Ingredients
- 700 gMediterranean potatoes
- 100 gStaffords Apple Jelly
- ± 900 g (12)pork sausages
- 3pink lady apples, cored and sliced into wedges
- 12shallots, sliced in half (use wedges of red onion when shallots are not in season)
- 1 small bunchfresh sage
- Handfulfresh bay leaves
- Handfulthyme sprigs
- For cookingolive oil
- To tastesalt and pepper
Made with Staffords
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Method
Place the potatoes in a pot with a large pinch of fine salt and cover with cold water. Bring to the boil and parcook until just tender. Drain and steam dry, then slice in half when cool enough to handle.
Melt the apple jelly in a small saucepan, keep it warm and have a pastry brush handy.
Preheat the oven to 180°C with the fan on. Choose a large roasting dish or baking tray with high sides.
Add the potatoes, apples, shallots and herbs to the dish with a generous drizzle of olive oil, season with salt and pepper and toss to coat. Nestle the pork sausages into the mix.
Brush the sausages generously with apple jelly and transfer to the oven. Roast for about 25 minutes, glazing the sausages another 2 to 3 times, until they are crispy, cooked through and everything is golden brown.
Serve the sausage roast with a little extra warm melted apple jelly on the side for drizzling.
