Ingredients:

  • 1 tbsp olive oil (15ml)
  • 8 good quality pork sausages (approx. 500g / 1.1 lb)
  • 2 red onions, peeled and quartered
  • 2 large apples (e.g., Braeburn, Honeycrisp), cored and cut into wedges
  • 2 sprigs fresh rosemary
  • Salt and freshly ground black pepper to taste
  • 1 tbsp butter (14g)
  • 2 tbsp all-purpose flour (24g)
  • 300ml dry cider (1 1/4 cups)
  • 300ml chicken stock (1 1/4 cups)
  • 1 tbsp apple cider vinegar (15 ml)
  • 1 tsp Dijon mustard (5 ml)

Instructions:

  1. Preheat oven to 200°C/400°F/Gas Mark 6. Toss onions and apple wedges in a large bowl with olive oil, rosemary, salt, and pepper.
  2. Spread the apple and onion mixture evenly on the baking tray. Place sausages among the apple and onion.
  3. Roast in the preheated oven for 35-40 minutes, or until sausages are cooked through and golden brown, and the apples and onions are tender and slightly caramelized. Ensure sausages reach an internal temperature of 165°F (74°C).
  4. While the traybake roasts, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
  5. Gradually whisk in cider, then chicken stock. Bring to a simmer, stirring constantly to prevent lumps.
  6. Simmer for 5-7 minutes, or until the gravy has thickened to your desired consistency. Stir in apple cider vinegar and Dijon mustard. Season with salt and pepper to taste.
  7. Serve the sausage and apple traybake immediately, drizzled with the cider gravy.