Baked Sausages With Leeks Apples And Cider Recipes

SHEET-PAN SAUSAGES WITH CARAMELIZED SHALLOTS AND APPLES

Steps:

• Heat the oven to 425 degrees. Cut the shallots lengthwise into 1/2-inch-thick wedges. Core the apples and cut into 1/2-inch-thick wedges. Place the shallots and apples on a sheet pan, drizzle with the 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.
• Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.
• Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees and the shallots are tender and caramelized.
• Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately.

BAKED SAUSAGES WITH APPLES SHEET PAN DINNER

Steps:

• Preheat the oven to 400 F degrees.
• In a large bowl combine the apple cubes, fingerling potatoes, baby carrots, onion, sage and rosemary. Drizzle the honey and olive oil over, season generously with salt and pepper then toss really well so that everything.
• Arrange the veggies and apples in a large shallow roasting pan. Arrange the sausages in and around the vegetables.
• Bake for 30 minutes or until golden and cooked through.

BAKED SAUSAGES WITH LEEKS, APPLES AND CIDER

Steps:

• Preheat the oven to 375°F
• Put the leeks and apples into a roasting tin that will hold the sausages in a single layer. Put the sausages on top of the leeks and apples and drizzle over the oil.
• Season and toss together. Dot with the butter and pour over the cider. Bake for 50 minutes to 1 hour.
• About 15 minutes before it's ready, spread the mustard over the sausages and return to the oven.
• Serve the sausages and leeks with extra pan juices spooned over and mash or rosemary roasted potatoes.

SAUSAGE AND LEEK CASSEROLE

Steps:

• Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
• In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
• Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
• Preheat oven to 375 degrees F.
• The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.

CREAMY CIDER & SAUSAGE BRAISE WITH APPLES & MASH

Steps:

• Put the potatoes in a large pan, cover with water and bring to the boil. Cook for 15-20 mins until tender, then drain and mash with 2 tbsp of the crème fraîche. Season to taste.
• While the potatoes cook, heat the butter and oil in a large lidded frying pan. When the butter is just foaming, add the apple wedges. Cook over a medium heat for about 2 mins each side, or until just turning golden. Remove from the pan with a slotted spoon and set aside.
• Add the sausages and onion to the pan and cook for 6-7 mins - turn the sausages so that they brown all over, and stir the onion so it doesn't catch. Pour in the cider and bring to the boil, then cover and cook for 10 mins.
• Stir in the mustard, remaining crème fraîche and the apples. Season to taste and serve with the mash.

SAUSAGE, LEEK AND APPLE CASSEROLE

Steps:

• Cut the bacon into slices and brown it in a pan for a few minutes with the sausages. You can use cooking spray if you like but the bacon usually makes enough fat of it's own to help the sausages along.
• While the meat is browning, cut the mushrooms in half, cube the apple, slice the leek and cut the carrot into batons.
• When the meat is done, put it to one side in the crock pot / casserole dish along with the mushrooms and apple. Add the remaining veg (leek and carrot) to the pan to soften a little.
• After a couple of minutes, sprinkle the flour over the veg and mix through (the flour thickens the sauce, but if you prefer a more watery gravy then you can omit this step).
• Add the cider to the pan - it will bubble up to begin with but don't worry about it. Turn up the heat and cook for a couple of minutes to burn the alcohol off (I sniff-test it and cook until it stops smelling boozy).
• Transfer all the ingredients in the pan to the crock pot / casserole dish (cider and all).
• Now this is where you have to use your judgement a bit! I find 300ml water is usually about right to top up my crock pot, but you may find you need a bit more/less depending on the exact amount of ingredients you have used (ie. size of sausages, carrot, etc.). So as not to waste any of the stock cube, I crumble it into the crock pot without dissolving it in water first and then add as much water as is needed to JUST cover all the ingredients.
• CROCKPOT: Cook on Low for 8-9hrs or Medium for around 5hrs.
• OVEN: I've never actually made this in the oven but have no doubt it would work just as well. I would imagine that, if you cover the casserole dish and cook it at around 150 degrees it should be done in a couple of hours.