Another one pan wonder with beautiful, fresh flavours that is perfect for your family dinner table. Pork and pear make a delicious combination in an earthy sauce, packed with vegetables. I use cider in this recipe, which can be replaced with more stock.
Best served with creamy mashed potato.
This is a dish you will return to again and again.
ingredients | easy | serves 4
8 pork sausages / bangers
1 red onion, sliced
4 garlic cloves, crushed or sliced
2 carrots, peeled & sliced diagonally
5 celery ribs, sliced diagonally
2T tomato paste
2 ripe tomatoes, quartered
300ml chicken stock
15 sage leaves, plus extra for garnish
1T dijon mustard
2 large pears, cored & sliced
knob of butter
1 savanna cider
large bunch thyme, leaves picked
lots of black pepper
zest of 1 lemon
salt to taste
Preheat the oven to 180C.
Heat about 2 tablespoons olive oil in a large skillet and brown the pork sausages all over. Set aside.
In the same skillet, without wiping it clean, add a large knob of butter and cook the pear slices until tender. About 8 – 10 minutes.
Add about 1 tablespoon of olive oil to the skillet and sauté the onion until glossy and fragrant. Add the tomato paste, sugar & mustard and cook for 2 minutes. Add the carrots & celery, stir to coat and cook for about a minute.
Add the flour, stir and cook for 1 minute. Pour the cider and the stock into the skillet. Stir, bring to a light boil and cook, while stirring, until reduced and thickened. About 8 minutes.
Add the quartered tomato, garlic, sage & thyme, stir and cook for a further 5 minutes. Taste and season with salt and black pepper.
Add the pork sausages to the mixture and place the skillet in the preheated oven.
Bake for about 25 minutes.
Carefully remove the skillet from the oven and add the cooked pear. Place the skillet back into the oven and cook for a further 10 minutes.
Garnish with the extra sage leaves & lemon zest and serve with creamy, buttery mash.