INGREDIENTS:
- Ingredients:
- 8 Owton’s Pork White Wine & Fennel Sausages
- 1 large leek thinly sliced
- 1 fennel bulb thinly sliced
- 1 1/2 tbsp plain flour
- 330ml apple cider
- 125ml chicken stock
- 2 red apples, sliced thickly into rounds
- 1/4 cup fresh sage leaves
- 1 small bunch of fresh sage leaves
- 50g butter
- 100g sourdough bread, coarsely torn
- 1 tbsp extra virgin olive oil
Instructions
1. Preheat oven to 180°C / Fan 160°C / Gas Mark 6.
2. Heat half of the oil in a large non-stick frying pan over medium-high heat. Cook the sausages until golden then transfer to a large shallow baking dish or tray.
3. Add the remaining oil and reduce the heat to medium. Add leek and fennel and cook for 5 minutes or until soft, stirring occasionally, then add to the baking dish.
4. Melt 20g butter in the pan and cook until foaming. Add flour and cook for 1 minute or until bubbling whilst stirring. Remove from the heat then gradually stir in the cider and stock. Bring to a simmer over medium heat then set aside.
5. Add the apple to the baking dish and then pour in the stock mixture. Cover with foil and bake for 30 minutes, ensuring that the sausages are cooked throughout.
6. In a separate frying pan, melt the remaining butter over medium heat. Cook the sage leaves for 1 minute or until crisp. Transfer to a plate lined with a paper towel with a slotted spoon to drain. Cook the bread in the pan for 1 minute, fully coated in the butter, and set aside.
7. Once the sausage bake is ready, serve with the sage leaves and bread on top. Drizzle with the delicious apple cider gravy for an extra touch of flavour.
Why Pork White Wine & Fennel Sausages are a good choice
The combination of pork, white wine, and fennel creates a delicious and complex flavour profile – the sweetness of the fennel complements the savoury pork, while the white wine adds a slightly acidic and tangy note.
