Pork Sausage and Apple Bake (Courtesy of Morrisons Magazine)

Pork Sausage and Apple Bake (Courtesy of Morrisons Magazine)

My wife is an awesome chef. I call her a chef as she has a vast amount of skills and an understanding of food that I don’t really have. One basic understanding is following a recipe, and knowing what to substitute in lieu of any of the key ingredients.

We tucked in to a recipe in the current edition of the Morrison’s Magazine which we picked up last week. I tend ignore these freebies as they tend to get stuck in our car and just fester until they’re cleaned out and recycled. But this copy was actually read, and it gave us this lovely suggestion.

The recipe calls for Braeburn apples, but we used Granny Smiths. It calls for white wine, but we used red instead but added some honey to combat the tartness.
It worked wonderfully, so much so that I had to come and share this recipe on this blog, where I believe it would be appreciated.


Author: Chris

He may look very complicated, but he is in fact very simple. He runs on sausages and beer. Co-founder of Eating Exeter. Librarian at Exeter College.

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