5 mins
+ waiting
Baked Sausages with Apples, Raisins & Cider
Recipe by Graham
A great cold weather supper for very little effort. Elevate your humble sausages to stars of the show with these few simple steps. You don't have to soak the raisins in brandy if you feel you don't deserve it (though I'm sure you do). Boiling water will work just fine.
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Currently displaying quantities in US Imperial Measurements
How to Cook Baked Sausages with Apples, Raisins & Cider
- Place the raisins in a small pan and add the brandy. Bring to just under the boil then take the pan off the heat and set aside for 30 minutes for the raisins to plump.
- Meanwhile, peel and halve the onions, then cut each half into four wedges. Peel, quarter and core the apples. Place the onions and apples into an ovenproof dish that will hold the sausages in a single layer. (If it's a dish you can take to the table to serve from, so much the better).
- Add 2 tablespopons of olive oil to the dish, plus the thyme and the seasoning (salt and freshly ground black pepper). Toss the apples and onions with your fingers to coat them in oil. Sprinkle brown sugar on each wedge of apple. Once the raisins have plumped, scatter them with the brandy they were soaking in amongst the apples.
- Heat a tablespoon of olive oil in a frying pan and fry the sausages on a high heat, turning regularly. This is just to brown them so they have a golden appearance. Place them on top of the apples and onions and pour the cider into the roasting dish.
- Bake in a preheated moderately hot oven (Mk 5 - 375°F - 190°C) for 50 to 60 minutes. The sausages will become dark brown, the apples golden and tender, and the liquid will be absorbed by the onions.
- Serve immediately with Mash with Attitude or plain Creamy mashed potatoes.
GRAHAM'S HOT TIP:
Before placing the dish in the oven, tuck any visible raisins under the apples, onions or sausages. Otherwise the raisins may burn.
Reviews of Baked Sausages with Apples, Raisins & Cider
| January 07 2021 It's a great way to serve baked sausages and certainly my kids were impressed. The onion and apple add a nice variation to the taste and the brandy-soaked raisins were heaven. I think almost certainly I shall double the amount of raisins next time. They were what made this recipe exceptional. gail (4 reviews) |
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