- 1 tbsp vegetable (rapeseed) oil
- 8 herby sausages
- 800g potatoes, unpeeled, cut into small chunks
- 4 British eating apples, unpeeled, cored and cut into wedges
- 2 large sprigs fresh thyme, leaves striped (or 2 tsp dried thyme)
- A few sage leaves, chopped (or 2 tsp dried sage)
- 4 tbsp onion marmalade or caramelised onion relish
- 250ml chicken stock
- Freshly ground black pepper
- To serve:
- Curly kale
- Reduced salt gravy
I’m celebrating British Sausage Week (31 Oct – 6 Nov 2011) with this tasty bake!
Preheat your oven to 180 degrees C. Place the oil in a large baking tin and pop in the oven whilst it’s warming up.
Meanwhile, boil a pan of water and parboil the potatoes for 5 minutes. Drain, return to the pan and shake to duff up the edges. Add the potatoes, apples, sausages and herbs to the hot baking tin, season with pepper and mix thoroughly to coat in the oil. Pop in the oven and bake for 15 minutes.
Once the 15 minutes are up, remove the tin and stir in the onion marmalade until it starts to melt. Pour in the stock and add the bay leaf. Pop the tray back in the oven for 25 minutes, stirring again half way through.
Serve with curly kale, carrots and the obligatory gravy.