Okay. So I am no longer in Bali and it’s up to me to cook dinner…. Current Reality = Freezing cold, hungry family, tired from work. Never mind I have the solution with this very easy-all in one dish-throw in the oven- feed everyone family dinner…Pork Sausages baked with green apples, tiny onions, fennel, garlic and celery. Served this tonight with cabbage sauted with more garlic and a touch of butter and some steamed broccoli.
enjoy!
Ingredients for family of 4
- 8 pork sausages, best quality [i use either the pork and fennel we stock at the Cooks Larder or pork and cider from Victor Churchill if we are driving through Woollahra)
- 1 large bulb of fennel, sliced in .5 cm pieces
- 6 small onion, a large onion finely chopped
- 1 small onion, finely chopped
- 4 small granny smith apples, peeled and sliced into 8 pieces
- 3 cloves garlic, finely sliced
- 2 sticks celery, cut into 4 cm pieces
- 4 small potatoes, cut into quaters or smaller depending on size – i like to steam them a little first
- 1/2 chicken stock + another 1/2 cup reserved
- 1/2 cup white wine, cider or verjuice
- 3 tablespoons Forvm Chardonnay Vinegar
Preheat oven to 180 degrees C. Heat heavy duty baking dish, stove top and oven proof (Le Creuset or similar is perfect). Brown sausages till golden on both sides but not cooked through. Remove and set aside. Drizzle dish with a little olive oil. Add apples, finely chopped onion and whole onions, garlic. When caramelised add the celery and fennel. Stir till vegetables are softened. Meanwhile steam the potatoes till 3/4 cooked through. Add potatoes to the vegetables. Stir to combine. Sit sausages ontop of vegetables. Pour over stock, wine and vinegar. Place in oven. Bake uncovered (keeping an eye on the liquid – don’t let it dry out, adding more stock or wine if needed) for around 40 mins. If I need more time (so that i can for example take the dog & kids for a run along the beach like we did tonight) drop the temp to 150 and cover. Cook for around 1 hour then when you get back turn heat up to 200 and remove lid. Cook till all vegetables are soft. Spoon apples and vegetables onto plate, top with sausages and the reserved fennel fronds.
ANOTHER VERSION…. sometimes i like to do the vegetable component of this dish without the sausage, serving it instead with a lemon roasted chicken - recipe coming up very soon in another post
LEFT OVERS: Use any left over vegetables in a frittata for lunch or quick dinner
