Warm up your winter evenings with this hearty and delicious dish from Oscar’s restaurant.
The humble sausage has recently become a highly fashionable part of a large number of restaurant menus. This welcome development has been spurred on by a new trend among a large number of butchers towards artisan and speciality type sausages. Now it is not uncommon to find a wide range of sausages ranging from sun dried tomato to caramelised onion and apple.
Image courtesy of www.foodandwinephotography.com
Preparation time 10 minutes
Cooking time 20 minutes
3 large artisan sausages
1 sweet potato
6 large mushrooms
1 bunch of flat leaf parsley
20 ml crab apple jelly (redcurrant will work if you can’t get crab apple )
10ml balsamic vinegar
Salt and pepper to season
Chop the mushrooms in half, slice the apple into wedges, slice the sweet potatoes, peel shallots and slice in half if they are large. Chop the flat leaf parsley and put aside.
Heat a heavy casserole dish and add in the shallots and sweet potato. Add a little olive oil and allow cook.
Heat a grill pan and lightly oil, start cooking the sausages and mushrooms.
When the sausages are half cooked add the apple and allow to cook through. Mix the balsamic vinegar with the crab apple jelly and place aside.
When the shallots and sweet potato are soft, season them and add the chopped parsley.
Check that the sausages are cooked. When ready place the sweet potato onto the centre of a plate, decorate with the shallots and mushrooms, and place the sausage on top of the sweet potato. Drizzle with the crab apple sauce and serve.