I will admit, this recipe isn’t going to win a prize in the beauty contest, but what it lacks in looks it more than makes up for in flavour. The recipe takes me back to my childhood, and it is still one of my favourite cool weather meals today. The apple will cook down and add a slight sweetness to the dish.
Ingredients:
8 pork sausages
1 onion, finely diced
500g baby potatoes, cut into large dice
1 large carrot, trimmed, cut into 2 cm dice
1 green apple, core removed, cut into 3 cm dice
½ cup dehydrated peas (or frozen)
2 tablespoons gravy powder
Method:
- Heat a fry pan with a drizzle of oil, cook sausages over medium heat turning regularly until browned but not cooked through. Add onion and cook for 3 minutes to soften.
- Add potatoes, carrot and apple to the pan. Sprinkle with gravy powder and toss to coat all ingredients. Add enough water to just cover and bring to the summer, stirring occasionally. Cook for 10-15 minutes or until the potatoes are cooked through. Add peas for the final 5 minutes of cooking.
- Divide between plates and serve.
Serves 3-4
TIPS:
- There is no need to peel any of the vegetables or the apple for this dish.
SUBSTITUTES:
- Any flavour of sausage you prefer can be used
- Cut larger potatoes into dice to ensure they cook through
- Stock and flour can be used in place of gravy powder
