Cider Baked Sausages and Apples
by Sophie Missing & Caroline Craig from
The Corner Shop Cookbook (Penguin/Square Peg)
Photography: Charlotte Bland
Our friend Chloe cooked this classic dish for us during a midweek dinner party in Kennington once. We were so impressed with the results and simplicity of the recipe that we have recreated this countless times since. Although there's always a space for a Richmond Sausage in our fry-ups, this recipe definitely calls for posher supermarket own-brand pork sausages.
Serves 4
Preparation time: 5 minutes
Cooking time: 40 minutes
Ingredients:
12 pork sausages
4 eating apples, such as Braeburn or Cox's, left whole (uncored)
2 red onions, quartered
l onion, quartered
4 garlic cloves, unpeeled
4 bay leaves
l or 2 sprigs of rosemary
l tsp dried thyme
drizzle of olive oil
about 400ml apple cider (not fizzy)
Method
Preheat the oven to 180°C/gas 4.
Place all of the ingredients, minus the oil and cider, in an ovenproof dish or roasting tin. Now drizzle over some oil, mixing well. Bake for 20 minutes.
Remove the tray from the oven and pour over enough cider to partly cover everything, then return to the oven and bake for another 20 minutes, or until the sausages are cooked and the apples are nicely exploded and caramelised.
Serve with mashed potato or crusty bread.
Nigel served his sausages in charred hot dog rolls, on a bed of the caramelized apple, with a dollop of English Mustard.
Drinks tasted on air, alongside the dish:
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