SAUSAGES WITH APPLES, SOURED CREAM AND CHIVE MASH AND CABBAGE + APPLE, CHEDDAR AND BUTTERMILK SALAD

Tis' the season for apples..and sausages.

Hey all!

The clocks have gone back and the weather is turning which means I’m in need of easy, comforting midweek meals to see me through until the festivities of December kick off.

Sausage and mash is a firm favourite in my house. This time of year I like to serve mine with a cabbage and apples braised in cider with a touch of mustard and crème fraîche. Its really simple but the sweet apples and pork sauasages are a fail-safe delicious match. Apples are great this time of year and thinly sliced and tossed in a salad with lots of sharp cheddar, nuts and romaine lettuce makes for a hearty winter salad that you’ll revisit again and again. Sort of like a Waldorf salad. Big, crunchy textures here. Lovely for lunch or a quick dinner.

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See you next time,

Esther x

Sausages with apples, cabbage and soured cream and chive mash

PREP 15 MINS COOK 45 MINS SERVES 4

4 small red apples, cut into wedges

70g unsalted butter

200ml dry cider

1 heaped tsp wholegrain mustard

1 small Savoy cabbage, shredded

4 tbsp crème fraîche

6 good-quality pork sausages

For the mashed potatoes

1.5kg maris piper potatoes

100ml whole milk

60g unsalted butter

5 tbsp soured cream

large handful chopped chives

Peel and chop the the potatoes into large chunks. Throw them into a large saucepan and cover with cold water and a handful of salt. Bring to the simmer. Once bubbling, cook the potatoes 10-15 mins or until soft enough to insert a cutlery knife into. Once cooked, drain and leave to steam dry for 10 mins. Tip back into the pan. Push the potatoes through a potato ricer or mash if you’d prefer it chunkier. Cover and set aside.

Heat the butter in a non-stick frying pan. When the butter begins to foam add the apples and fry over a medium-high heat for 5 mins, turning regularly until starting to turn golden brown. Remove from the pan with tongs - the apples should still be firm and holding their shape. Add the cider to the pan and bring to a boil. Reduce the liquid by half then add the cabbage, pop a lid on and cook for 8 mins. Once cooked season to taste and stir through the mustard, crème fraîche and apples.

Warm the milk and butter together. Pour this into the mash. Heat the mash over a low heat and mix in the soured cream, chives and some salt.

Fry the sausages over a medium heat for 10-12 mins until golden and cooked through. Serve the sausages, mash and cabbage together on warmed plates with some extra mustard.

Good to know -

• Try not to overcook your potatoes, they become water-logged and grainy the longer they are cooked. Once cooked a table knife slides into the potato easily, and the potato slides straight off again.

• Leaving the potato to steam dry also removes excess water so don’t skip this step

• If you can, do invest in a potato ricer, this will help you to achieve a much smoother, silkier mash.

Apple, cheddar, pecan and buttermilk salad

PREP 15 MINS COOK N/A SERVES 2