I like the simplicity of one-pot meals, and this comes pretty close – you just need to add some creamy mashed potatoes to soak up the juices. Over the years this has become one of our family favourite winter-warmers, and has often been doubled to accommodate guests.

If you want you can leave out the peas, and instead serve with vegetables; I’ve found green beans go particularly well.

ingredIngredients (for approx 5 people):

  • 10 (or more if you’re feeling hungry) pork sausages
  • 1 onion, chopped
  • 4 apples, cored and cut into 8 segments
  • 350ml chicken stock
  • 1.5 tbsp redcurrant jelly
  • 2 tbsp wholegrain mustard
  • handful of frozen peas (optional)
  • seasoning

Method:

Gently brown the sausages with the onion in a large pan. Once the onions have softened, throw in the apples and fry for a couple more minutes. Add the stock, jelly and mustard, and stir well to break up the jelly. Throw in the peas (if using), bring to the boil, cover and simmer for about 40 minutes until you have a rich, syrupy gravy. Check every now and then; if it looks as though it might boil dry, just add a little more boiling water.

plate

 

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