Recipe: Sausages Braised with Apples, Potatoes & Caramelized Onion

Here’s a great way of using the Onion Jam that you make in batches and keep in the freezer.

Sausages always make an affordable hearty supper, especially when baked in this way and there’s nothing nicer than a really good pork sausage paired with apple. Onion jam gives is a lovely sticky richness and the potatoes round it all off; perfect for fall or winter.

It’s important to use the very best quality ingredients. Steer clear of heavily processed, mass-produced sausages that are full of preservatives and god-knows-what.   Hand made sausages are best (Whole Foods make their own) – or find some local butcher who makes them using organic free range meat.

Turkey or chicken sausages will also work well and if you can get wild boar, duck, rabbit or another game-y type of sausages, even better!

Pork Sausages Braised With Apples, Thyme & Onion Jam

Pork Sausages Braised With Apples, Thyme & Onion Jam


(Serves 4)

1-1/2 lbs (500-600g) of best quality pork sausages

1/2 cup (120ml measure) of onion jam

2 large apples such as Braeburn, cored (not peeled) and sliced into 6 wedges each

2 sprigs of fresh thyme

1 lb (500g) of unpeeled baby potatoes, sliced thickly

A tablespoon of olive oil

3/4 – 1 pint (300-500ml) of organic chicken stock

Freshly ground black pepper & sea salt to taste


Preheat the oven to 350F (180C)

On the stove-top, heat the oil in a deep sided roasting pan or ovenproof skillet and saute the potato slices until they start to brown.

Take off the heat and stir in the onion marmalade, followed by the apples, thyme, a good grind of black pepper and sea salt to taste. Add the sausages so that they’re all well combined then pour over the chicken stock. You want enough so that it almost covers everything.

Bake for 55-60 minutes until the sausages are fully cooked.

Serve with a green vegetable on the side.

About edibletcetera

I'm passionate about food; I cook, photograph, eat...then writes about it in that order. I'm also an occasional restaurant critic and caterer; a former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
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