Sticky marmalade glazed sausages with salty cornichon and capers, crispy potatoes and sweet caramelised onions and apples. In short, heaven.
Ingredients
- 6 tbsp orange marmalade or 4 tbsp chilli jam for a spicy alternative
- 100ml apple cider
- 1 heaped tbsp wholegrain mustard
- 2 small red onions, cut into wedges
- 2 apples, cored and cut into wedges
- 250g new potatoes, halved
- 10 pork sausages (or veggie sausages!)
- 1 bulb garlic, sliced in half in the skin
- 100g cornichon
- 50g capers
- 6 tbsp orange marmalade or 4 tbsp chilli jam for a spicy alternative
- 100ml apple cider
- 1 heaped tbsp wholegrain mustard
- 2 small red onions, cut into wedges
- 2 apples, cored and cut into wedges
- 250g new potatoes, halved
- 10 pork sausages (or veggie sausages!)
- 1 bulb garlic, sliced in half in the skin
- 100g cornichon
- 50g capers
Add all of your ingredients (apart from the cornichon and capers) into a large roasting dish. You want the ingredients to be able to sit in, near enough, a single layer but bundled together.
Cook at 180°C/350°F/gas 4 for 45 minutes. Give the ingredients a toss every 10-15 minutes to ensure an even colour and to check that your sticky marmalade and cider sauce isn’t starting to catch. Once your sausages are cooked through, your onions and apples are caramelised and your potatoes have beautiful crispy skin it’s time to remove them from the oven.
Squeeze your garlic from the skin, add your cornichon and capers and toss it all together. Serve with my green goddess salad!