Good-quality chipolatas, made from unspiced pork, are cheap but pack in loads of flavour so are a handy option to keep in your fridge or freezer. Sausage and Apple Bake, from Jamie Oliver’s 5 ingredients book, utilises chipolatas brilliantly in this one-pan dish with honeyed parsnips and caramelised onions. It will seem like a LOT of parsnips but the strips do reduce down.
I recently had this with gin on a balmy spring evening outside, and while it might be better suited to a cold autumn evening, I love recipes that I can just bang in the oven to do their thing while I sit back and relax. The fat content in this recipe is quite high if you’re watching your weight but still comes in at under 500 calories.
Recipe: Sausage and Apple Bake
Calories: 489 per portion
Book: Jamie Oliver – 5 ingredients
Prep time: Approx 15 minutes
Cooking time: Approx 35 minutes
- 2 large red onions
- 2 eating apples
- 4 parsnips
- 12 chipolatas
- 1 tablespoon runny honey
- Olive oil
- Red wine vinegar
- Sea salt
- Black pepper
Cost per portion: Approx £1.09
Preheat the oven to 180ºC/350ºF/gas 4. Place a large non-stick ovenproof frying pan on a medium-high heat.
Peel the onions, cut into quarters and quickly break apart into petals directly into the pan, tossing regularly, then add 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Quarter and core the apples, then toss into the pan.
Use a speed-peeler to peel the parsnips into long strips.
Stir 1 tablespoon of red wine vinegar into the frying pan, then pile the parsnip strips on top of the apples and onions.
Lay the sausages on top, then drizzle with 1 tablespoon of olive oil and add a pinch of black pepper from a height.
Bake for 30 minutes, then drizzle over the honey and return to the oven for 5 minutes, or until golden and delicious.