Here is a visually more appealing version of an old standby recipe from my student days long ago. Layers of sausagemeat, apples, onions, herbs and something else I can’t recall, were baked in the oven. It was an economical and tasty supper but a rather unattractive dish nonetheless; perfect fodder for an impoverished student.
Nowadays we have access to really good sausages and variegated spuds. Originally made with pork, I made it with chicken sausages this time which led me to use purple potatoes for a bit of color, as chicken sausages are rather anemic looking. They’re also a bit dry by comparison so if you want a really juicy sausage, stick with the best quality pork sausage you can find.
You’ll also need some onion jam for this recipe. It takes a while to make but is totally worth it and you can freeze it in small containers for later use as a topping for steak, pork chops, roast salmon, burgers, pizza, crostini, whatever. Onion jam is an extremely versatile and delicious condiment.
SAUSAGES ROASTED WITH POTATOES & APPLES
(Serves 2- 4 depending on how hungry you are)
4 really good quality fat sausages
1 tablespoon of hi-temp vegetable oil
2 heaped tablespoons of onion jam
2 tablespoons of fresh thyme leaves
1lb (0.5kilo) of baby potatoes, washed and sliced thickly
2 large red-skinned apples, cored and each cut into about 12 wedges
10fl oz (300ml) of chicken stock
Sea salt and freshly ground black pepper
Preheat the oven to 375F (190C).
In an ovenproof skillet or roasting pan, heat the oil over a high heat and lightly brown the potatoes. Turn off the heat and stir in the onion jam, followed by the thyme and apples. Season with sea salt and freshly ground black pepper then toss everything well to mix. Nestle the sausages in among the spuds and apples and pour the chicken stock over. You don’t want the stock to completely cover everything so hold some back if necessary.
Roast in the oven until the sausages are nicely browned and the potatoes are tender – 45-55 minutes.
Serve with your favorite green vegetables on the side.