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WINTER SAUSAGES

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Serves: 2

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  • Gluten Free
What does this mean?

This recipe was devised one winter's night when I discovered that the only vegetables in the house were potatoes and onions. We did, however have apples. Being green I figured that they would do just as well, with the added bonus that you get your desert in the main course too (baked apples!). Besides, pork and apple have that great affinity. I decided to call it Winter Sausage because all the ingredients are things I have in the house on any given winter's day. I've used both dried and fresh rosemary, depending on what I had, also both red and brown onions. I don't think that it particularly makes a difference, it's really about using whatever you have to avoid shopping. (Though I do think that organic garlic is far superior, and worth the effort to get it). Also, I tried doing this for 4 people, and it didn't work quite so well because the ingredients didn't have enough space. I didn't have time to cook it longer then, but that might have worked I guess.

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Ingredients

  • 4 sausages (pork)
  • 2 large potatoes (or 3 small, washed or brushed)
  • 2 Granny Smith apples
  • 2 onions
  • 3 cloves garlic (or more or less depending on your taste - just don't leave it out completely)
  • fresh rosemary (or dried rosemary)
  • olive oil (a little)

Method

  1. Preheat the oven to 200 C.
  2. Drizzle some oil into the tin and put it into the oven to get hot.
  3. Peel the onions and then cut them into 8.
  4. Cut the potatoes into 8 (or 4 if small).
  5. When the oven's ready, put the sausages, onions and potatoes in.
  6. Grind or sprinkle salt and pepper over to taste. Add some of the rosemary. Stir it all around to coat everything.
  7. Put it in the oven for about 20 minutes.
  8. When the time's almost up, peel the garlic cloves and cut them in half.
  9. Cut the apples into 8 and take out the core bits. (I suppose you could core them first, but I feel like this wastes less of the apple).
  10. Take out the tin, and turn the oven down to 180 C. Throw in the garlic, apples and the rest of the rosemary.
  11. Stir them around to coat, and to unstick anything from the tin.
  12. Put it back in the oven for about 30-40 minutes (I usually check after 30 minutes, but sometimes the potatoes aren't quite done).
  13. When it's done, eat with greedy abandon. I suspect a glass of cider would be a good accompaniment, though I haven't tried it.

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