Sausages, softly caramelised onion and apple wedges and a mild mustardy sauce make this Sausage and Apple One Pot recipe real comfort food. It’s one of my go-to recipes for kitchen supper entertaining – casual, easy and oh so delicious, but it also makes a wonderful Sunday lunch or dinner.
This recipe – which I adapted from a recipe by Good Food magazine many years ago – really couldn’t be much easier to make. 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.
Tips for Making This Sausage and Apple One Pot Recipe
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 sausages and whatever variety of firm, red skinned, eating apple is your favourite for this Sausage and Apple One Pot.
Don’t peel the apples – the skins add nutrition and they make the dish look even more appealing.
You can always switch things up by using different kinds of sausages. I love to make this with Caramelised Onion or Spicy Italian Sausages from our local butcher.
Wholegrain mustard is made from whole, cracked or bruised mustard seeds mixed with other ingredients and is generally milder than other mustards. If you can’t get wholegrain mustard, Dijon mustard works well too but I recommend using slightly less – about 2 teaspoons.
A Make Ahead Recipe
You can make this Sausage and Apple One Pot ahead of time if you like. Cool completely and refrigerate in a sealed container for a day or two before reheating it gently over medium heat. Or cool the recipe completely and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently before serving. In both cases, you can add a little hot water to loosen the sauce if you need to.
How to Serve Sausage and Apple One Pot
Serve with mashed potatoes, vegetables and a Yorkshire pudding or two if you like. This is classic comfort food, quick and easy.
Sausage and Apple One Pot
Ingredients
- 2 tablespoons mild olive oil or other mild vegetable oil
- 12 good quality sausages
- 2 medium red onions, peeled and cut in 4 to 6 wedges each
- 2 firm red unpeeled eating apples, cored and cut in 4 wedges each
- 1¼ cups hot chicken or vegetable stock, made from a cube is fine You may not need it all
- 2 generous tablespoons cranberry sauce
- 1 generous tablespoon wholegrain mustard
Instructions
- Heat 1 tablespoon of the mild olive oil in a large frying pan or Le Creuset round casserole over medium heat.
- Add the sausages and fry for 5 to 7 minutes, moving them around and turning them often.
- Add the onion wedges cook, stirring occasionally, until everything starts to turn a bit golden (about 5 more minutes).
- Add the remaining tablespoon of mild olive oil.
- Add the apple wedges and cook, still gently stirring occasionally so they do not catch on the bottom of the pan – but try not to break up the apple wedges.
- While the other ingredients are cooking, stir the cranberry sauce and mustard into the hot stock until they are well blended.
- Add the stock mixture to the sausages, onions and apples and bring to a gentle boil.
- Bring to the stock mixture to a boil and let the sauce bubble for a few minutes so that it becomes syrupy.
- Lower the heat and check if the sausages are cooked through. They should reach an internal temperature of 165°F (75°C) and have no pink remaining inside.
- If the sauce becomes too thick, add a tiny bit of hot water to thin it out.
- Serve 2 sausages each along with the onions, apples and gravy.
Notes
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Comments & Reviews
Since you’re currently coming up with delicious-sounding recipes quicker than I can try them, I think perhaps I need to hire you to come and cook for me for a week! This looks wonderful, presses my hot buttons (sausage/fruit/one pan) and, coincidentally, looks like it would be great as a main dish before your St Clement’s Custards?
Thank you, Pauline! I’m really glad you like the sound of it – and yes it would be perfect as a main dish before my St Clement’s Custards 🙂
I’d love to come to California – in fact I’ll be near San Francisco for a couple of weeks in March 😉
This has made me hungry! I love sausages 🙂 especially with apples.
I found your post via the Hearth & Soul Hop this week.
Thank you, Aurelia!