This is something my mum used to make when I was seven, so it’s an old, old idea, but it is no less delicious for that. The sausages are the focal point here so use the best quality pork sausages you can find – handmade from your local butcher if possible.
Paired with buttery, creamy mashed potato, this dish makes for the best bangers ‘n’ mash ever. It’s also great with a crisp-skinned baked potato; there’s no need to melt butter into the potato, the pan juices do a much better job.
RECIPE serves 4
3 tbsp olive oil
12 pork sausages
2 tsp mustard seeds
2 red onions, peeled, root left on and cut into thin wedges
4 eating apples, skin on, cored and cut into wedges
a few sprigs of fresh thyme
flaked sea salt
Heat the oven to 200C/ 180C fan/ gas 6.
Put the oil into a large, ovenproof frying pan (or roasting tray), and sear the sausages over a high heat for 5 minutes, turning every minute or so, to get some colour on the skins.
Add the mustard seeds, red onion and apple, shake the pan well to coat everything, then lay the thyme sprigs deep into the pan, under the other ingredients. Season with a couple of pinches of flaked sea salt.
Cook in the oven for 45-60 minutes until the sausages are well-coloured and cooked through, the apples are meltingly soft and the onions are starting to caramelise.
Serve immediately, and make sure you’re not the last one to the table otherwise it might be all gone…