Not so popular Pork and Apples!
November 16th 2008 06:32
Pork Sausages with Apple and Ginger
I always remember that Brady Bunch episode where Peter Brady walked around saying 'Pork chops and apple sauce' pretending to be some kind of tough guy...and I always knew that pork and apple were always meant to be together...well, not in our household.
Throw a bit of ginger into the mix, and while more refined palates would enjoy such an explosion of flavour my 6 and 3 year olds didn't agree. The sausages were regarded favourably and even the vegetables were munched on, but the apple and ginger topping on the sausages were expertly pushed to one side of the plate.
I even got the impression that hubby only ate the flavours out of spousal commitment and fear of sleeping on the lounge that night..so, while it wasn't such a big winner in our household the recipe is below for the more daring or those with less fussy palates in their households.
It's interesting in the recipe book that they state to make a brown gravy. My first thought was to reach for the instant stuff, then realised that this wouldn't have been the case in days gone by. However, there are no instructions on how to do it. For those who haven't been privileged enough to grow up in the 'instant society' of today, it would be expected that everyone knew how to make gravy. So I did it from scratch, getting out my cornflour and pan juices. I've added the steps below for anyone else who may not want to reach for the instant stuff.
As an aside, I had mentioned to my grandmother-in-law that I was going to make this recipe and she suggested that I use the apple peels to make jam, as that is what they did in 'her day'. So, my next post will be my attempts at jam making which I haven't done since Home Science in high school.
Ingredients
1.5 lb (1kg) pork sausages
2 cooking apples
brown sugar,
pepper and salt
ginger,
chopped onion
a little dripping (I actually used normal cooking oil as dripping was in short supply!)
Method
1. Fry onion and sausages in the dripping (oil), drain and put in casserole a layer of sausages, then apples, sugar, seasoning and onion until the dish is filled.
2. Make a brown gravy* and pour over.
3. Cook in a moderate oven for one hour.
* Stir a tablespoon of cornflour into the pan juices of the sausages and stir. Add about 1 cup of boiled water slowly, stirring constantly until gravy has thickened. Add a pinch of salt and pepper to taste. If you find there aren't many pan juices from pork sausages, it may be worth adding a little stock.
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