Baked sausages with leeks, apples, and cider from Pure Simple Cooking: Effortless Meals Every Day 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

  • Christine on February 03, 2017

    So delicious and very quick and easy to put together. I was a bit skeptical having made a chicken and apple dish in the past that was a total disaster, but this was really wonderful. It was one of very few recipes in my collection I thought would work with the package of Indian-spiced sausages we had in our freezer. The flavoring of the sausages was much more subtle than I thought it would be though, so I don't think that makes or breaks this recipe. I wasn't sure if I should use the whole leeks or just the white/light green parts, so I decided to just leave out most of the dark green parts and save them for another use. Once I saw how the leeks cooked down though, I know that using the whole leeks would have been just fine -- however my 13x9 baking dish really wouldn't have fit the 3 full leeks anyway. Next time, I think I would use 2 entire large leeks and call it a day. I used honeycrisp apples and they definitely do not need to be peeled. A really fantastic, simple dinner.

  • kari500 on September 26, 2015

    Simple to put together, and a nice homey meal on a cool evening. Great with mashers.

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