Name: Pork sausages with caramelised apple and Brussels sprouts recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 18.20 gm extra virgin olive oil; 8 thick pork and fennel sausages; 127.50 gm salt reduced chicken style liquid stock; 111.38 gm maple syrup; 20.00 ml red wine vinegar; 20g butter; 1 red onion, cut into thin wedges; 2 garlic cloves, crushed; 2 large red-skinned apples, cored, cut into thick wedges; 8 small Brussels sprouts, halved; 1 medium fennel, trimmed, sliced, fronds reserved; Mashed potato, to serve

Pork sausages with caramelised apple and Brussels sprouts recipe

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

35-minute one-pan sausage dinner, ideal for busy weeknights.

Ingredients:

18.20 gm extra virgin olive oil
8 thick pork and fennel sausages
127.50 gm salt reduced chicken style liquid stock
111.38 gm maple syrup
20.00 ml red wine vinegar
20g butter
1 red onion, cut into thin wedges
2 large red-skinned apples, cored, cut into thick wedges
8 small Brussels sprouts, halved
1 medium fennel, trimmed, sliced, fronds reserved
Mashed potato, to serve

Instructions:

In a large frying pan over medium heat, sizzle sausages in oil until golden and fully cooked, about 10 minutes. Transfer to a plate and cover to preserve warmth.
Turn up the heat to high. Pour in stock, maple syrup, and vinegar. Bring to a boil, then lower the heat to medium. Let it simmer for 3 minutes until it reduces by a third. Add butter and stir until melted. Mix in onion, garlic, apple, Brussels sprouts, and fennel. Stir occasionally and cook for 6 minutes until the Brussels sprouts and apple are caramelized. Season with salt and pepper to taste.
Place the sausages back in the pan and mix them gently. Sprinkle with the saved fennel fronds before serving alongside a side of mashed potato.

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