• Servings

  4

INGREDIENTS

• 4 Ambrosia™ apples, quartered and cored
• 4 Dutch cream potatoes, roughly chopped
• 12 small pork chipolata sausages (around 550g in total)
• handful of sage leaves, plus extra to serve
• 3 fresh bay leaves
• 3 shallots, peeled and quartered
• 100ml dry white wine
• 2 tbsp extra virgin olive oil
• Salt and pepper, to taste

METHOD

• Preheat the oven to 200C / 180C Fan-forced
• Arrange the Ambrosia™ apples, potatoes, sausages, sage, bay leaves and shallots in a large oven-proof dish. Ensure the sausages are mostly sitting on top so they can brown nicely and the herbs are mostly tucked in to avoid them burning.
• Pour in the wine and drizzle with the olive oil. Season with salt and pepper.
• Roast in the preheated oven, uncovered, for 45-50 minutes or until the sausages are golden, the apples tender and the potatoes cooked through. Scatter with some extra sage leaves and serve.