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Roast Sausage, Apple and Sage Supper

Posted 1st March 2017 in ,

Description

Good quality sausages from your local butcher make all the difference, meaty and not full of fat.  Combined with flavours of Bramley apples and other seasonal foods this makes a delicious mid-week supper, which is simple to prepare.

Serves 4

Ingredients

  • 1 bulb of fennel, thinly sliced
  • 450g (1lb) tomatoes, quartered
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 chilli pepper, deseeded and finely chopped
  • 1 onion, thinly sliced
  • 4 tbsp olive oil or rapeseed oil
  • 1 large Bramley apple, peeled and diced
  • Salt and black pepper
  • 8 thick good quality local sausages
  • 6 leaves of fresh sage, chopped

Method

Place the fennel, tomatoes, peppers, chilli and onion into a shallow ovenproof dish and pour over the oil, season and mix together with a spoon.

2, 3, 4 and 5 oven AGA:  Place the dish on the grid shelf set on the floor of the Roasting Oven and cook for 10-15 minutes.

Mix in the Bramley apple, then arrange the sausages on top.  Return to the Roasting Oven and cook for a further 45 minutes, turning the sausages over occasionally to brown all their sides. Sprinkle with the chopped sage and serve hot with fresh crusty bread.

Conventional cooking:  Cook in the oven at 200ºC (400ºF), fan oven 180ºC, Gas Mark 6 method as above.