Potato, Sausage, and Apple Skillet

I love a quick dinner after a long day when standing cooking holds little appeal. If you can be organised enough to cook extra potatoes for dinner the day or two before this makes this even quicker.

My sort of comfort food

Nothing says comfort food to me like spuds. Crispy fried potatoes, meaty pork sausages and hot sweet apples makes a really dreamy combination. On a chilly Autumn evening this makes a perfect dinner, it’s also really good with fried egg on top.

Serves 4

Ingredients

500 Grams Cooked potatoes cut into chunks (I like to leave the skins on)

8 Pork sausages (cut into chunks)

2 Red onions (thinly sliced)

2 Dessert apples (cut into chunks)

2 Tbsps Olive oil

Salt and pepper

Method

  1. Heat 1 Tbsp of olive oil in a large skillet or heavy frying pan
  2. Add the cut up sausages and onions, and stir occasionally until browned
  3. Remove from the pan and set to one side. Add the other tablespoon of oil to the pan and add the potatoes, cooking until brown
  4. Add the sausages, onions, and apple to the pan, cook for another 5 minutes. Season with salt and pepper, and if you’re feeling really fancy you could sprinkle over some chopped herbs like parsley, or sage

Caramelised Onion Sausage Rolls

Savoury and satisfying

I love a sausage roll, add some sweet dark caramelised onions and these are hard to resist.

I use shop bought pastry because its quick. The only thing that takes any effort (and it’s not much) is browning the onions.

Caramelised Onion, the best smell in the world

Makes 6 large sausages, 18 cocktail sausage rolls.

Ingredients

1 Sheet of ready rolled short crust pastry

6 Tennis ball sized onions

1 Tsp Balsamic vinegar

1Tbs Olive oil

6 Sausages (I used pork and leek, but use what you prefer)

1 Egg (to brush the pastry with)

1 Tbsp Sesame seeds (optional)

Method

  • In a frying pan, add the olive oil and heat
  • Peel and slice the onions before adding to the pan (it looks like a lot of onions, but this cooks down quite a lot)
Don’t worry if it seems like a mountain of onions, it cooks down
  • Stir onions occasionally and cook over a medium heat for around 30 minutes over a medium heat. Add the balsamic vinegar and cook for a further 5 minutes. Allow to cool.
  • Devide the pastry into 6, and place a sausage (I leave the skin on the sausage, some people prefer to remove it), and 1/6 of the onion mixture onto the square of pastry
  • Brush the edges of the pastry with beaten egg
  • Fold the pastry over until the edges meet and crimp with a fork
Sprinkle with sesame seeds for some extra texture.
  • When you have made all 6 sausage rolls, brush with beaten egg, and sprinkle with sesame seeds
  • Transfer to a baking sheet, and bake 20 minutes in an oven heated to 200 degrees until golden brown