Baked sausages with apples, raisins & cider from Simple: Effortless Food, Big Flavours (page 206) by Diana Henry

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Notes about this recipe

  • veronicafrance on January 15, 2025

    I made this again, roasting apples and onions for 15 minutes with half the cider before adding sausages and raisins (soaked in PX sherry, delicious). I also used better sausages. Served with celeriac mash which went perfectly with it. Real comfort food.

  • ellwell on December 14, 2024

    Very delicious, easy meal for a weeknight. Will make again.

  • luluf on October 28, 2021

    Delicious. I followed the advice given here and put the apples and onions for 15 minutes before the sausages and raisins and they were just right

  • e_ballad on April 12, 2018

    Based on everyone’s notes, I put the apples & onions in a little earlier whilst soaking the raisins, which worked perfectly. A good hearty dish.

  • Foodycat on October 01, 2017

    I completely forgot to buy apples and my husband isn't keen on raisins, so I made it with soft dried pears instead. And I used banana shallots instead of onions because they cook faster. Really delicious - but I will try to make it properly next time. We had it with cauliflower cheese for a very comforting autumn meal. October 31 2020 Edited to add - made it properly (although didn't brown the sausages first) and really loved it, but preferred it with the banana shallots.

  • sosayi on April 07, 2017

    I second ksg518's comment. My apples and onions were a little under my preferred softness, too, so I might saute them in advance, a bit, before adding the sausage and putting them in the oven. I did enjoy the size of the cuts, though, so I don't think I'd go cut them any smaller.

  • Jane on March 02, 2017

    My sausages were quite thick so 50 minutes worked well for them. But I'd have preferred the onions and apple a bit softer so next time I'll do the full hour. The cider hadn't been absorbed by the onions - maybe an extra 10 mins would help there too. One other point about the cider - pouring it over the ingredients washes the sugar off the apples so either just pour into side of dish or sugar the apples after adding the cider. I served it with mashed potatoes and broccolini. A nice winter dinner.

  • lhudson on February 25, 2017

    The sausages turned out perfect and we enjoyed the raisins with the apples and onions. I served with mash potaotes and it was a great winter dish. Can't wait to try more recipes out of this book.

  • ksg518 on February 07, 2017

    This is a good cold weather dish. My sausages were well done at the end of the appointed cooking time but my apples and onions were still a little crispier than I would have preferred. Perhaps next time I'll start roasting the apples and onions while I brown the sausages or cut up the apples and onions into smaller chunks. Also - with some slight revisions, this recipe appears in Henry's Roast Figs, Sugar Snow book.

  • veronicafrance on December 23, 2016

    This made a nice change from my usual ways of cooking sausages. I made it with bog-standard sausages; with really good ones it would have been even better. My one criticism is that the sausages were overcooked -- they were quite thin ones. Next time I'll bake the onions and apples first and add the sausages halfway through.

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