It has been a while since I have eaten a dish with mashed potato on the side. This summer has been full of salads, new potatoes, chargrilled vegetables and quick stir-fries. Now, I know it’s not autumn yet (although I’m already looking forward to slow cooked roasts and rich stews), but it has been raining quite a bit recently and the evenings are drawing in. Wet weather calls for warm food, no doubt about it.
If you feel the same way try this delicious apple, sausage and mustard one-pot dish.
It is a mega simple recipe, but is impressively delicious incorporating all the ingredients you expect with pork. It begs to be served with creamy mashed potato to soak up all the juice.
The recipe comes from GoodFood magazine’s 101 Cheap Eats recipe book. I have adapted it for two people, as usual though they are two big portions!
Six plump sausages (preferably plain pork with not too many herbs, I choose British outdoor reared sausages with a high pork content)
One white onion, cut into wedges
One eating apple, cut into wedges
One rounded tablespoon of redcurrant jelly
300ml (½ pint) chicken stock (I use a Just Boullion cube)
1-2 tablespoons of grainy mustard (to taste)
1.Heat a little bit of oil in a large frying pan, with high sides, add the sausages and fry for 5 minutes until golden on the outside. Nestle in the onion wedges and continue to fry for another 5 minutes (you want the onions browned a little but not black or charred).
2.Next add the apple wedges and let them brown a little on each side for a few minutes.
3.Stir the redcurrant jelly and mustard into the hot stock and pour into the pan. Let it all bubble madly for a few minutes, then turn the heat down a bit so it is simmering. The stock should reduce by about half to make a syrupy gravy.
4.You’ll need to cook the dish for about 10 minutes after the stock is poured in to make sure the sausages are cooked through. Serve on top of a pile of soft, creamy mashed potato.