“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

2 tablespoons

sauerkraut

Olive oil

Sea salt flakes

Coarse black pepper

 

2-4 SERVES

“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

and pepper.

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.

 

Leftover ingredient

 

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.