8 sausages (chicken, beef or pork)
2 medium sized white onions, halved and cut into 5mm thick slices
1 – 2 apples cored and sliced (I like to leave the skin on)
20ml canola oil
20ml Worchester sauce or soy sauce
10ml powdered stock (I like beef for colour and flavour) mixed with 150ml water
10ml mild mustard e.g. Dijon
About 10 small sage leaves
Optional: 10-15 grapes halved; OR 30ml dried cranberries or golden sultanas soaked in warm water or rooibos tea to plump them
Serve with creamy mashed potatoes; delicious with mashed sweet potatoes or if you are watching the carbs try cauliflower mash.
Place a single layer of sausages in a pan and pour warm water up to half the height of the sausages
Turn up the heat and let the water simmer. If you have a lid for the pan, cover it. After 5 minutes turn the sausages and allow to simmer for a further 5 minutes without the lid. When most of the water has evaporated add the oil and the Worchester or Soy sauce.
Add the onions and continue cooking over medium heat stirring occasionally, until the onions start the brown, add the apple and continue cooking ensuring that the sausages, onions and apples brown evenly. Add the sage leaves. Once they have a good golden colour add the stock and mustard, if you are adding grapes or other fruit add it now.
Simmer for a few minutes to heat through and for the stock to mix with the pan juices.
Serve hot over creamy mashed potatoes, sweet potatoes or cauliflower mash.