I’m a big fan of one-pot dinners. This isn’t strictly a one-pot as you also need a saucepan pan for the glaze, but it’s still a case of minimising on washing up whilst maximising on flavour.
Continuing with the autumn theme, the recipe includes apples and actually is a great way to use up any slightly old apples you may have lying around (y’know when they go all foamy textured?). This meal is also cooked in the oven, so hands on time is limited – even better!
The proportions below only serve two (with a little bit of leftovers), but is easy to scale up for a crowd – and I think would go down very well at a gathering this autumn.
For the bake:
3 reasonably large potatoes, cut into wedges
6 sausages, halved (TIP: use scissors to halve the sausages)
3 eating apples, sliced into wedges
1 onion (preferably red), cut into wedges
6 sage leaves
For the glaze:
300 ml cider (anything will do, I used a cheap can of Strongbow (classy I know!!) and that worked just fine)
2 tbsp redcurrant jelly
1 1/2 tsp wholegrain mustard
A couple more sage leaves
1. Place the sliced potatoes in a pan and steam over the boiling water to parboil.
2. After about 10 mins, remove the potatoes from the pan and spread them out on the large baking tray. Add the sausages and most of the sage leaves and place in a preheated oven (Gas Mark 6, 200C, fan 180C) for 15 minutes.
3. Remove from the oven, add the apples and onion. Return to oven for another 30 minutes.
4. Meanwhile, place all the ingredients for the glaze in a saucepan and simmer on a low heat until the mixture becomes a bit thicker. Don’t boil away too much of it though as you’ll need to spread it out on the potato and sausage mixture.
5. Once the 30 minutes in the oven is up, remove the tray from the oven and pour (or spoon depending on how messy you are!) over the glaze as evenly as possible. Return to the oven for a final 10 minutes.
6. Serve with spinach. Personally, I chose not to cook the spinach, but instead served it on a bed of spinach which wilted with the heat of the food upon it.
Enjoy! Recipe adapted from the September edition of the free Food Family Living Tesco magazine.