Sausage and Apple One Pot

Course Main Course

Cuisine British

Servings

Sausages, softly caramelised onion and apple wedges and a mild mustardy sauce make this Sausage and Apple One Pot recipe real comfort food.

Prep Time 15

Cook Time 25

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

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.

Adapted from a recipe by BBC Good Food magazine.

Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.