Sausage and apple traybake
- Prep: 10m
- Cook: 50m
- Serves: 2
All the elements of a hearty supper in one pan, this simple dish will tick all the boxes when you want some comfort but don’t have time for much cooking. The hasselback potatoes might seem like a fiddle, but they really only take a couple of minutes once you know the trick and the extra crunch you get is worth the effort.
Method
- Preheat the oven to 210°C / 190°C fan / gas mark 5.
- Arrange the sausages in a roasting tin and cook in the oven for 10 minutes.
- Meanwhile, slice the potatoes into hasselbacks. To do this, place a potato on a dessert spoon and cut thin slices along the length of the potato. The spoon will stop your knife going all the way through the potato so you end up with a whole potato that has little slits along it. Repeat until all the potatoes are cut.
- Chop the onions into quarters and break apart some of the layers. Quarter and core the apple, but don’t peel it. Crush the garlic under your knife so it’s squashed but whole.
- Add the onions, apple, garlic and sage leaves to the roasting tin. Drizzle with olive oil, season with salt and give everything a toss to coat. Bake for 30 minutes.
- Add the cider, muddle things around a little, and return to the oven for a further 10 minutes.
Ingredients
All to be sourced organic where possible
- 6 pork sausages
- 275g new potatoes
- 2 red onions
- 2 apples
- 3 garlic cloves
- 10 sage leaves
- 3 tbsp olive oil
- 150ml cider
