As the seasons change we’re in need of heartier, seasonal dishes. Apples and pork have always sat hand in hand and this one-pot sausage dish is great for weeknight suppers. The Tesco Finest Signature pork sausages are perfectly succulent – they are made with British pork and a blend of authentic herbs and spices – while the sweet Tesco Finest apples are a perfect contrast for the rich, savoury flavours of the dish. Serve with fluffy mash made from potatoes, creamy Jersey milk and rich butter all from the Tesco Finest range for added indulgence.
Prep 35 min
Cook 1 hr
Serves 4
1 tbsp Tesco Finest extra virgin Sicilian olive oil
8 Tesco Finest Signature pork sausages
40g Tesco Finest West Country butter
2 Tesco Finest apples, cored and each cut into six wedges
1 Tesco Finest extra large brown onion, thinly sliced
2 tbsp plain flour
150ml dry cider
1 heaped tbsp wholegrain mustard
450ml Tesco Finest chicken stock
4 sprigs thyme and 1 fresh bay leaf, tied
3 tbsp creme fraiche
2 tbsp chopped tarragon or parsley
For the mash
1.5kg Tesco Finest all-rounder potatoes, peeled and cut into 3cm chunks
200ml Tesco Finest Jersey milk
50g Tesco Finest West Country butter, cut into small cubes
To serve
200g Tesco Finest purple sprouting broccoli, steamed
Suggested wine pairing
Tesco Finest Swartland Shiraz
Heat the oil in a large, lidded shallow casserole pot. Add the sausages and fry over a medium-high heat for 5-6 minutes, turning regularly until evenly browned. Set aside on a plate.
Add the butter to the pan and when foaming add the apple and fry for 5-6 minutes or until golden brown, turning halfway. Remove from the pan with a slotted spoon and set aside. Add the onion to the pan with a pinch of salt and fry for 10 minutes or until golden brown. Add the flour and cook for 1 minute then pour in the cider, bring to a simmer and reduce by half. Stir in the mustard and stock and simmer for 5 minutes then return the apple and sausages to the pan with the herbs. Pop the lid on and cook over a low heat for 25 minutes.
Bring a large pan of well-salted water to the boil. Add the potatoes then cook for 13-15 minutes or until tender. Drain and then mash or pass through a potato ricer while still hot. Warm the milk and mix in with the butter, then season with salt and 10 grinds of black pepper.
Once the sausages are cooked, stir through the creme fraiche and season to taste. Finish with tarragon or parsley. Serve with the mash and steamed broccoli.
Wine pairing
Made from grapes grown on traditional bush vines in South Africa’s up-and-coming Swartland region. Full bodied with flavours of blackberry, dark cherry and plum, punctuated with spice and pepper notes and a rich, juicy finish.
Shop the ingredients for this recipe on Tesco.com and discover how Tesco Finest can make your everyday taste better
