Blackberry & apple sausage supper
An easy supper dish perfect for autumn evenings
2 Shallots – we used banana shallots
1 tablespoon Olive oil
6 or 8 Pork Sausages – local if possible
1 tablespoon Tiptree Crab Apple Jelly
2 teaspoons Tomato Puree
1 large Bramley Apple
½ Sweet Pointed Red Pepper
Springs of Fresh Thyme
Sea salt and ground pepper – if required
12 Blackberries – fresh if possible
Heat oil and butter in large pan
Chop shallots and add to pan over medium heat, cook for 2 minutes
Add sausages and turn them to colour all sides
Mix tomato puree, Crab Apple Jelly and small cup of water – add to sausages
Peel and finely slice Bramley apple and add to sausages
Cover pan with lid or foil and cook over low heat for 15 minutes. It may need a little extra water if it starts to dry out, it depends on moisture in apples.
Chop pepper and add to pan with springs of thyme and cook for further 5 minutes.
Taste to see if extra salt and pepper required
Add blackberries just before serving.
Serve with mashed or jacket potatoes and peas or corn.