I know it’s in the “Simple Suppers” chapter, but this—glossy with blackberry juice and maple syrup—is special enough to serve to friends on weekends. I roast sausages all the time. Sometimes I brown them a little in a pan before transferring them to the oven; sometimes I just put them in the oven raw, moistened with a little oil, and turn them halfway through cooking. Either way is infinitely less hassle than standing turning them over in a pan on the stovetop.
Serves 4
- 8 good-quality chunky pork sausages
- 2 tart apples, halved (no need to peel or core)
- 2 medium onions, each cut into 6–8 wedges
- 2 rosemary sprigs
- 3 1/2 tablespoons maple syrup
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, crushed
- Sea salt flakes and freshly ground black pepper
- 2/3 cup chicken stock
- 6 ounces blackberries
- Mashed or baked potatoes, to serve
