Serves 6
Ingredients:
700g Mediterranean potatoes
100g Staffords Apple Jelly
± 900g (12) pork sausages
3 pink lady apples, cored and sliced into wedges
12 shallots, sliced in half (use wedges of red onion when shallots not in season)
Small bunch fresh sage
Handful fresh bay leaves
Handful thyme sprigs
Olive oil, for cooking
Salt and pepper, to taste
Method:
Place potatoes in a pot with a large pinch of fine salt and cover with cold water.
Bring to the boil and parcook until just tender.
Drain and steam dry.
When cool enough to handle, slice in half.
Melt Staffords Apple Jelly in a small saucepan and have a pastry brush handy.
Keep warm.
Preheat oven to 180˚C with the fan on.
Pull out a large roasting dish or baking tray with high sides.
Add the potatoes, apples, shallots and herbs to the dish with a generous drizzle of olive oil.
Season with salt and pepper.
Toss to coat.
Nestle the pork sausages into the mix.
Brush generously with apple jelly and transfer to the oven.
Roast for ± 25 minutes, glazing the sausages another 2-3 times, until the sausages are crispy, cooked through and everything is golden brown.
Serve the sausage roast with a little extra warm melted apple jelly on the side for drizzling and enjoy!