Pork Sausages with Ginger, Onions and Apple

"I am posting this recipe for myself,as it sounded interesting. It comes from an Australian Book called The Great Australia Gazateer"
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins




  • 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.

Questions & Replies

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  1. 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.
  2. 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.)


Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara: “Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead. Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane. It was in Singapore that her love of cooking, sewing and craft began. Latchy broke military protocol for dining-in nights. Women were finally allowed to attend. One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?” So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill. After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life. Latchy started volunteering with tax help, then the multicultural respite where she put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar. Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
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