Apples and Sausages

Serves 4

Years ago I went to a family friends christening/ wedding reception/ sweet 16 and I remember seeing a roast pig biting into an apple. From then on though not a fan of unprocessed pork meat ( don't ask me why , because I have no clue ) , I knew pork and apple was a classic combination . Years later my mum told me about this recipe and ever since , I have been making it . Since , I have lost the original recipe and so it seems has the world, so I am hear to bring it back, maybe with a few additions but I like to think I know what works when it comes to food lol. 

8 Cumberland Pork Susages ( or a sausage not to intense flavour ) 

2 fresh sage leaves or 1 teaspoon dried) 

1 to 3 teaspoons of Chilli Flakes ( I use 3 because I like the hear) 

4 Onion chopped into half circles

125 ml White wine 

2 Bramley apples ( or basically nothing too sweet ) , peeled, chopped, chopped into 2.5cm squares 

    1. First brown the sausages on all sides between a high and medium heat. You want the sausages brown on all sides , does not need to be cooked in the middle just browned at this stage 

    2.Once the sausages are brown, set aside to a plate , and turn the heat off and add your onions , stir fry for at least 5 minutes , until golden brown , turning on the heat to low once it stops sizzling loudly. 

    3.Add the apples , and stir fry for another 5 minutes 

    4.Add the chilli flakes and stir fry for 20 second max before adding the wine 

    5.Turn the heat to medium and add the wine allow to evaporate 

    6.As soon as the wine has evaporated , turn the heat to to low , put back in the sausages and allow everything to cook for about 7 minute or until the susages have completely cooked . 

    7.Serve with garlic mash, peas , gravy and Yorkshire Puddings