Apples really lend themselves well to savoury dishes and I use them a lot for this purpose. The apples together with free range chunky pork sausages are perfect for this dish. Although more an autumn or winter dish, I think it will work for early spring too. In this recipe we use sage and garlic as previously discussed in Healing Herbs & Spices.
Braised Sausage with onions, apples & sage
2 tablespoons extra virgin olive oil
8 free range pork sausages
2 cloves chopped garlic
150ml white wine
250ml stock (I use chicken stock, but you can use vegetable stock too)
1 tablespoon tomato purée
6 sage leaves
3 bay leaves
250g pealed, and chopped apples
Salt and pepper
Peel and quarter the onions. If you retain a small bit of the root area when doing this, it will hold the layers of the onion together when you quarter them which makes the sautéing process easier.
Brown the onion quarters in a very hot heavy based pan. Remove and reserve, then add the sausages and brown them too. Remove and reserve with the onions. Deglaze the pan with the wine, return the onions and sausage to the pan with the chopped sage and garlic, and now add the chicken stock in which you have mixed the tomato puree. Season with salt and pepper.
Bring up to the boil, and reduce the heat to low and leave to simmer for about 20 minutes. Add the cubed apples and simmer for a further 5 minutes or until the apples are cooked. Serve with peas and potato roughly mashed together. Delicious!