Mustardy sausages with onion and apple

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Serves: 4

By steviesgirl

(5 Votes) 8


  • 1 large onion peeled and cut into wedges

  • 280ml boiling water

  • 1 tbsp redcurrant jelly

  • 1 chicken stock cube

  • 2 tbsp wholegrain mustard

  • 8 sausages

  • 2 apples peeled

  • 1 sprig rosemary (to garnish, optional)


  1. Brown sausages in a frying pan on a medium heat for about 5 mins. Meanwhile, peel and cut onion into wedges and add to the pan until soft.
  2. Cut each apple into wedges of about 7-8 pieces and add to pan, until they go a slight golden colour, stirring occasionally. I usually then turn hob down to low as apples and onions may over cook.
  3. Place stock cube in a measuring jug and add 1/2 pint of boiling water, stir until dissolved. Then add redcurrant jelly to jug, and stir until dissolved or nearly dissolved.
  4. Add the wholgrain mustard to jug, stir in well with the stock and jelly, pour over the contents of frying pan. Turn up the heat to high to allow the now gravy to bubble, then turn down heat.
  5. Allow to simmer for 10 minutes to allow sausages to cook through and serve.
  6. Add however much of the mustardy gravy to each plate as you like. I tend to add a lot of the gravy to the plate to make it even tastier.

Handy Hint

You could also try redcurrant sauce - even tastier. We like eating it with bread and butter too. This roughly serves about 3-4 people. If you want, you can vary the amount of sausages depending on how many of you, and how many sausages you want each!

Additional Information

  • sausage

  • pork

  • Meat

  • Winter

  • Autumn

  • Main Course

  • Nut Free

  • Egg Free

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Your comments

  • lilacmamacat 08/12/14 12:01

    Love this. I've made it loads of times. I chop the onion finely and my I-don't-like-onions 3 year old doesn't notice them.

  • 21/10/10 19:34

    delicious! a big hit with dh. Added garlic , a splosh of wine and a sprinkle of sage. Very easy, will definitely make again.

  • notasize10yetbutoneday 21/10/10 09:59

    Lindy- I just used eating as thats what we had in.

  • notasize10yetbutoneday 21/10/10 09:59

    This was delicious! Just bunged it all in the oven rather doing on the hob. The apple gave it a really yummy twist.

  • lindaloopyloo 18/10/10 16:27

    do you use cooking apples or eating apples?

  • TwentiethCenturyHell 16/10/10 12:43

    Made this today for lunch, very easy to make and very delicious. My 2yo daughter loved it. I didn't have any redcurrant jelly so used some autumn relish instead (green tomatoes). Will definitely make this again, excellent for autumn.

  • scotgirl 18/03/10 18:49

    I made this tonight and it was a big hit with everyone - even the 2 & 4 yr loved it - they practically licked the plates! Keeping the onions big means they are easy to pick out for those that are fussy like that! I added a squeeze of lemon juice too to balance out the jelly and I found that it needed a good 5 minutes of reducing at the end to get a good gravy consistency. A tasty and simple reciie - we will be making again.

  • steviesgirl 03/04/09 01:06

    Very tasty, cheap and easy to make.