Why go for shop-bought sausages when you can make your own?
Makes 12 sausages
For the sausages:
- 450g (1lb) fatty minced pork
- 50g (2oz) fresh white breadcrumbs
- 1 teaspoon toasted and ground fennel seed OR 1 generous tablespoon chopped marjoram, parsley and chives
- 1 egg, beaten
- salt and freshly ground black pepper
- 2 tbsp olive oil
For the apple sauce:
- 450g (1lb) cooking apples, such as Bramley apples
- 2 large tablespoons caster or granulated sugar
- 2 tablespoons water
To make the sausages:
Mix the minced pork in a large bowl with the breadcrumbs, ground fennel seed or chopped herbs and the beaten egg. Season with salt and pepper, stirring to mix all the ingredients. Fry a small piece of the mixture to check the seasoning.
Using dampened hands, shape the mixture into 12 evenly sized sausages. These can be placed in the fridge or frozen until ready to cook (defrosting before use).
To cook the sausages, pour the olive oil into a large frying pan on a low heat, add the sausages and gently fry for 6-10 minutes, depending on size, turning regularly, until evenly golden and cooked through.
To make the apple sauce:
- Peel, quarter and core the apples.
- Cut each quarter in half and place in a small saucepan with the caster or granulated sugar, whichever you're using, and the water.
- Cover the saucepan with a tight fitting lid and cook on a very low heat. The apples will collapse to a frothy fluff.
- Stir well to mix the apples and taste, and if necessary add another pinch of sugar.