They had to become mine so on the way home I stopped off at the Coop and bought two packs of them, plus some mini baking potatoes. I have a great deal of time for The Cooperative and they didn’t let me down. (Their fresh beef meatballs are so good they negate the need for me to ever have to make any. I still do  but, hey, I never do things the easy way.)

I tell you now, I will be buying many more packs of those sossies before the season of burning twigs ends.

Sweet but not too sweet, sticky and with the fresh appley tang cutting through the richness. We were very happy bunnies. Mini baked potatoes and a tomato salad with a mustard ketchup dressing. Oh my.

These are crying out to go IN a dish as well. I made sausage and apple chutney muffins last year, and I feel they may get made again. I may as well put the recipe here for posterity as it’s that time of year. These were very nice savoury muffins, even if they did get christened Meat Cakes by certain of my social crowd. *narrow eyed stare* They disappeared off the plates very fast indeed.

Sausage and Apple Muffins
2 cups plain/all purpose flour
1 tsp baking powder
1 tsp smoked paprika
1 tsp salt (I used 1/2)
1 large egg or 2 small
4 heaped tsp apple chutney
3 small Braeburn (sharp dessert) apples, grated (not skinned)
1/3 cup oil
1 cup milk

Cooked sausages of your choice – but good, meaty ones. Mayhap Bonfire Bangers! If you are anything like me you will have to cook double the amount you need as you will eat them. *ahem*

Put all the ingredients except the sausages into a bowl and mix until just mixed.
Put a sausage half in each muffin tin (I used silicon moulds as they do not stick and were the right size)
Pour over the batter.
Cook at 350F / 180C / gas 4 for about 30 minutes or until they test done. (a toothpick comes out clean of batter)

A really good recipe to play with. Use different sausages, herbs, a different type of apple….You could use veggie sausages too, add in grated cheese, all sorts of things! I’m thinking feta and chorizo…