Try this out with some of the fabulous sausages from Norris and Knight Butchers, 23 High Street, Ventnor, Isle of Wight.
1 tbsp veg oil
8 plump herby sausages
1 medium onion cut into wedges
2 cox’s apples, skin on, cored and each cut into 8 wedges
1 rounded tbsp redcurrant jelly
300ml/half pint chicken stock
2 tbsp mustard (grainy best)
Few rosemary twigs
Takes about 25 mins and should serve four people (unless you are a piggy)
1. Heat the oil in a large frying pan, add the sausages and fry for 5 mins, turning often. Nestle the onion wedges and continue to fry, until everything is starting to go really golden, stirring every now and then. Turn up the heat, toss in the apples and let them take on a bit of colour too, stirring carefully so that they don’t break up.
2. Stir the redcurrant jelly into the stock until it dissolves, then stir in the mustard. Pour this into the frying pan so everything bubbles madly for a few mins to make a syrupy gravy.
3. Lower the heat, throw in the rosemary and simmer, uncovered, for 10 mins until the sausages are cooked.
Reproduced from the Good Food Magazine 101 cheap eats tried and tested recipes
