On the Rewind this week, a recipe from 2016.
Pork, apples and mustard, there’s a winning combination. How about if you shook it up it a little?
I found a recipe for a sausage and cider tray-bake with an interesting extra ingredient, which I tried recently. I can recommend it. In fact, we’ll be eating it again tonight!
Ingredients.
Potato Wedges,
Sausages
Peppers
Onions
Apples
I don’t do quantities for recipes like this. Some people like more onion, or pepper than I do. I just say quantities to taste depending on numbers. There’s just the two of us for this one; I used two large potatoes, 6 chipolata sausages, 1 large onion and 2 each of peppers and apples.
and for the sauce,
200ml Cider
15g Grain Mustard
15g Blackberry Jam This is the thing that really makes a difference!
Pinch mixed herbs.
Method.
Cut the potato into wedges, the apple into cored slices and the onion and pepper into thick pieces. To stop the apple going brown, wipe the pieces with a piece of kitchen paper soaked in lemon juice
Heat the oven to 200°C
Oil the potato and bake for 15 minutes,
add everything else, mix and bake for another 30 minutes.
Meanwhile, heat all the sauce ingredients and simmer till thickened,
then pour it over the potato mixture and return to the oven for 5-10 minutes.
Stir and serve.
I’ll be back on Monday with another #OpenBook blog hop, have a great weekend.
