Several of my cookbooks contained
a version of this recipe and time and again I would bypass all the mouth
puckering contents, the pineapple, the vinegars and other fruity elements. Then
yesterday I took a look at the double smoked Ukrainian sausage and thought I should just chop up some fruit and vegetables and stick them in the oven. 80 minutes later I took the pot out and we sat down to a pleasant meal. Moderation is the answer when you harbor distaste for soggy,
overcooked, and over flavoured things. I do think that restraint warrants a note and
depending on the ingredients I have on hand, with slight variations this shall be made again. The apples and the lemon juice added just the right amount of fruity
tang, the leek retained its structural integrity that the onion would fail at, and since most of the vegetables were on the dense side, they pretty
well softened at the same rate. I patted myself on the back and my partner in crime, after all he grew all the fresh
ingredients, scooped up the leftovers and took them to the fridge.
SWEET & SOUR SAUSAGE
4 Tbsp extra virgin olive oil
1 large or 2 medium sized starchy potatoes
2 carrots
1 smallish leek
small wedge of red cabbage
1 red pepper
2 apples
12 inch segment of Ukrainian or Polish sausage
1 Tbsp lemon juice
1 heaping Tbsp liquid honey
- Preheat the oven to 400F.
- Place the oil in an ovenproof medium size pot.
- Peel, core, chop and slice the vegetables and the apples.
- Gather them into a large colander and wash thoroughly under running water.
- Transfer them to the pot with the oil.
- Sprinkle with salt to taste and toss to coat.
- Slice the sausage and add to the pot.
- Add the lemon juice and the honey and toss to coat.
- Place pot in the preheated oven for 80 minutes or so.
- Yields: 3 to 4 servings
