It’s been raining almost non stop here in England for days. Flood warnings are in place for most of the country and many people are experiencing flooding and property damage. Some are even being forced to abandon their homes. I’m so very grateful we live on high ground and for so many of the things I often take for granted – a warm, dry house and a kitchen to cook in just for starters.
Comfort food is definitely the order of the day here and my Sausage and Apple One Pot is one of the easiest, most comforting meals I know. Thick sausages, softly caramelised onion and apple wedges and a mild mustardy sauce make this a family favourite. It’s one of my go-to recipes for kitchen supper entertaining – casual, easy and oh so delicious.
All you have to do is fry the sausages, onion and apple together,
add the sauce ingredients, bring to the boil and then cook until you get a lovely syrupy gravy.
Then you lower the heat and simmer until the sausages are cooked through.
There are only seven ingredients in this recipe and it rarely takes me more than half an hour to make. You can use absolutely any kind of good quality, meaty sausages and whatever variety of firm, red skinned, eating apple is your favourite.
Usually milder than ‘ordinary’ mustard, wholegrain mustard is made from whole, cracked or bruised mustard seeds mixed with other ingredients. I use Maille brand (not sponsored, just sayin’) but any brand will work well. If you can’t get wholegrain mustard, Dijon mustard works well too. You may just want to use a bit less.
You can make my Sausage and Apple One Pot ahead of time, either refrigerating it for a day before reheating gently or freezing it and then thawing overnight in the fridge before reheating. In both cases, you can add a little extra stock to loosen the sauce if you need to.
Serve with mashed potatoes, vegetables and a Yorkshire pudding or two if you like. This is classic comfort food, quick and easy.
- 2 tablespoons mild vegetable oil (I use mild olive oil)
- 12 good quality, meaty sausages
- 2 medium red onions
- 2 red eating apples that will stay firm when cooked
- 1¼ to ½ cups hot chicken or vegetable stock
- 2 generous tablespoons cranberry sauce
- 1 generous tablespoon wholegrain mustard
- Peel the onions and cut into wedges.
- Core the apples (do not peel) and cut into wedges.
- Heat 1 tablespoon of the oil over medium heat in a large frying pan.
- Add the sausages and fry for 5 to 7 minutes, turning often.
- Add the onion wedges and continue to fry, stirring occasionally, until everything is taking on a nice golden colour.
- Pour in the remaining tablespoon of vegetable oil.
- Add the apple wedges and continue to cook, still stirring occasionally but carefully so they don't break up.
- Meanwhile, stir the cranberry sauce and mustard into the hot stock.
- Add 1¼ cups stock to the sausages, onions and apples in the frying pan.
- Bring to the boil and let the sauce bubble for a few minutes so that it becomes syrupy.
- If the sauce reduces too much, add a bit more stock. Otherwise, lower the heat and continue to cook until the sausages are done, with no pink remaining inside.
- Serve 2 or 3 sausages each along with mashed potatoes and vegetables.