- 8 large, good quality sausages (meat or vegetarian) of your choice
- 2 red onions, thickly sliced
- 3 pink lady apples, cored and cut into wedges
- Few sprigs thyme
- 3 tbsp olive oil
- 3 tbsp honey
- 2 tbsp balsamic vinegar
- 1 tbsp pomegranate molasses
- 1 tsp wholegrain mustard
- 1 tsp cornflour blended with a little cold water
- 1 beef stock cube dissolved in 200ml boiling water
Set the oven fan to 190C.
Put apples and onions in a large roasting pan. Drizzle each with 1 tablespoon of olive oil and 1 tablespoon of honey. Add a pinch of black pepper and stir gently. (Sausages are salty and will release oil while cooking, so I don’t add too much salt or oil.)
Add the thyme, put the sausages on a tray, and roast them for 20 minutes on the bottom shelf.
In the meantime, mix the rest of the olive oil, honey, balsamic vinegar, pomegranate molasses, and mustard in a bowl and set aside.
Take the tray out after 20 minutes and put the sausages on a plate.
Add the glaze to the apples and onions, stir it around gently, and then put the sausages back on the tray and coat them gently with the glaze.
Put the tray back in the oven for another 20 to 25 minutes. Halfway through, turn the sausages.
Mix the stock cube with 200ml of boiling water, and then add the cornflour that has been mixed.
After 20 to 25 minutes, add the stock mixture to the tray and cook on the middle shelf for another 10 minutes, until the stock bubbles and thickens.
Serve with creamy mashed potatoes and any vegetables you like.
A little extra gravy never hurts, so you could always make a little extra stock and cornstarch mixture to deglaze the tray before serving.