What are the main ingredients in Pork Sausage & Apple-sage Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter

What is the nutritional information of Pork Sausage & Apple-sage Sauce?

Calories: 988, Carbs: 101 grams, Fat: grams, Protein: 43 grams, Sugar: 33 grams, Salt: 1668 grams

How do I prepare Pork Sausage & Apple-sage Sauce?

SENSATIONALLY SCRUMPTIOUS: Serve up the mustard mash and top with the pork sausages & charred onions. Top with the softened apples and drizzle over the reserved apple & sage burnt butter. Garnish with the crispy sage leaves. Plate the fresh salad on the side and scatter with the remaining nuts. AMAZING APPLE BUTTER: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the apple cubes until charred and softening, 3-4 minutes (shifting occasionally). Add 60g of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on paper towel. Reserve the sage & apple-infused butter for serving. NUTTY FETA SALAD: To a salad bowl, add the quartered tomatoes. Toss with the rinsed leaves, the drained feta, ½ the toasted nuts, the balsamic vinegar, a drizzle of olive oil, and seasoning. PERFECT PORK SAUSAGES: Return the pan to medium heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). At the halfway mark, add the sliced onion and fry until golden, 4-5 minutes (shifting occasionally). Remove from the pan and set aside. A IS FOR ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. MUSTARD MASH: Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), the mustard (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover.

What should be prepared from my kitchen to make Pork Sausage & Apple-sage Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter

Pork Sausage & Apple-sage Sauce

Name: Pork Sausage & Apple-sage Sauce
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Paper Towel; Butter

Apple and pork are flavour matches that were meant to be, Chef! Add dijon mustard mash, perfectly browned pork sausages with silky onion, and a sage-infused butter with notes of apple, plus a feta, toasted almond, baby tomatoes & greens salad, and you have culinary serendipity.

Pork Sausage & Apple-sage Sauce

with mustard mash & green salad

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Almonds
Apple
Apples
Baby Tomatoes
Balsamic Vinegar
Danish-style Feta
Fresh Sage
Green Leaves
Onion
Onions
Pork Sausages
Potato
Wholegrain Mustard

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Paper Towel
Butter

Photo of Pork Sausage & Apple-sage Sauce

Serves 1

MUSTARD MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), the mustard (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover.
A IS FOR ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PERFECT PORK SAUSAGES
Return the pan to medium heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). At the halfway mark, add the sliced onion and fry until golden, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
NUTTY FETA SALAD
To a salad bowl, add the quartered tomatoes. Toss with the rinsed leaves, the drained feta, ½ the toasted nuts, the balsamic vinegar, a drizzle of olive oil, and seasoning.
AMAZING APPLE BUTTER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the apple cubes until charred and softening, 3-4 minutes (shifting occasionally). Add 30g of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on paper towel. Reserve the sage & apple-infused butter for serving.
SENSATIONALLY SCRUMPTIOUS
Serve up the mustard mash and top with the pork sausages & charred onions. Top with the softened apples and drizzle over the reserved apple & sage burnt butter. Garnish with the crispy sage leaves. Plate the fresh salad on the side and scatter with the remaining nuts.

Potato - 200g
Wholegrain Mustard - 15ml
Almonds - 10g
Pork Sausages - 180g
Onion - 1
Baby Tomatoes - 80g
Green Leaves - 20g
Danish-style Feta - 40g
Balsamic Vinegar - 10ml
Apple - 1
Fresh Sage - 3g

Download the Recipe

Serves 2

MUSTARD MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), the mustard (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover.
A IS FOR ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PERFECT PORK SAUSAGES
Return the pan to medium heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). At the halfway mark, add the sliced onion and fry until golden, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
NUTTY FETA SALAD
To a salad bowl, add the quartered tomatoes. Toss with the rinsed leaves, the drained feta, ½ the toasted nuts, the balsamic vinegar, a drizzle of olive oil, and seasoning.
AMAZING APPLE BUTTER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the apple cubes until charred and softening, 3-4 minutes (shifting occasionally). Add 60g of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on paper towel. Reserve the sage & apple-infused butter for serving.
SENSATIONALLY SCRUMPTIOUS
Serve up the mustard mash and top with the pork sausages & charred onions. Top with the softened apples and drizzle over the reserved apple & sage burnt butter. Garnish with the crispy sage leaves. Plate the fresh salad on the side and scatter with the remaining nuts.

Potato - 400g
Wholegrain Mustard - 30ml
Almonds - 20g
Pork Sausages - 360g
Onion - 1
Baby Tomatoes - 160g
Green Leaves - 40g
Danish-style Feta - 80g
Balsamic Vinegar - 20ml
Apple - 1
Fresh Sage - 5g

Download the Recipe

Serves 3

MUSTARD MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), the mustard (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover.
A IS FOR ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PERFECT PORK SAUSAGES
Return the pan to medium heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). At the halfway mark, add the sliced onion and fry until golden, 6-7 minutes (shifting occasionally). Remove from the pan and set aside.
NUTTY FETA SALAD
To a salad bowl, add the quartered tomatoes. Toss with the rinsed leaves, the drained feta, ½ the toasted nuts, the balsamic vinegar, a drizzle of olive oil, and seasoning.
AMAZING APPLE BUTTER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the apple cubes until charred and softening, 4-5 minutes (shifting occasionally). Add 90g of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on paper towel. Reserve the sage & apple-infused butter for serving.
SENSATIONALLY SCRUMPTIOUS
Serve up the mustard mash and top with the pork sausages & charred onions. Top with the softened apples and drizzle over the reserved apple & sage burnt butter. Garnish with the crispy sage leaves. Plate the fresh salad on the side and scatter with the remaining nuts.

Potato - 600g
Wholegrain Mustard - 45ml
Almonds - 30g
Pork Sausages - 540g
Onions - 2
Baby Tomatoes - 240g
Green Leaves - 60g
Danish-style Feta - 120g
Balsamic Vinegar - 30ml
Apples - 2
Fresh Sage - 8g

Download the Recipe

Serves 4

MUSTARD MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), the mustard (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover.
A IS FOR ALMONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PERFECT PORK SAUSAGES
Return the pan to medium heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). At the halfway mark, add the sliced onion and fry until golden, 6-7 minutes (shifting occasionally). Remove from the pan and set aside.
NUTTY FETA SALAD
To a salad bowl, add the quartered tomatoes. Toss with the rinsed leaves, the drained feta, ½ the toasted nuts, the balsamic vinegar, a drizzle of olive oil, and seasoning.
AMAZING APPLE BUTTER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the apple cubes until charred and softening, 4-5 minutes (shifting occasionally). Add 120g of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Drain on paper towel. Reserve the sage & apple-infused butter for serving.
SENSATIONALLY SCRUMPTIOUS
Serve up the mustard mash and top with the pork sausages & charred onions. Top with the softened apples and drizzle over the reserved apple & sage burnt butter. Garnish with the crispy sage leaves. Plate the fresh salad on the side and scatter with the remaining nuts.