Sticky sausage, apple & mustard bake

Name: Sticky sausage, apple & mustard bake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 2
Ingredients: 400 g pack No.1 Free Range 6 Pork Sausages or 454g Essential 8 British Pork Sausages; 2 granny smith apples; 1 large onion; 1 tbsp olive oil; 1 tsp Essential Wholegrain Mustard; 2 tbsp Essential Apple Sauce; 2 tbsp Essential Pure Clear Honey; ½ tbsp apple cider vinegar; Green salad, to serve (optional); New potatoes, to serve (optional)

Martha Collison's throw-together dinner strikes a delicious balance of sweet, tangy and rich umami.

5 out of 5 stars(1) Rate this recipe

2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook50 mins
Total time1 hr

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400g pack No.1 Free Range 6 Pork Sausages or 454g Essential 8 British Pork Sausages
2 granny smith apples
1 large onion
1 tbsp olive oil
1 tsp Essential Wholegrain Mustard
2 tbsp Essential Apple Sauce
2 tbsp Essential Pure Clear Honey
½ tbsp apple cider vinegar
Green salad, to serve (optional)
New potatoes, to serve (optional)

Preheat the oven to 200ºC, gas mark 6. Put the sausages into a roasting dish, prick each with a sharp knife and bake for 10 minutes.
Core and slice the apples into chunky wedges (leave the skins on), then slice the onion into wedges of a similar size. Toss in the olive oil, add to the part-cooked sausages and return to the oven for 30 minutes.
Whisk together the mustard, apple sauce, honey and vinegar in a small bowl. Check on the roasting dish – the sausages should be golden brown and the apples beginning to caramelise (cook for a further few minutes if they aren’t quite there).
Drizzle the dressing over the cooked sausages in the roasting tin, toss to coat, then return to the oven for another 5 minutes, until sticky. Serve immediately. I like this with green salad and buttered new potatoes.

Typical values per serving when made using specific products in recipe