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400g pack No.1 Free Range 6 Pork Sausages or 454g Essential 8 British Pork Sausages
2 granny smith apples
1 large onion
1 tbsp olive oil
1 tsp Essential Wholegrain Mustard
2 tbsp Essential Apple Sauce
2 tbsp Essential Pure Clear Honey
½ tbsp apple cider vinegar
Green salad, to serve (optional)
New potatoes, to serve (optional)
Preheat the oven to 200ºC, gas mark 6. Put
the sausages into a roasting dish, prick each
with a sharp knife and bake for 10 minutes.
Core and slice the apples into chunky
wedges (leave the skins on), then slice the
onion into wedges of a similar size. Toss in
the olive oil, add to the part-cooked sausages
and return to the oven for 30 minutes.
Whisk together the mustard, apple sauce,
honey and vinegar in a small bowl. Check on
the roasting dish – the sausages should be
golden brown and the apples beginning to
caramelise (cook for a further few minutes if
they aren’t quite there).
Drizzle the dressing over the cooked
sausages in the roasting tin, toss to coat, then
return to the oven for another 5 minutes, until
sticky. Serve immediately. I like this with green
salad and buttered new potatoes.
Typical values per serving when made using specific products in recipe
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