I know it’s in the “Simple Suppers” chapter, but this—glossy with blackberry juice and maple syrup—is special enough to serve to friends on weekends. I roast sausages all the time. Sometimes I brown them a little in a pan before transferring them to the oven; sometimes I just put them in the oven raw, moistened with a little oil, and turn them halfway through cooking. Either way is infinitely less hassle than standing turning them over in a pan on the stovetop.
- 8 good-quality chunky pork sausages
- 2 tart apples, halved (no need to peel or core)
- 2 medium onions, each cut into 6–8 wedges
- 2 rosemary sprigs
- 3 1/2 tablespoons maple syrup
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, crushed
- Sea salt flakes and freshly ground black pepper
- 2/3 cup chicken stock
- 6 ounces blackberries
- Mashed or baked potatoes, to serve
Preheat the oven to 400 degrees F.
Tumble the sausages, apples, onions, and rosemary into a heavy flameproof roasting pan, shallow casserole, or ovenproof frying pan about 12 inches across, in which the ingredients can lie snugly in a single layer. There shouldn’t be a lot of room around the ingredients or the juices will reduce and burn.
In a small bowl, stir together the maple syrup, mustard, olive oil, and garlic, then pour this mixture into the pan. Season and turn the ingredients to coat them. Bake for 40–50 minutes, turning over the sausages once. They should be dark and glossy, with the apples completely soft.
Remove the dish or pan from the oven and place over medium-high heat, pouring in the stock. Bring almost to a boil, stirring to help the maple syrup and mustard mixture melt into the stock. Add the blackberries to heat through (don’t stir from now on, or they will break up) and serve with mashed or baked potatoes.
Reprinted with permission from “From the Oven to the Table: Simple Dishes That Look After Themselves” by Diana Henry. Published by Mitchell Beazley.