This is really nice and very filling, perfect for winter.
1 x 500g pack of good quality, thick pork sausages
1 onion, cut into wedges
4 tbsp wholegrain mustard
4 tbsp maple syrup
2 eating apples, pealed and sliced
4-5 sage leaves
Heat the oven to gas mark 6/ 200 degrees c / fan 180 degrees c
Put the sliced apples and onion wedges in a roasting pan with the sausages on top.
Roast for 20 minutes.
Mix together the mustard and maple syrup.
Take the roasting tin out of the oven, pour over one tbsp of the mustard and maple mixture and add the sage leaves. Keep three tbsp of the mustard and maple mixture for serving later.
Roast for a further 20 minutes or until the sausages are plump and golden.
Serve with mashed potatoes and buttered cabbage.
(For the cabbage, shred, boil for 2 minutes, drain then toss in butter.)
Use the remaining mustard and maple mixture as a sauce for the mashed potatoes. If extra is required mix as before, equal tbsp of each.
1 x 500g pack of good quality, thick pork sausages
1 onion, cut into wedges
4 tbsp wholegrain mustard
4 tbsp maple syrup
2 eating apples, pealed and sliced
4-5 sage leaves
Heat the oven to gas mark 6/ 200 degrees c / fan 180 degrees c
Put the sliced apples and onion wedges in a roasting pan with the sausages on top.
Roast for 20 minutes.
Mix together the mustard and maple syrup.
Take the roasting tin out of the oven, pour over one tbsp of the mustard and maple mixture and add the sage leaves. Keep three tbsp of the mustard and maple mixture for serving later.
Roast for a further 20 minutes or until the sausages are plump and golden.
Serve with mashed potatoes and buttered cabbage.
(For the cabbage, shred, boil for 2 minutes, drain then toss in butter.)
Use the remaining mustard and maple mixture as a sauce for the mashed potatoes. If extra is required mix as before, equal tbsp of each.
