Sausage and Apple Cake

A savoury apple mixture sets off sausages to perfection. Serve this dish with a selection of pickles and chutneys and a mild mustard.

8 pork sausages

1½ oz. butter

4 large cooking apples, peeled, cored and sliced

1 teaspoon sugar

2 teaspoon salt

½ teaspoon black pepper

2 teaspoon ground coriander

2 teaspoons white wine vinegar

1 medium-sized onion, thinly sliced and pushed out into rings

2 tablespoons melted butter

Place the sausages in a large saucepan and pour over enough water to cover. Set the pan over moderate heat and bring the water to the boil. Cover the pan, reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat and drain the sausages. Discard the cooking liquid. Place 4 sausages on a wooden board and, using a sharp knife, slice them thinly, crosswise. – .v

Preheat the oven to fairly hot 375 F (Gas Mark 5, 190°C).

In a large frying-pan, melt 1 ounce of the butter. When the foam subsides, add the apple slices to the pan and cook them, stirring frequently, for 5 minutes or until they are tender. Remove the pan from the heat.

Arrange one-half of the apples on the bottom of a medium-sized ovenproof dish. Top with the sliced sausages. Sprinkle over the sugar, salt, pepper, coriander and vinegar. Top with the remaining apples.

In the same frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the onion to the pan and cook, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown.

Remove the pan from the heat and arrange the onion rings on top of the apple mixture.

Slice the remaining sausages, lengthways, and place them, skin sides uppermost, like the spokes of a wheel, on top of the apple and onion mixture. Pour the melted butter over the sausages.

Place the dish in the oven and bake for 30 minutes or until the sausages are crisp and deep golden brown. Remove the dish from the oven and serve immediately, from the dish.

A splendid dish to serve as a main course, Saumon a la Sauce Verte is fairly time-consuming to make but the end result tastes exquisite.

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