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Sausage and apple tray bake
Sausage and apple tray bake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Sausage and apple tray bake: an easy make-ahead meal to please everyone at the table.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1kg good quality pork sausages
  • 1 large leek, white and pale part only, thinly sliced
  • 1 fennel bulb (or 2 baby fennel bulbs), thinly sliced
  • 20g butter
  • 30.00 ml plain flour
  • 330ml btl apple cider
  • 125ml (1 ⁄ 2 cup) chicken style liquid stock
  • 300g small sweet potatoes, cut into wedges
  • 2 red apples, sliced thickly into rounds
  • 30g butter, extra
  • 62.50 ml fresh sage leaves
  • 100g coarsely torn sourdough bread
Instructions:
  • Preheat your oven to 180C/160C fan forced. In a large non-stick frying pan over medium-high heat, heat half of the oil. Cook the sausages in two batches, turning occasionally, until golden brown, about 5 minutes. Place the cooked sausages in a shallow 23 x 30cm baking dish or tray.
  • Lower the heat to medium and warm the rest of the oil in the pan. Sauté the leek and fennel for 5 minutes or until tender, stirring occasionally. Transfer to the baking dish. Melt butter in the pan until foamy. Stir in flour, cook for 1 minute until bubbling, then remove from heat. Slowly whisk in the cider and stock, and bring to a simmer over medium heat before setting it aside.
  • Place the sweet potato and apple in the baking dish and generously pour the flavorful stock mixture over them. Cover the dish with foil and bake until the sweet potato is perfectly tender, approximately 30 minutes.
  • Melt additional butter in a frying pan over medium heat. Cook sage leaves for 1 minute until crispy. Transfer to a paper towel-lined plate to drain using a slotted spoon. Add bread to the pan and stir for 1 minute until coated.
  • Take the dish out of the oven and scatter the breadcrumbs on top. Put it back in the oven for 15 minutes, or until the topping is golden and crunchy. Finish by sprinkling the crispy sage on top.

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