Back to Recipe Menu

Mixed 'grill' of sausages with apple & horseradish cream


  • Put the grated apples, vinegar, sugar and seasonings in a heavy-bottomed pot and gently cook for about 10 mins until the apples are very tender, adding a little water if needed. Then set aside to cool.
  • Blanch the sausages in plenty of boiling water until just firm to the touch. Then drain well and cook on a lightly oiled, ridged grill (or BBQ).
  • When ready, combine the apple puree with the horseradish and sour cream.
  • Serve the sausages with the apple horseradish cream in a small bowl and boiled potatoes or a green salad on the side.


  • 2 medium apples, grated
  • 2 tbsp white wine vinegar
  • ½ tbsp sugar
  • sea salt & freshly ground pepper
  • a variety of sausages (2-3 per person)
  • 2 tspn prepared horseradish
  • 1/3 cup sour cream

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.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm