Pork sausages with fennel, apples and red wine gravy

Pork sausages with fennel, apples and red wine gravy

By
From
Roasting Tray Magic
Serves
4
Cooking time
75 mins
Photographer
Faith Mason

Apple is a perfect foil for the fatty sausages and rich wine gravy, and served with some green leaves, this makes a complete meal. Obviously it also goes beautifully with creamy mashed potato, so if you have some to hand then all the better.

Ingredients

Quantity Ingredient
8 large good-quality pork sausages
2 tablespoons olive oil
1 large fennel bulb, trimmed, halved and thickly sliced, (fronds reserved)
2 medium eating apples
sea salt
freshly ground black pepper
300ml light red wine
50ml chicken or vegetable stock
1 1/2 tablespoons balsamic vinegar
3 tablespoons unsalted butter
1 teaspoon fennel seeds, crushed

Method

  1. Preheat the oven to 220°C.
  2. Place the sausages in a 30 x 20 x 5-cm roasting tray, toss with 1 tablespoon of the olive oil and roast for 20 minutes, shaking the tray halfway through. They should take on some lovely colour.
  3. Reduce the oven temperature to 180°C/350°F and add the sliced fennel to the tray. Core and quarter the apples, then cut into thick slices – there’s no need to peel them – and add to the tray, too. Toss with the remaining oil – the tray will be crowded but that’s fine, as everything will cook down a little. Season with salt and pepper and roast for a further 30 minutes.
  4. Add the wine, stock, balsamic vinegar, butter and fennel seeds to the tray, season with salt and pepper and shake well. Roast for a further 15 minutes, or until the red wine has reduced a little and the gravy is bubbling nicely. Serve immediately, garnished with the reserved fennel fronds.
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