Sausage, Sage and Onion Burgers

Serving size: 4
Preparation time: 20 minutes
Cooking time: 35 minutes
Ingredients:

3 tbsp rapeseed oil
1 onion, peeled and very finely chopped
450g good quality sausage meat
3 tbsp fresh sage leaves, finely chopped

For the sweet potato chips
4 sweet potatoes, scrubbed and cut into wedges
2 tbsp rapeseed oil
Sea salt and black pepper

For the spiced apples
2 Cox’s apples, peeled, cored and cut into wedges
30g butter
½ tsp cinnamon
½ tsp mixed spice
1 tsp soft light brown sugar
½ tsp white wine vinegar


Featured in:
July 2016

METHOD
Preheat the oven to 180°C/350°F/Gas Mark 5.

Preheat barbecue/grill.

First make the burgers, heat 1 tablespoon of the rapeseed oil in a small saucepan, add the onion and stir well. Cover and cook for 5 minutes, until the onion has softened, but do not allow to brown. Remove to a mixing bowl and leave to cool. Once cool, mix in the sausage meat, chopped sage and a little freshly ground black pepper. Mix well and form the mixture into 4 burger-shaped patties.

For the sweet potato chips, drizzle rapeseed oil over the sweet potatoes in a large bowl so that they are all well coated. Season with black pepper and place in a roasting tin. Roast in the preheated oven for 30–35 minutes until cooked through and golden brown around the edges. Season with sea salt and keep warm.

For the spiced apple wedges, melt the butter in a small frying pan. Add the apple wedges, spices, sugar, white wine vinegar and stir over a low heat until the apples are caramelised and soft, around 5 minutes.

Brush the sausage burgers with the remaining rapeseed oil and cook on a hot barbecue for 5–10 minutes on each side, until cooked through.

Serve with the apple wedges and sweet potato chips.



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