- 8 chunky Welsh pork sausages
- 8 slices smoked, streaky bacon
- 1 tbs vegetable oil
- 4 medium leeks, ends trimmed & sliced horizontally
- ½ tsp salt
- 4 x ripe tomatoes chopped into 2.5 cm (1 in) chunks
- 1 tbs dried oregano
- 1 tsp dried thyme
- 2 medium cooking apples, peeled, cored and chopped into 2.5 cm (1 in) chunks
- To Serve: buttery mashed potatoes; steamed green beans.
If you ask us, this tasty Wrexham Bake recipe from the Tidy Kitchen Company seems perfect for Easter!
And it’s simple, too. Why not give it a go today?
- Pre-heat the oven to 200 deg. C., 400 deg. F., Gas Mark 6.
- Wrap each sausage in one rasher of streaky bacon.
- Add the oil to a frying-pan on medium heat and add the sausages wrapped in bacon. Fry until browned but not burned (approximately 2 to 3 minutes on each side). Once browned, remove from the pan and place in an ovenproof dish.
- Add the sliced leeks and the salt to the frying-pan, and cook slowly on a medium heat, taking care not to let them burn. Once sweated, add the chopped tomatoes and dried herbs.
- When the tomatoes have released a small amount of water, add the chopped cooking apples. Mix well over the heat, then transfer the ovenproof dish with the sausages. Arrange the sausages evenly over the vegetable mixture.
- Bake in the pre-heated oven for 35 to 40 minutes or until sausages are cooked through and you can pierce apples easily with a knife. Serve with buttery mashed potatoes and steamed green beans.
We hope you enjoy!
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