A mixed grill of sausages with chunky apple sauce
Method
- 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.
Ingredients
- 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
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