INGREDIENTS
8 large, good quality sausages of your choice
2 red onions, thickly sliced
3 pink lady apples, cored and cut into wedges
Few sprigs thyme
3 tbsp olive oil
3 tbsp honey
2 tbsp balsamic vinegar
1 tbsp pomegranate molasses
1 tsp wholegrain mustard
1 tsp cornflour blended with a little cold water
1 beef stock cube dissolved in 200ml boiling water
METHOD
Preheat oven to 190C fan. Put apples and onions in large roasting tray, and drizzle over 1 tbsp each olive oil and honey, pinch of black pepper, and stir gently (sausages are salty and will release oil when cooking so I don’t add salt / use too much additional oil). Add thyme, place sausages in trag, and roast on the bottom shelf for 20 mins. Meanwhile, in a bowl, mix together the remaining olive oil and honey with the balsamic vinegar, pomegranate molasses and mustard and leave to one side. After 20 mins, take out tray, remove sausages to a plate. Add glaze to apples and onions, gently stir, then put sausages back in tray, gently coating them in the glaze. Pop tray back in oven for another 20-25 mins, turning sausages halfway through. Dissolve stock cube with 200ml boiling water, and add the blended cornflour. After 20-25 mins, add stock mix to the tray (turning sausages again if necessary) and cook on middle shelf for another 10 mins until stock bubbles and thickens. Serve with beautiful creamy mash and vegetables of your choice. A little extra gravy never goes amiss so you could always make up a little extra stock and cornflour mix to deglaze the tray before serving.
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