A useful standby

Sausages are a bit of a minefield! They are readily available in the supermarket, but usually so full of fat it’s a good idea to walk by on the opposite side of the aisle. We are lucky enough to have a local butcher who makes prize winning pork sausages, and occasionally we indulge in one of the ‘flavours’. If I’m making the following dish, however, we stick to his best quality pork sausages, because they really mix well with the rest of the ingredients. To make sure that we always have something to ‘fall back on’ I keep a few in the freezer. It’s important, however, that they are thoroughly defrosted before starting.

You need: a sliced onion, sliced red or green pepper, and a cored apple (no need to peel)

You also need your sausages,

which you can cut into bite sized pieces.

Toss the onions, pepper and sausages into a pan. Gently fry (you probably won’t need any oil, but just a little drop if you do) until the onion starts to colour

Now add the apple, stir well, then continue to cook until the apple is soft and the sausages cooked and brown.

Then add a slug of Balsamic vinegar

Mix well and serve.

It’s good with mash. This mash is going to be a mix of potato and butternut squash. Add a grating of nutmeg when you mash for extra flavour.

Serve with a green vegetable or two. Delicious.

5 thoughts on “A useful standby

  1. Yummy … I rarely get to eat sausages at home … my guy says they don’t like him. BUT I am away on a girls road trip with a great pal and we may just have to have some!


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