Prep 15 mins
Cook 1 hr
I am posting this recipe for myself,as it sounded interesting. It comes from an Australian Book called The Great Australia Gazateer
- 2 tablespoons extra virgin olive oil
- 3 large onions, peeled and sliced
- 1 large granny smith apple, peeled and sliced
- 1 piece fresh ginger, golf ball size grated
- 1 tablespoon mustard seeds, crushed in mortar and pestle
- 500 ml cider
- 8 thick pork sausage links
- 1⁄2 cup water
- Preheat oven to 180dC.
- Heat oil in a heavy based pan, add onions, apples and ginger and cook until soft.
- Add mustard seeds and water and cook for 15 minutes.
- Remove mixture to warmed ovenproof dish.
- Deglaze pan with cider and add to onion mixture.
- Fry sausages in pan until browned.
- Drain and add to onion mixture.
- Bake in oven, uncovered for 25-30 mins.
- Serve with mashed potatoes.
Although this is a different way to have sausages I thought it needed a bit of a kick to it. I only used two onions, but added one green pepper to make up for the one I didn't use and used 2 cups apple juice and 1/8 cup sherry for the cider. I think there may be too much liquid in this dish and I would recommend decreasing the liquid by half.
I am giving this recipe an average rating, which was what each person in my family individually voted. It was fairly tasty, but very different from the kinds of foods my family usually eats. (Maybe someone from Australia would like it better.) I probably would not take the time and effort to make it again. I was really exhausted after trying to fix it also, because of the amount of time I was having to work on something to pull it all together. I never could get the mustard seeds to crush, so ended up using dry mustard which would have been easier to do at the beginning. The onions had a nice sweet flavor (I used sweet ones) after cooking in the cider. My son didn't even recognize them for what they were (which was good.)