Sausage, Spud and Apple Bake

By Victoria Glass •


We’re often asked for tasty midweek suppers that are quick to prepare. So we were delighted when Victoria shared her delicious recipe for sausage, potato and apple bake. Simple ingredients, low on effort but high on taste.

Often, when I want an easy midweek supper, I turn to the simplicity of dried pasta or rice. It always seems like the quickest option when you’ve left it until your stomach is already rumbling before thinking about dinner. What I’ve come to realise lately, is when it comes to carbs, pasta and rice dishes don’t necessarily guarantee less effort than potatoes - especially if you want to make sure you eat some vegetables.

Unless you’re planning on doing little more than popping open a jar of shop bought pesto (and there’s certainly no judgement from me for that), then the likelihood is that your speedy supper will involve chopping, frying and stirring to make a sauce to adorn your comforting bowl of starch. All this probably takes about the same time as it will take my sausage, spud and apple dish to bake. This is good news as far as I’m concerned, being a potato lover of unparalleled enthusiasm.

My desert island carb would be a spud. You can chip it, roast it, mash it, turn it into crisps and that’s all before your gnocchis and gratins and other poshed up pots. But poor old potatoes have been given a bad press of late. The diet police have been protesting about their high GI, but potatoes contain a surprisingly high number of nutrients for a vegetable we’re not even allowed to count towards our 5 a day.

Potatoes are a great source of Vitamin B, folate, potassium, magnesium and iron and are even thought to lower blood pressure. Potatoes are surprisingly rich in immune-boosting Vitamin C too. A medium sized unpeeled potato provides almost half of the recommended daily intake. I didn’t need much convincing before, but now I’m sold. I knew my love for the humble spud couldn’t go unrewarded forever.

This dish is minimal effort for maximum taste reward. Once it’s in the oven, you’ll have just enough time to relax with a few chapters of your book or catch up on your favourite soap, before dinner is served. So that’s my evening sorted. How about yours?

Sausage, Spud and Apple Bake

6 sausages (I used Debbie & Andrew gluten free pork sausages)

6 apples, cored and quartered (no need to peel)

2 – 3 onions (red or white), peeled and cut into chunks

3 large potatoes, cut into chunks (no need to peel) and parboiled in salted water

A handful of garlic cloves, unpeeled and bruised with a heavy knife handle

Fresh sage chopped or thyme is nice too

250ml (a large glass) of cider or chicken stock

Salt and pepper

Preheat the oven to 200°C (180°C fan)

Coat the apples, potatoes, onions and garlic cloves in a good glug of olive oil in a large ovenproof dish. Bury the sausages in between and scatter over the sage. Generously season and pour over the cider/chicken stock. Bake for 40 minutes, or until soft and golden. Serve with lashings of Dijon mustard.

What are your favourite mid-week suppers? One pot dishes, stir fries, pasta? Let us know here or over on Great British Chefs Facebook page.

 

Comments

BIG MAMA
I just like to say I made this meal tonite ad all i can say it was lush ad I will be making it again ad if I had to score it I will give it 100/100 thank u for sharing ur recipe :)
12 March 2013
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Victoria Glass

Victoria is a London based food writer. She founded Victoria's Cake Boutique in 2008 & her first two books, Boutique Wedding Cakes and Deliciously Vintage are out now. Her celebrity clients include Miranda Hart, Dave Gorman and Zach Braff. She's cooked her way through the alphabet from artichokes to za'atar zebra on her blog, Alphabet Soup. She is currently writing her fourth book and her third is out in September. She has just been appointed the food writer in residence at The Roald Dahl Museum & Story Centre.

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