Upon encountering a handful of withered and desiccated apples languishing in the fruit bowl, I resort to these treasured recipes to salvage them from an ignominious fate in the compost bin. Today's tray bake bestows the spotlight upon the timeless fusion of pork and apple, presenting a harmonious amalgamation of flavors with minimal effort. Moreover, you possess the liberty to incorporate any excess seasonal vegetables, such as cauliflower or broccoli stalks, to elevate the medley. Seizing upon the oven's energy efficiency, why not simultaneously concoct a mock eve's pudding?
Oven-to-Table Sausage Tray Bake (pictured on top)
Prepare an exquisite and effortless dinner, whether you opt for pork, vegetarian, gluten-free, or vegan sausages. Embrace the adaptability to employ any seasonal vegetables – dicing cauliflower or broccoli stalks into chunks for a delightful addition. Ensure you possess a generously sized roasting dish or tin, with dimensions akin to mine: 30cm x 25cm x 10cm deep.
Preparation Time: 10 minutes
Cooking Time: 1 hour
Serves: 4
Ingredients:
1-2 tablespoons of oil
4 garlic cloves
8 sausages
2 onions
2 celery sticks
2 carrots
12 small new potatoes
2 apples (wrinkled ones are perfect for this)
2 tablespoons of brown sugar
2 tablespoons of soy sauce
1 tablespoon of mixed dried herbs, or 2 tablespoons of finely chopped fresh herbs (e.g., parsley, sage, thyme)
1 teaspoon of dried rosemary or 1 fresh sprig of rosemary, chopped
2 heaped teaspoons of cornflour
250ml of apple juice
250ml of water
1 tablespoon of apple cider or malt vinegar
1 cup of frozen peas
A generous sprinkle of fresh or frozen parsley, for garnish (optional)
Instructions:
Preheat the oven to 200°C (180°C fan)/390°F/gas 6. Place the oil, unpeeled garlic cloves, and sausages in a large roasting dish or tin, then roast for 15-20 minutes until the sausages attain a resplendent golden hue on all sides.
Whilst the sausages are roasting, prepare the vegetables, placing them in a capacious bowl as you proceed. Quarter the onions, shedding their outer skin; slice the celery into 2½cm lengths; peel and slice the carrots; and halve the potatoes without shedding their skin. Peel, quarter, and core the apples, then halve each quarter horizontally.
Upon ensuring all the vegetables are in the bowl, incorporate the sugar, soy sauce, and herbs, giving everything a comprehensive mix (employing your hands can prove to be quite helpful).
Retrieve the roasting dish from the oven, pressing the garlic cloves with the back of a fork to release their pulp, then discard the skins. Integrate the vegetable mixture into the dish and return it to the oven for 30-40 minutes, allowing the vegetables to assume a light brown hue around the edges and achieve tenderness when pierced with a knife.
Meanwhile, position the cornflour at the base of a measuring jug and gradually whisk in the apple juice and water, ensuring no lumps form. Stir in the vinegar.
Remove the dish from the oven, scatter the frozen peas over the top, and pour the apple juice mixture. Place it back in the oven for 10-15 minutes until the peas heat through, and the sauce effervesces and thickens. Once accomplished, withdraw from the oven, and if desired, embellish with fresh or frozen parsley before serving on warm plates.
