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A mixed grill of sausages with chunky apple sauce


  • Blanch the sausages in boiling water until firmish when squeezed. Drain well.
  • Then peel the apples and cut into wedges and then 3 crossways.
  • To make the apple sauce, put the apples with the sugar, a good squeeze of lemon juice, the cinnamon and a little water in a heavy-bottomed pot. Mix well and gently cook for about 10 mins until the apples are tender, but still a little chunky, adding more water if needed.
  • Panfry the black pudding with the sausages in a thin layer of hot oil. Drain well.
  • Serve the sausages with a good dollop of apple sauce on top and creamy mash on the side.
  • nb.  Any variety of sausages can be used.


  • 4 pure pork sausages
  • 4 Bratwurst sausages
  • 3-4 Granny Smith apples
  • 1 heaped tspn brown sugar
  • ½ lemon
  • ½ tspn ground cinnamon
  • 4 slices black pudding (optional), skin removed
  • vegetable oil
  • 2 tbsp chopped fresh parsley

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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