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INGREDIENTS
- 8 large, good quality sausages (meat or vegetarian) of your choice
- 2 red onions, thickly sliced
- 3 pink lady apples, cored and cut into wedges
- Few sprigs thyme
- 3 tbsp olive oil
- 3 tbsp honey
- 2 tbsp balsamic vinegar
- 1 tbsp pomegranate molasses
- 1 tsp wholegrain mustard
- 1 tsp cornflour blended with a little cold water
- 1 beef stock cube dissolved in 200ml boiling water
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METHOD
- Preheat oven to 190C fan.
- Put apples and onions in large roasting tray, and drizzle over 1 tbsp each olive oil and honey, pinch of black pepper, and stir gently (sausages are salty and will release oil when cooking so I don’t add salt / use too much additional oil).
- Add thyme, place sausages in tray, and roast on the bottom shelf for 20 mins.
- Meanwhile, in a bowl, mix together the remaining olive oil and honey with the balsamic vinegar, pomegranate molasses and mustard and leave to one side.
- After 20 mins, take out tray, remove sausages to a plate. Add glaze to apples and onions, gently stir, then put sausages back in tray, gently coating them in the glaze.
- Pop tray back in oven for another 20-25 mins, turning sausages halfway through. Dissolve stock cube with 200ml boiling water, and add the blended cornflour.
- After 20-25 mins, add stock mix to the tray (turning sausages again if necessary) and cook on middle shelf for another 10 mins until stock bubbles and thickens.
- Serve with beautiful creamy mash and vegetables of your choice.
- A little extra gravy never goes amiss so you could always make up a little extra stock and cornflour mix to deglaze the tray before serving.