Dress up The Sausage - Some Apple and Some Wine

Sausages, cooked in the same pan as apple halves, throw in some wine to make a sauce
Of course, serve with mashed potato and yes...peas

Simple as.
Nice idea this and it was wolfed down by both my guest and I
Found the idea on Epicurious attributed to Alison Roman from Bob Appetit

Of course as one usually does…I changed it to suit what was in the fridge
Alison suggested to serve with Watercress
Very pretty but not as good as Mashed Potatoes and Peas, in my book

(Also I didn't have any watercress !)
I used Angus Beef Breakfast Sausages which as it turns out were Gluten Free
So another Gluten Free Meal for those interested


1 tablespoon olive oil
1 sweet apple per person, halved through stem ends
400 gms sausages
1/2 cup dry white wine
2 tablespoons white wine vinegar
Sea salt, freshly ground pepper

Frozen Peas Thawed
Mashed potatoes

Preparation 
Heat oil in a large cast-iron or other heavy skillet over medium-high heat.
Add apples, cut side down, and cook, turning occasionally,
until golden brown, 5–8 minutes.
       
Prick sausages with a fork, add to skillet with apples, and cook,
turning occasionally, until browned, 10–12 minutes.
Add wine and vinegar to skillet.
Bring to a boil, reduce heat, and simmer until thickened (liquid should coat a spoon),
about 4 minutes.
Add thawed Peas and toss to coat; season with salt and pepper to taste

Serve over mashed potatoes…with pan juices spooned over.
Looking a little amateurish but very tasty

Since I originally posted this recipe which has been very popular, I have cooked it again, this time I added red cabbage to the vege.
Just saute some red cabbage in a little butter and add to the pan
The cabbage added fabulous colour

 There were leftovers, so I turned it into a Frittata

Another view, Look at that filling
Vege, Sausages, apple and eggs, just as simple as that