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Sticky Cider Sausages with Chinese Leaf & Apple |
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| Serves 3 |
Prep 20 mins |
Cooking 1 hr |
Easy |
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Ingredients |
Cider sausages
1 large onion, cut into thin wedges
1 tbsp runny honey
1 tbsp cider vinegar
6 pork and apple sausages
handful thyme sprigs
125ml cider
3 crusty white rolls to serve
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Chinese leaf & apple slaw
4 tbsp natural yoghurt
1 tsp runny honey
1 tbsp cider vinegar
1 Chinese leaf, shredded
1 apple (such as Braeburn or Cox) halved, cored and finely
sliced
4 spring onions, trimmed, halved and cut into thin strips
parsley, chopped |
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Preheat oven to
200°C/Fan 180/gas mark 6. Place the onions in a large baking
dish with the honey and vinegar, season and cook for 15
minutes, turning halfway through.
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Nestle the sausages and thyme
between the onions and pour in the cider. Bake, turning
the sausages regularly for 45 minutes or until browned all
over and the sauce is sticky and reduced. Transfer to the
serving dish if you wish.
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For the slaw, mix together the
yoghurt, honey, and the vinegar. Toss in a large bowl with
the Chinese leaf, apples, spring onions and herbs. Season
and serve with the sausages and onions, in crusty white
rolls.
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DAILY
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