ingredients:
1 pack of Simply Sausages outdoor reared pork sausage with apple and acacia honey
3 firm eating apples
3 medium waxy potatoes
100ml Calvados
1 medium onion finely chopped
2 tsp sugar
30g butter (2 knobs)
100-150ml double cream
1 level tsp drained green peppercorns in brine

method:
Pre-heat oven to 200ºC, Gas 6

Prepare the potatoes and apples:
1. Boil the potatoes whole for 20-25 mins. Allow to cool slightly then slice into approx. 1cm thick slices.

2. Core the apples and slice into approx. 1cm thick slices and sprinkle with the sugar on both sides.

3. Heat a knob of butter and 1 tbsp oil in a frying pan to a medium heat, add potato slices and fry until golden brown on both sides – approx. 30 seconds on each side. Remove and set aside.

4. In the same pan add the apples and fry until golden brown on both sides – approx. 30 seconds on each side.
Remove from pan.

5. On a lightly oiled baking sheet make 3 stacks using alternate slices of potato then apple.

6. Cook on the middle oven shelf for 12-15 minutes.

7. Meanwhile prepare the sausages according to packed instructions. For best results shallow fry.

8. Meanwhile, prepare the sauce: melt 15g butter in a saucepan over a medium heat. Gently fry the onions and peppercorns for 3-4 mins until the onions soft but not coloured. Season with salt and pepper.

9. Add the calvados. Increase the heat and reduce by half. TAKE CARE the alcohol in the calvados may catch fire – if this happens simply remove from the heat and allow the flames to die down – this is the alcohol burning off.

10. Add cream and allow to bubble for a few minutes for flavours to infuse.

11. Place 1 potato and apple stack and 2 sausages on each of 3 plates and drizzle with sauce to serve.