This recipe puts apples together in perfect union with succulent chunks of pork sausage surrounded in a cider based chicken-stock sauce and topped with a light pastry lid
P. r. i. n. t. D. F. I. g. e. d. s. 5. o. m. l. S. a. p. (. 2. c. u. k. v. h. w. ). 0. M. y. C. &. B. 6. T. 1. O. G. /. R. -. 8. ,. f. b. A. x. L. 3. N. –. H. j. ‘. ’. i g
Place apples, cored, in a pyrex baking the stone in place and put a piece of cinnamon stick (to use an integer, but I broke in half lengthwise and used as well)
BBQ or grill the sausages over medium-low heat, turning occasionally until cooked through. COMBINE the cabbage, spring onions and apple in a large bowl
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla
Braise onion to make a vagaar with sliced onion, oil, Jeeru (Cumin) and taj. When lightly golden, add water, salt, mixed veg and turmeric and let it come to boil
Then roll and seal the ends with a fork, then cut into bite sized sausage rolls. If you have any veggies you need to use up, simply grate and add to the mince mixture
Place apples in a large bowl and cover with boiling water (you may have to do this in batches). This will remove the waxy coating and help the toffee to stick
Quite frankly this is a meal all on it’s own and I have been known to enjoy it more than once for lunch and is another fabulous recipe I inherited from my sister-in-law Karin
Comments
Log in or Register to write a comment.