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Wild Pork Sausages with Caramelized Appl




Source of Recipe


Stef Rozitis






Recipe Introduction


serves 4
This is a recipe I made up with inexpensive ingredients, however it does taste better if you get better quality sausages, oil and vinegar. If you use good ingredients i suspect it is respectable enough to serve guests.

This was a lazy way of cooking during a heat wave on a Cub Scouts night but you could get more elaborate with the veg if you like (eg see my brussels sprouts recipes)





List of Ingredients



• 12 wild pork sausages (can use venison, turkey or farmed pork if you need)
  
• 1 red onion
  
• 3 granny smith or golden delicious apples (4 if they are not very big)
  
• 1 chili, chopped finely (optional)
  
• extra virgin olive oil
  
• white wine vinegar (can probably use cider vinegar)
  
• sugar (about 6 tbsp)
  
• ground pepper to serve
  
• ground allspice
  
• 4 large potatoes (or several baby ones)
  
• 20-30 frozen brussels sprouts
  
• 4 knobs of butter (or use a dollop of sour cream and chives)
  






Instructions



1. Microwave potatoes in bursts until they have a creamy consistency (I needed 5 minutes, then 2 minutes). set aside (keep warm)
   
2. Meanwhile heat barbecue and cook sausages on the grill side on high.
   
3. Toss sliced onions and chopped apple in olive oil, add chilli (if using) and place on the flat side of the barbecue. Toss rapidly over a very hot plate so they brown evenly. When they are hot pour over sugar and as it starts melting sprinkle over allspice and add a slurp of vinegar.
   
4. When sausages and apple mixture done (apples will be golden and caramelised with transparent onions) place sausages on a plate to rest and the caramelised apples in a bowl.
   
5. Microwave brussels sprouts according to packet directions (I needed 3 minutes)
   
6. Serve up for each person - a potato with a know of butter, several brussels sprouts and 3 sausages topped with apple and onion
   
7. Enjoy.
   






Final Comments


You could vary the seasoning if you are not crazy about allspice - try cloves or nutmeg, fresh or dry sage or thyme or whatever matches the seasoning in the sausages.

You could use pineapple instead of apple if you prefer.

You could drizzle with orange juice omitting the sugar and vinegar

We served this meal with glasses of refreshing water and for dessert had strawberries with orange, fig and almond yoghurt