“This is an edited extract from Perfect Plates in 5 Ingredients by John Whaite, published by Kyle Books. Available in stores now RRP$39.99″
Roasted Sausage and Apple with Sauerkraut
8 good-quality sausages
2 Granny Smith apples
1 large onion
A few sprigs of thyme
Sea salt flakes
Coarse black pepper
“A midweek sausage supper is reassuringly simple, and even better, it doesn’t skimp on flavour and the general feeling of being satisfied. The best-quality sausages are always a must: I’d opt for the supermarket’s best own brand or those from an excellent butcher. And, of course, you can quite easily, and absolutely should, customise this dish with different flavours of sausage – a fiery, chilli-flecked banger would do just the trick for me.” (p.89)
Preheat the oven to 220°C/200°C fan/gas mark 7.
Put the sausages into a roasting tray and drizzle with a little olive oil. Cut the apples into quarters – I don’t bother to
core or peel them.
Slice the onion in half through the root, leaving the root intact, and peel it. Cut it into eight wedges
and arrange these, with the apples, in the roasting tray. Top with the thyme sprigs and season with a pinch of salt
Roast in the oven for 30–40 minutes, until the sausages are bronzed and the apples and onion are quite softened.
You can turn the sausages midway through, if you prefer a more even colouring; though I’m not particularly
concerned. Scatter over the sauerkraut just before serving.
The sauerkraut will keep for a while in the fridge. It’s
gorgeous on ham sandwiches, stirred into soups, scattered
over pizzas or stews. It brings its flavour-boosting qualities
to any dish, really, but it’s delicious in its own right, too.