Cum­ber­land sausage with ap­ples & onions

BBC Good Food - - Update -

There is noth­ing more com­fort­ingly old-fash­ioned than sausages with ap­ples and onions. This is what my ma­ter­nal grand­mother, who oth­er­wise had an en­thu­si­asm for what my grand­fa­ther dis­parag­ingly re­ferred to as Land­scape Cookery, would give to us when, ex­hausted by her grand­chil­dren, she hadn’t the en­ergy for any­thing fancier. I adore the plump whorls of pep­peryspiced Cum­ber­land sausage, but you can just as eas­ily sub­sti­tute 12 good-qual­ity butcher’s sausages. It is not ad­vis­able to make ahead/store.

SERVES 4-6 PREP 15 mins COOK 1 hr EASY

3 tbsp olive oil

2 tsp yel­low mus­tard seeds

1 tsp dried thyme

2 red onions (about 300g), peeled, halved, then each half cut into 6 wedges

4 Gala ap­ples, quartered, cored, then each quar­ter halved length­ways

1 tsp sea salt flakes

4 Cum­ber­land sausage rings (250g each)

1 Heat oven to 200C/180C fan/gas 6. Put the oil, mus­tard seeds and thyme in a large, shal­low roast­ing tin, add the onion and ap­ple pieces, sprin­kle the salt over and give ev­ery­thing a good turn to coat well.

2 Push some of the spiced onions and ap­ples aside to cre­ate space for the sausage rings to sit on the bot­tom of the tin. Sit the sausage rings in the spa­ces al­lo­cated, then turn them so that they’re lightly oiled on both sides.

3 Cook in the oven for 50-60 mins – though start check­ing at 45 – un­til the sausages are cooked through and the onions and ap­ples are soft and caramelis­ing at the edges.

GOOD TO KNOW fi­bre • 1 of 5-a-day

PER SERV­ING (6) 652 kcals • fat 50g • sat­u­rates 16g • carbs 26g • sug­ars 15g • fi­bre 7g • pro­tein 21g • salt 2.8g

Recipe adapted from At My Ta­ble by Nigella Law­son (£26, Chatto & Win­dus). © Nigella Law­son. Pho­tographs © Jonathan Lovekin 2017.

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