Bring the wine to the boil in a large frying pan and poach the sausages gently for 10 minutes.
Meanwhile, peel and grate the shallot or onion and peel, quarter, core and slice the apples.
Gently melt a small knob of the butter in a second frying pan. Remove the sausages from the first pan, reserving the wine. Discard any loose skins and fry the sausages slowly in the butter until they have browned all over.
Meanwhile, add the shallot or onion to the white wine in the first pan, along with the apples, chicken or vegetable stock, brown sugar, cinnamon and the remaining butter. Bring the mixture to the boil, lower the heat and simmer until the apples are tender and the liquid is reduced to a thin syrup. Serve the sausages with the apple sauce.
NUTRIENTS PER SERVING:
good source of vitamins A, B group and E.
Good-quality sausages are essential, but choose a milder variety, otherwise the flavour may clash with the apple sauce. Chicken sausages are available from most larger supermarkets and specialist poultry shops.
This is an amazing way to cook sausages. I first found it a couple of months ago and loved it, having made it several times it has become a firm favourite. It's easy and the spicy apple sauce is delicious. Goes well with a creamy mash, broccoli and carrots.
Susie P. - 08 Apr 2014