granny-Smith, halved
- 1 large onion, sliced
- 1 clove of garlic, chopped
- 1 tablespoon of olive oil
- ½ cup of tomato purée
- ½ cup of water
- 3 tablespoons of soft brown sugar
- 2 tablespoon of Worcester sauce
- 1 tablespoon of red wine vinegar
- 1 tablespoon of cornflour
- 1 teaspoon of dry yellow mustard powder
- ½ teaspoon of cinnamon
- a pinch of cayenne pepper
- sea salt and freshly ground black pepper
- Preheat your oven to 170°C (338°F)
- Sauté the sausages in a frying pan or oven proof casserole dish with a little olive oil to colour on all
sides, do the same with the sliced onion.
- Remove from the heat and place the apples and garlic in and mix to combine.
- In a bowl or pouring jug combine the remaining ingredients and pour over the sausages.
- Bake for 45 minutes to 1 hour until the sausages are cooked through and the sauce is syrupy, bubbly and thick.
- Serve alongside some mashed potatoes, steamed rice or quinoa etc.
- Serves 4
-
-
|
