My mum and I have eaten so many plates of sausages and apple gravy over the years! And this week I decided to resurrect them. Not quite according to the recipe (an old Women's Weekly one) but in the spirit.So - brown some good pork sausages (these are nice outdoor-reared, 98% meat ones seasoned with nutmeg and coriander) and add a sliced onion to the pan. When the onion goes floppy and is beginning to brown add a sliced apple and 1/2 cup of apple juice. When the apple is softening (this was a Bramley and turned to lovely sour fluff moments after the picture was taken) thicken the juices with a little cornflour let down in some soy sauce. Easy, comforting and tasty.
7 comments:
i'm going to save this recipe for my annual Octoberfest party, which will be a little strange this year, as I am now living in SoCal, which as far as I can tell is the same temperature all year-round. looks yummy!
I love that you explain the onions as "floppy" very funny!
Yum!!!
This still appears on the menu here from time to time. Sometimes with pork chops. When Foody was at school she was known for alway having apple juice in her lunchbox so we always had apple juice in the pantry. Now I sometimes use a can of sparkling apple juice as "Poppers" are not on the shopping list. Oh for bramley apples to cook with.
I don't usually keep apple juice in the pantry now - so I just bought a popper/juice box. Paul's a bit sceptical about fruit with meat, but the bramleys are so nice and sour that he was happy with it.
It makes sense, looks great, but for some reason, it's a combination that's never occured to me. Hmm...
Yes, I'm also surprised I haven't ever thought of this combo before! It's only a hop and a skip away from pork chops and apples, I'm excited to try this when the weather cools over here.
You really should give it a go - very tasty!
Post a Comment