Orchard Pan Roast with Sausages
The English Kitchen
The English Kitchen
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Ingredients

  • 1 pack debbie&andrew’s perfect cumberland sausages (400g or a scant pound)
  • 1 large onion, peeled and cut into wedges
  • A drizzle of olive oil
  • 1 bulb garlic, unpeeled and halved lengthways
  • 1 TBS wholegrain mustard
  • 1 TBS maple syrup
  • 2 dessert apples, sliced (eating apples)
  • 1 cooking apple, sliced
  • 6 fresh sage leaves
  • 2. Mix together the mustard and maple syrup and pour over the sausage
  • mix. Add the apple pieces and sage leaves and return to the oven.
  • 3. Roast for a further 20 minutes then divide up the roast garlic and
  • serve the whole lot straight from the tin, with mashed potatoes and
  • buttered cabbage.
  •  
  • Ingredients
  • 1 Pack of debbie&andrew’s perfect pork sausages (400g/scant pound)
  • 2 (TBS olive oil
  • 200 g smoked bacon lardons (1/2 pound)
  • 1 brown onion, diced
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 1 sweet potato, cubed
  • 2 cloves garlic, minced
  • 10 sage leaves - roughly chopped
  • 1/2 bottle of red wine
  • 400 g can cannellini beans - drained and rinsed (14 ounce)
  • 400 g can of chopped tomatoes (14 ounce)
  • 2 TBS honey
  • 50 g gluten free breadcrumbs (about 1/4 cup)
  • 2. Use a large, stovetop and oven friendly dish. On a medium/high
  • heat, fry off the lardons, onion, carrot, sweet potato, celery and sage
  • in the olive oil until golden brown - about 10 minutes. Add the garlic
  • and red wine and cook out for 5 minutes until reduced by half.

Instructions

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