Braised Sausages with Fresh Chutney Sauce

12:23 am on 16 June 2007

(Serves 2)


  • 1 tablespoon oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • grating of fresh ginger
  • half teaspoon ground coriander
  • 1 Braeburn apple, peeled, cored and sliced
  • 2 canned or fresh tomatoes, sliced
  • 1 heaped tablespoon raisins
  • dash brown sugar
  • dash vinegar
  • salt
  • 4-6 beef or pork sausages


Into a heavy saucepan or frying pan put the oil, onion, garlic and ginger. Fry over moderate heat until the onion softens. Stir in the coriander, lower the heat and add the apple, tomatoes, raisins, brown sugar, vinegar and salt and simmer very gently. Meanwhile, in a separate frying pan, brown the sausages on all sides. Place the sausages in the sauce, adding a little water so that the sausages are half covered. Put a lid on the pot and simmer until the sausages are cooked and the apple is tender, about 20 minutes.

From Afternoons with Jesse Mulligan

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