Baked sausages, apples, & blackberries with mustard & maple syrup from From the Oven to the Table: Simple Dishes That Look After Themselves (page 14) by Diana Henry

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Anea25 on December 03, 2023

    didn't have any blackberries so I used local sour berries. We really enjoyed it.

  • averythingcooks on January 11, 2023

    I used 2 large honey garlic sausages & 1/2'd everything else. No berries here but a spoonful of blackberry jam to finish the sauce added good flavour. I browned the sausages a bit at the start & when I pulled the pan out for finishing, I cut them into chunks so the sauce glazed every surface. I also added around 10 mini Yukon golds at the beginning to fill the pan. We ate this in bowls over a pile of sauteed cabbage & although T did say "a bit sweet", we easily finished it all. A repeat idea for sure.

  • luluf on May 19, 2021

    Really delicious but my blackberries lost their shape so I might cook them for less time next time I make this

  • lou_weez on May 18, 2021

    This was great!! It is on the sweet side but we all really enjoyed this meal.

  • Rinshin on April 09, 2020

    This is the second recipe using sausages and blackberries from Diana Henry. Like the first one with great tasting coleslaw with blacberries, this had a similar taste and look but this one was simpler because there was no salad portion. I used a pear instead of apple and reduced the maple syrup to decrease the sweetness as we do not care for sweet main dishes. The timing was perfect. Such a simple recipe that looks great and taste wonderful. Photo added.

  • Cfowkes on November 08, 2019

    1st recipe from the book (8/11/19) and unlike Jamie’s (5) which is stove top the combined favours of the Dijon, garlic, stock and maple syrup lend a distinct - yes sweet but not too much although I’d vary the maple syrup depending how sweet your fruit is - all mine were quite tart! Loved it as an autumnal dish on a cold November night to use up glut of fruit (local hedgerow blackberries that had been frozen ...for crumbles but this made a lovely change!).

  • sarahj22 on November 02, 2019

    I liked this but wasn't crazy about it. With the maple syrup, apple and blackberries it all felt a little too sweet. I used chicken sausages rather than pork but I think sticking to pork sausages as in the recipe would offset some of the sweetness. My husband was very sceptical about the ingredients combination beforehand but ended up really enjoying the dish. I do think I'll make this again as it's easy for a weeknight dinner, and a nice way to use up a glut of blackberries for a savoury dish.

  • Foodycat on October 12, 2019

    I was a bit concerned that this would be too sweet, but the tart apples (I used Egremont Russet) and blackberries gave it a lovely sharp tang. I used pork, sage and black pepper sausages, but I think it would be amazing with venison sausages. I served it with the purple sprouting broccoli with cream and parmesan from the same book - they have the same cooking temperature and it was easy enough to figure out the timing for them cooking in the same oven.

  • saladdays on September 29, 2019

    I cooked this within two hours of owning the book! Used windfall apples from the garden and then foraged some blackberries from a local bush while the sausages were in the oven. It tasted great but the sausages didn't brown well. I used a shallow stainless steel casserole pan but next time I cook it I will use a more open small roasting tin.

  • sharifah on September 28, 2019

    Wow, what a taste sensation! That’s what the OH said.... first dish out of the book, and it didn’t disappoint! The combo of apples and blackberries with sausages, and the sauce... all so simple but so delicious. I’ll be making this again and again! I used turkey sausages, as I don’t eat pork.

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