- Sausage & Apple Tray Bake.jpg (41.39 KiB) Viewed 25 times
Takes: 1 hour 30 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1 tbsp olive or vegetable oil
- 8 good quality pork sausages
- 1 large leek, trimmed and thinly sliced
- 1 fennel bulb or 2 small fennel bulbs, thinly sliced
- 20g butter, plus 30g extra
- 1½ tbsp plain flour
- 330ml dry cider
- 125ml hot chicken stock
- 300g small sweet potatoes, cut into wedges
- 2 red apples, sliced thickly into rounds
- 100g sourdough bread, roughly torn
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Heat half the oil in a large non-stick frying pan over a medium - high heat. Cook the sausages, in 2 batches, for 5 minutes, turning often, or until golden. Transfer to a shallow 23cm x 30cm baking dish or tray.
2. Reduce the heat to medium. Heat the remaining oil in the same pan. Cook the leek and fennel for 5 minutes, stirring occasionally, until softened. Transfer to the baking dish. Melt the 20g of butter in the same pan and cook until foaming. Add the flour and cook for 1 minute, stirring, until bubbling. Remove from the heat. Gradually whisk in the cider and stock. Return to a medium heat and bring to a simmer. Remove from the heat.
3. Add the sweet potato and apple to the baking dish. Pour over the stock mixture, cover with foil and bake for 30 minutes or until the sweet potato is tender.
4. Meanwhile, melt the extra butter in a frying pan over a medium heat. Add the bread and cook for 1 minute, turning often, or until coated in the oil.
5. Remove the bake from the oven and sprinkle over the bread. Return to the oven for 15 minutes or until the topping is crisp and golden. Serve with crispy fried sage leaves, if liked.
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