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    Wednesday, May 10, 2017

    A "Newish" Twist on Sausages and Onions - Add Apple

    Rhubarb is now in the shops.
    My Dad used to grow Rhubarb in his wonderful Garden and when Mum stewed it she always added an apple
    Along with a reasonable amount of sugar. Probably more than would be acceptable today
    Mind you it tasted really good

    Thought I would make some Rhubarb and Apple Pies and bought some canned stewed apples

    Remove 3 tablespoons of the sauce for the Sausage bake
    Keep the rest for the Rhubarb
    Recipe below

    But first
    I decided to make the Apple work for me,
    Blend it with some Pork Sausages and Onions
    Little sweet and sour
    Another little Cheap and Cheerful Dinner.
    Olive oil
    6 Pork Sausages
    2 onions peeled and sliced
    3 tablespoons Apple sauce
    1 Large Kumera (Sweet Potato) 
    Sea Salt and Freshly Ground Black Pepper 
    Chopped Chives

    First get the Mash underway
    Peel and cube the  Kumera 
    Into a pot of well salted water
    Bring to boil and simmer till fork goes through
    Drain and reserve the water
    Mash with a big knob of butter plus a tablespoon olive oil
    and 2 tablespoons chopped chives and a good grind of freshly ground Black Pepper
    Set aside

    Brown sausages in a tablespoon oil
    Meanwhile in another pan slowly cook sliced onions in 2 tablespoons olive
    till soft and starting to brown

    When sausages cooked, remove and slice
    Move the onions to the sausage pan and stir well
    To take up all that goodness and flavour on the bottom of the pan
    Add 3 tablespoons apple sauce
    Add a good knob of butter 2 tablespoons
    Mix well
    Add 3 tablespoons flour
    Cook for about 3-5 minutes
    Add 2 cups of the reserved Kumera water and whisk well over heat, till it starts to thicken
    Add more if it gets too thick
    When it has thickened.
    Simmer for a few more minutes
    Add sausage to gravy and place in ovenproof dishes
    Top with mashed Kumera
    Now either above
    or bake in 180 C (like below)
    For 25-30 minutes
    Till the Kumera Topping is golden and the sauce all bubbly
    Now for the Rhubarb
    Cut up the Rhubarb in 2.5 cm pieces
    add the remainder of the Canned apples
    1 tablespoon sugar
    Zest and juice of 1 Orange
    and about 1/4 cup water 
    Bring to the boil, turn down and simmer till rhubarb breaks up
    I made some pies for the freezer
    Saved the rest and it is in the fridge for breakfast, with cereal maybe or just
    With Ice Cream for dessert

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