Whilst trying desperately to defrost the freezer before going on another Tesco grocery app shop (it’s addictive don’t ya know), I thought last week, I’ll try my hardest to use up what we have before going a little wild, as Sam likes to say “Dannii do we really need this much food for the week?” :p
So here’s something that is quick, easy and super tasty and who doesn’t like a bit of sausage. You don’t have to go for the finest and most expensive sausages to make this, Tesco do these for £1.50 or £1 sometimes on special offer and it really costs nada to make. I made this with rosemary & garlic roasties, roasted parsnips and veg.
- Apple & pork sausages
- 1 large onion (or 2 small ones) chopped into slices or small chunks
- 1-2 teaspoons of Cranberry sauce
- 1-2 apples (depending on size) doesn’t matter on colour as long as they’re not Bramley apples, cut into wedges or slices, whichever way you prefer. Make sure you keep the skin on, adds to the flavour.
- Rosemary leaves/stalks but you can use those from a jar of you haven’t got any fresh ones handy
- Olive oil (I use rice bran oil also)
- Vegetable stock
Garlic & Rosemary Potatoes
- Potatoes cut into smallish cubes
- Garlic, smashed
- Rosemary leaves
- On a medium heat, in a large pan or wok, whichever you have handy, with a teaspoon of oil, throw in the sausages for 5-6 minutes, turning occasionally.
- When the sausages start to brown, turn the heat down a little and add in your chopped onions, stirring occasionally until your onions start to soften.
- Whilst your onions cook, to 500ml of boiling hot water, add 1-2 vegetable stock cubes (more depending on your taste buds) and stir.
- Put your crushed garlic, rosemary leaves and potatoes onto a baking tray with a splash of oil and put into the oven on a 180C/gas mark 4/ 350F for 20 minutes or until soft and fluffy in the middle and golden and crunchy on the outside.
- Once your stock has dissolved, leave to one side, throw in your chopped apples into the pan, stirring until they brown.
- Add 2 tablespoons of Cranberry sauce to your stock and using a fork or whisk stir until all lumps have dissolved. Add the stock to your pan and set the heat down low. Let simmer for 10-15 minutes.
- If the sauce is too thin for you, if you have cornflour (cornstarch) handy, add a teaspoon to 10ml of water and stir till it becomes a white liquid and add to the pan. This will thicken up the sauce.
If you’re adding roasted parsnips and/or veg as your side dishes, allow up to 15 minutes before serving to cook.
*This dish can be made with mustard as well, it totally depends on your palate. We’re not mustard lovers so I skip it in this dish but add if you want to try something different with your dish.
End result: I’ve not made this dish before for Sam but as I had these sausages in the freezer, I thought I’d try an old favourite of mine instead of just using them for sausage & mash.
Anyway, why not try for yourself and let me know what you think! Happy eating x