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autumn 2010

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
  1. Preheat your oven to 170°C (338°F)
  2. 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.
  3. Remove from the heat and place the apples and garlic in and mix to combine.
  4. In a bowl or pouring jug combine the remaining ingredients and pour over the sausages.
  5. Bake for 45 minutes to 1 hour until the sausages are cooked through and the sauce is syrupy, bubbly and thick.
  6. Serve alongside some mashed potatoes, steamed rice or quinoa etc.
  7. Serves 4
Autumn 2010 Front Cover Table of Contents Bron's Thoughts Apples and Pears Apple, Carrot and Radish Salad Swede and Apple Soup with Ginger
Nutella and Pear Pinwheel Scones Devilled Apples and Pork Sausages Walnuts Roasted Tomato and Walnut Soup Desserts of the Earth Sticky Kumara and Date Pudding with Caramel sauce
Kumara and Toasted Coconut Lentils Ilva Beretta Gnocchi alla Romana Budino di Riso Cornish Pasties Thai Red Curried Fish Pasties
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