Feed the Family for Under a Fiver – Mabel’s Sausage Surprise
Wondering what to do with all those left over apples from your splendid orchard at the end of summer? Neither am I. But I do have a couple of dodgy ones I picked up in Morrisons a few weeks ago that look distinctly ‘on the turn’ in the bottom of the fruit bowl. No need to chuck ‘em – pin back your lugs. This is essentially a sausage and apple casserole. If pushed, I suppose there isn’t an awful lot that’s surprising about it, though it is surprisingly tasty, surprisingly cheap and surprisingly easy to make. I’m yet to feed this to someone who hasn’t liked it, or at least someone who is rude enough to tell me to my face, whilst eating something I have just selflessly toiled over for their sheer gratification, that they are not whole-heartedly enjoying it. In my eyes, that represents culinary success.
It’s damn tasty.
1 packet of 8 sausages (sausages are nearly always on offer in the supermarket so buy as decent ones as you can afford within the budget), 2 large apples, 1 large red onion, 1 large dollup (a couple of tablespoons) of cheap cranberry sauce, 1 large dollup (as above) of cheap wholegrain mustard, about half a pint of veg stock, 4-6 large potatoes (for mash)
optional extras: a splash of milk, knob of butter and salt and pepper to make the mash yummy.
Place your sausages on a baking tray in a hot oven or under the grill for about 10 minutes until they are beginning to golden.
Whilst your sausages are cooking, core and chop your apples into cubes, slice your onion and peel your potatoes and cut them into quarters.
Put your potatoes in a large pan of boiling water and bring back to the boil for 10 minutes.
In a saucepan, heat a little oil and add your chopped red onion. Cook the onions until they are beginning to soften and golden and then add the chopped apple (it’s fine to leave the skins on, they add a little colour). Stir and then turn down the heat and put on the lid to allow them to sweat. Sweaty.
Remove your sausages from the oven and chop them into chunks (a knife and fork may be useful at this point – slippery and HOT). Add them to the pan with the onion and mix together.
Stir through the cranberry sauce and mustard and allow to simmer and heat through whilst you prepare your stock.
Add the stock bit by bit until you reach the desired consistency. Add more cranberry or mustard to taste.
Replace the lid, turn down the heat and allow to simmer whilst you drain and mash your spuds (vigorously) and add a splash of milk, butter, salt and pepper until they are smooth, creamy and tasty.
Serve to the hungry.
Now there’s a heart warmer for a fresh autumn day.