Recipe for Pork Chipolatas sauteed with apples, onion, raisins and cider and served with couscous
600g pork chipolatas
30g seedless raisins
1 onion – cut into ½ cm slices
2 apples – cut into 1 cm slices
10g thyme – tear stalks
2 tsp sticky brown sugar
1 cup couscous
1 cup boiling water
olive oil (from your pantry)
salt & black pepper (from your pantry)
Prepare all ingredients as indicated above. Boil the kettle.
Put the couscous in a large bowl with a good pinch of salt and pour over the boiling water. Cover with cling wrap, leave to stand and swell for 5-10 minutes. Remove the cling wrap and fluff up the couscous with a fork.
Place a pan on medium-high heat and drizzle in a little olive oil. When hot, brown the sausages until golden, about 3 minutes. Keep moving them around the pan so they colour all over. Set aside on a plate.
Place the pan back on medium-high heat and drizzle in a little olive oil. Add the onion, apple, thyme, brown sugar, cider and raisins and cook for 10 minutes, moving everything in the pan every 1-2 minutes. The cider will evaporate and the apples and onions should soften and turn golden. Add the chipolatas and balsamic vinegar and cook for another 5 minutes until the chipolatas are cooked through.
Serve the onion wedges, apple slices and pork chipolatas spooned over the couscous.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.