Baked Sausages, Apples and Blackberries
The whole name for this vibrant meal is Baked Sausages, Apples and Blackberries with Mustard and Maple Syrup. It’s from the book From the Oven to the Table, by Diana Henry, published in 2019.
From the book cover, “Diana Henry’s favorite way to cook is to throw ingredients into a dish or roasting pan, slide them into the oven, and let the heat behind that closed door transform them into golden, burnished meals.” Thus, the title of the cookbook.
This recipe screams “fall” to me and I couldn’t wait to make it. Not only are the flavors outstanding, but the dish itself is gorgeous.
Baked Sausages, Apples and Blackberries with Mustard and Maple Syrup
Printable recipe below
8 good quality chunky pork sausages (I used spicy Italian sausages)
2 tart apples, halved
2 medium onions, each cut into 6-8 wedges
2 rosemary sprigs
3 1/2 tablespoons maple syrup
1 1/2 tablespoons Dijon mustard
1 tablespoon extra virgin olive oil
2 garlic cloves, crushed
Salt and pepper
2/3 cup chicken stock
6 ounces blackberries
Mashed potatoes, for serving
Preheat the oven to 400 degrees F.
Tumble the sausages, apples, onions, and rosemary into a heavy flameproof roasting pan, shallow casserole, or ovenproof frying pan about 12 inches across, in which the ingredients can lie snugly in a single layer. There shouldn’t be a lot of room around the ingredients or the juices will reduce and burn.
In a small bowl, stir together the maple syrup, mustard, olive oil, and garlic, then pour this mixture into the pan. Season and turn the ingredients to coat them.
Bake for 40-50 minutes, turning over the sausages once. They should be dark and glossy, with the apples completely soft.
Remove the dish or pan from the oven and place over medium-high heat, pouring in the stock. Bring almost to a boil, stirring to help the maple syrup and mustard mixture melt into the stock.
Add the blackberries to heat through (don’t stir from now on, or they will break up) and serve with mashed potatoes.
This dish, along with the potato mash, is excellent. Such great flavors.
I used some of the “jus” on the potatoes, but I would cut back on the maple syrup.
Baked Sausages, Apples and Blackberries with Mustard and Maple Syrup
8 good quality chunky pork sausages I used spicy Italian sausages)
2 tart apples, halved
2 medium onions, each cut into 6-8 wedges
2 rosemary sprigs
3 1/2 tablespoons maple syrup
1 1/2 tablespoons Dijon mustard
1 tablespoon extra virgin olive oil
2 garlic cloves, crushed
Salt and pepper
2/3 cup chicken stock
6 ounces blackberries
Mashed potatoes, for serving
Preheat the oven to 400 degrees F.
Tumble the sausages, apples, onions, and rosemary into a heavy flameproof roasting pan, shallow casserole, or ovenproof frying pan about 12 inches across, in which the ingredients can lie snugly in a single layer. There shouldn’t be a lot of room around the ingredients or the juices will reduce and burn.
In a small bowl, stir together the maple syrup, mustard, olive oil, and garlic, then pour this mixture into the pan. Season and turn the ingredients to coat them.
Bake for 40-50 minutes, turning over the sausages once. They should be dark and glossy, with the apples completely soft.
Remove the dish or pan from the oven and place over medium-high heat, pouring in the stock. Bring almost to a boil, stirring to help the maple syrup and mustard mixture melt into the stock.
Add the blackberries to heat through (don’t stir from now on, or they will break up) and serve with mashed potatoes.
This dish, along with the potato mash, is excellent. Such great flavors.
I used some of the “jus” on the potatoes, but I would cut back on the maple syrup.
About the Author: Chef Mimi
This look delicious! Perfect for fall!
Thanks, John. It was delicious!!!
My favorirte way of cooking too :-) This looks hearty, seasonal and delicious!
Thank you! It was very good!
I love everything about this recipe – great ingredients :)
Thanks, Judi. It was really good!
I’m intrigued by the blackberries in this recipe. Did it add a jammy sweetness?
You know it’s been so long I can hardly remember! But I know it all worked perfectly!
All in one pan perfect..Love the ingredients it looks delicious just right for an Autumn dinner :)
Thanks, Carol. It was really perfect!
Mustard and maple is such a lovely combo!
Yes, and it worked so well in this dish.
Looks wonderful, saving this recipe!
Thanks, Peg!
I really enjoy meat and fruit together in a dish and this combination tickles my tastebuds! I like Diana Henry recipes and have borrowed her books from the library many times. I’ve ordered this one too. Another good choice Mimi! Thanks :))
I’m a huge fan of hers now!
The recipe sounds delicious. The blackberries are an unexpected addition to the traditional sausage and apples recipes. They look beautiful and really add to the presentation.
It’s a beautiful combination of food!
What an easy way to combine so much flavour – using blackberries is new to me also > adding an interesting look to the dish and making us wonder exactly how the offering would taste!
The blackberries are just as is. I’m surprised nothing was “done” to them, but it definitely worked!
I do love a one-dish dinner. I love just throwing things like chicken pieces and veg. into a roasting dish. Oh and i love blackberries.
sherry
And the blackberries worked so well here!
The blackberries are such a surprise. This sounds delicious!
It was delicious, and berry pretty!
a delightful combo
Thanks, Beth!
There’s something about Fall that makes we want to eat apples and sausages (not to mention pumpkin pie, which I find a bit boring most of the year.) Thanks for the recipe!
Such a vibrant combo, Mimi! The apples and blackberries bring fresh brightness to the baked sausages.
It turned out so good!
Ohhh, I use pumpkin purée throughout the year, but pumpkin pie only in the fall. Why is that??!!!
The blackberries in this dish make it super interesting!
I agree! Some color and punch!
That mustard + maple syrup combination sounds absolutely wonderful! Perfect to pair with sausages, too.
Thanks, David. It was really outstanding.
This is a fabulous dish! Used both sweet and hot (put a toothpick through the hot to distinguish). Apples become mushy like warm applesauce. Presentation eye appealing.
Thanks, Maureen! It was delicious!
This sounds so heart warming, Mimi. The combination reminds me in a way of the Tuscan dish of sausages and grapes.
Oh! I haven’t come across that yet! Sounds wonderful.
This sounds so good and I love everything in it! What a great dish and perfect for fall! :)
That’s exactly what I thought!!
Just the words “sausages” and “apples” in one recipe name sounded perfect. Wish I could grab some of this off the screen :-)
Ha! I know! Such a great pairing!
I must admit I would never had thought to add the blackberries but it sounds so good — and they make the dish so much more beautiful!
It’s an interesting addition – raw blackberries to a baked dish!
Love a quick and easy one pan dish! This baked sausages with apples is such a cozy fall dinner idea.
It works so well together!
Such a beautiful fall dish, the combo of sausages, apples, and blackberries sounds like comfort food with a touch of elegance. Love how the maple and mustard glaze ties everything together!
It’s so pretty and very delicious!