Devilled Pork & Apple Sausages

1. Brown the sausages: Heat 1 tablespoons olive oil in a large heavy-based frypan over medium-high heat. Add 6 pork and apple sausages and cook for 6–8 minutes, turning occasionally, until browned all over. Remove and set aside - they don't need to be cooked through yet.

2. Soften the onion and apple: Reduce heat to medium. In the same pan, add 1 brown onion, thinly sliced and cook for 4–5 minutes until softened. Add 2 garlic cloves, minced and 1 apple, peeled, cored and diced (Granny Smith or Braeburn) and cook for another 2 minutes until the apple just starts to soften.

3. Build the devil sauce: Add 125ml dry apple cider or dry white wine and let it bubble for 1 minute, scraping up any browned bits from the base of the pan. Stir in 250ml beef or chicken stock, 2 tablespoons Worcestershire sauce, 1 tablespoons Dijon mustard, 1 tablespoons tomato paste, 1 tablespoons apple cider vinegar, and 1 teaspoons brown sugar. Add 3 fresh thyme sprigs and season with 1 pinch salt and black pepper. Stir to combine.

4. Simmer the sausages: Return the sausages to the pan. Reduce heat to low, cover and simmer for 15–18 minutes, turning the sausages halfway, until the sauce has thickened and the sausages are cooked through.

5. Rest and serve: Remove thyme sprigs. Taste and adjust seasoning - add a little more vinegar for tang or sugar to balance. Serve over creamy mashed potato with a simple green salad or steamed beans on the side.