A midweek sausage supper is reassuringly simple, and even better, it doesn’t skimp on flavor
or the general feeling of being satisfied. The best quality sausages are always a must: Opt for the supermarket’s best own brand or those from an excellent butcher. And, of course, you can quite easily, and absolutely should, customize this dish with different flavors of sausage a fiery, chile-flecked sausage would do just the trick for me.
8 good quality link sausages
2 Granny Smith apples
1 large onion
A few sprigs of thyme
2 tablespoons sauerkraut
sea salt flakes
coarse black pepper
Preheat the oven to 400°F.
Put the sausages into a roasting pan and drizzle with a little olive oil. Cut the apples into
quarters. Don’t bother to core or peel them. Slice the onion in half through the root, leaving the root intact, and peel it. Cut it into eight wedges and arrange these, with the apples, in the
roasting pan. Top with the thyme sprigs, and season with a pinch of salt and pepper.
Roast for 30 to 40 minutes, until the sausages are bronzed, and the apples and onion are quite softened. You can turn the sausages midway through, if you prefer a more even coloring; though I’m not particularly concerned. Scatter over the sauerkraut just before serving.
The sauerkraut will keep for a while in the fridge. It’s gorgeous in ham sandwiches, stirred
into soups, scattered over pizzas or stews. It brings its flavor boosting qualities to any dish,
really, but it’s delicious in its own right, too.
Recipes and images from Perfect Plates by John Whaite, published by Kyle Books.
Photography by Helen Cathcart.