Style: June 04, 2021

Style | Food 45
Dishevelled Sausages
Enjoy this cheeky take on a Kiwi classic, while using up the forlorn apples
in the bowl that no one has eaten.
Words Sarah Burtscher Photo Jet Campbell
While some of the younger
brigade may not have heard of
this classic comfort dish, it is a great
way to use up apples that seem to
lurk around in the fruit bowl. New
Zealanders throw out 5117 tonnes of
apples a year, totalling $14,818,152,
so make good use of your strays by
including them in this dish.
I always add a handful of chopped
baby spinach at the end of this recipe
– the kids don’t. Sigh.
Fridge Cleaner Cooking:
Waste Not Want Not
by Sarah Burtscher,
published by SJKB Ltd,
distributed by
Bateman Books, RRP $39.99
INGREDIENTS
10 small or 6 large sausages – plain beef works best but any
favourite works (non-meat sausages work a treat, too)
2 Tbsp (approx.) high heat oil (I use grapeseed oil)
2 brown onions, roughly chopped
4 large garlic cloves, smashed and roughly chopped
1 leek, finely chopped
1 large carrot, finely diced or grated
dash of Worcestershire sauce and balsamic vinegar
2 or so cups of chicken stock (low salt is preferable)
2 Tbsp tomato sauce
2 apples, cored and cut into thick segments (green apples are
ideal as nice and tart)
lemon juice
1 Tbsp cornflour/potato flour
METHOD
1. In a large pan that has a lid, add some of the oil and sauté
the sausages till browned. Set aside on a plate.
2. If the sausages are really fatty, lightly rinse out the pan.
Replace on stove on a low to medium heat, add more oil
and sauté the onion, garlic, leek and carrot until soft.
3. Add a dash of Worcestershire sauce and balsamic vinegar.
4. Add the partly cooked sausages back into the mixture.
5. Add the chicken stock to cover plus the tomato sauce and
bring to a boil; lower heat to simmer gently.
6. Add apples and cook with the lid on till the sausages are
cooked through.
7. Add a squeeze of lemon juice.
8. Put a couple of full spoons of the liquid into a cup and
quickly stir the cornflour/potato flour in till smooth, then add
to the dish, stirring thoroughly to thicken.
9. Let cool with the lid off and serve with mashed potatoes,
rice, pasta or a grain.