This post is in collaboration with La Motte Wine Estate.
A good quality sausage is one of the easiest ways to make a delicious meal and this recipe for Baked Sausages with Apple and Red Onion is a quick and easy way to a family dinner packed with flavour.
Add even more mid-week winter comfort and enjoy this no-effort meal with a bottle of La Motte Syrah 2017, a wine that pairs well with rich, flavourful dishes, each glass’ abundant fruit latching onto the sweetness of the baked apples and the richness of the sausages.
The recipe is based on a recipe from Diana Henry’s cookbook, Simple, a book I refer to often for its easy but flavourful recipes. It is not a surprise the book was awarded winner of The Fortnum & Mason Cookery Book of the Year Award in 2017. Pork goes well with some sweetness and the baked sweetness of the apples and red onion is a delicious combination here with the pork sausages. It really is essential that you use top quality pork sausages stuffed with the proper, real meat in a dish like this with so few ingredients, the flavour and end result will be unbeatable.
I served the Baked Sausages with Apple and Red Onion with crushed baby potatoes roasted (season well with some ground black pepper to match the Syrah) at the same time in the oven. If you have some time to spare, serve the sausages with these Polenta Parmesan Chips, I happy faces around the dinner table.
The La Motte Syrah red wine is a true expression of its Franschhoek terroir, getting its complexity from Franschhoek’s micro-climates from the mountain slopes and valley floors. The wine’s elegant character contains a natural fruitiness that includes red berries and mulberry. Situated in the beautiful Franschhoek Valley in South Africa’s Cape winelands, La Motte is home to the finest wines, recognised internationally for exceptional quality. With its picturesque setting, traditional cuisine and historic charm, La Motte is a must visit when life returns to some kind of normal.
I hope you enjoy this recipe for Baked Sausages with Apple and Red Onion. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.
- 2 large red onions, peeled and quartered
- 3 apples, cored and quartered
- 2 tbsp extra virgin olive oil
- few sprigs of thyme
- 1 tbsp soft brown sugar
- 6 large pork sausages (best quality you can afford)
- 200ml vegetable stock
- Preheat oven to 200 degrees C
- Place the onions and apples in a large oven proof dish that will hold the sausages in a single layer (even better if you can serve from the same dish)
- Drizzle the onions and apples with the olive oil, add the thyme sprigs and toss with your hands
- Sprinkle a bit of sugar on the apples
- Put the sausages on top of the onions and apples
- Pour in the stock
- Season well with freshly ground black pepper and lightly with sea salt flakes
- Bake for about an hour until the sausages are cooked through and brown and the apples and onions tender
- Serve immediately with crushed potatoes and some green veggies
- Adapted from Diana Henry