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Pork sausages with apple & onion sauces


  • Blanch the sausages in simmering water until firm when squeezed. Then drain well and set aside.
  • To make the onion sauce, melt the butter in a large heavy-bottomed pan and gently saute the onion and garlic until very tender, but uncoloured. Then add the thyme, bay leaves and flour. Mix well and cook, continually stirring and scraping the bottom of the pan as you do so, being careful not to burn. Add ¾ cup hot stock with 1 tbsp chopped parsley. Mix well, season and cook until thick, adding a little more stock if needed. Taste for seasoning.
  • To make the apple sauce, place the apples with a good splash of water, the brown sugar, lemon juice and cloves in a large heavy-bottomed pot. Mix well and gently cook until a rough puree is formed. Taste for seasoning.
  • At the same time, heat a thin layer of oil in a large pan and panfry the sausages until golden all over.
  • Mix the mash with a little milk. Add a dollop of butter and heat in the microwave. Then stir well.
  • Place a mound of mash on individual plates, top with a sausage and the onion sauce, and serve with a sprinkling of parsley on top and a good dollop of the apple sauce alongside.


  • 4 pork sausages
  • 2 good knobs of butter
  • 2 large onions, finely sliced
  • 1 garlic clove, crushed
  • ½ tspn fresh thyme leaves
  • 2 bay leaves
  • 1 heaped tbsp plain flour
  • 1 cup beef stock, hot
  • 3 tbsp chopped fresh parsley
  • sea salt & freshly ground pepper
  • 4 Granny Smith apples, peeled, cored & cut into chunks
  • 2 heaped tbsp brown sugar
  • a good squeeze of lemon juice
  • 2 whole cloves
  • olive oil
  • 2 cups mashed potato
  • milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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