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.