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Roast Sausage, Apple and Sage Supper

Description

Good quality sausages from your local butcher make all the difference, meaty and not full of fat.  Combined with flavours of Bramley apples and other seasonal foods this makes a delicious mid-week supper, which is simple to prepare.

Serves 4

Ingredients

  • 1 bulb of fennel, thinly sliced
  • 450g (1lb) tomatoes, quartered
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 chilli pepper, deseeded and finely chopped
  • 1 onion, thinly sliced
  • 4 tbsp olive oil or rapeseed oil
  • 1 large Bramley apple, peeled and diced
  • Salt and black pepper
  • 8 thick good quality local sausages
  • 6 leaves of fresh sage, chopped

Method

Place the fennel, tomatoes, peppers, chilli and onion into a shallow ovenproof dish and pour over the oil, season and mix together with a spoon.

2, 3, 4 and 5 oven AGA:  Place the dish on the grid shelf set on the floor of the Roasting Oven and cook for 10-15 minutes.

Mix in the Bramley apple, then arrange the sausages on top.  Return to the Roasting Oven and cook for a further 45 minutes, turning the sausages over occasionally to brown all their sides. Sprinkle with the chopped sage and serve hot with fresh crusty bread.

Conventional cooking:  Cook in the oven at 200ºC (400ºF), fan oven 180ºC, Gas Mark 6 method as above.