Happy Easter everyone! I’m really looking forward to this long weekend, we’ve been so busy this year and we all need a chance to chill out. This recipe for apple-sausage saute is one of my favourite Autumn recipes, and will definitely be on the menu this weekend. It’s easy, yummy and can be served on it’s own or with accompaniments.
|Prep time||15 minutes|
|Cook time||45 minutes|
|Total time||1 hour|
|Allergy / Intolerance||Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat|
|Suitable for||Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge|
|Meal type||Lunch, Main Dish, Side Dish|
|Misc||Child Friendly, Serve Hot|
|From magazine||Prevention Magazine|
Moderate salicylate sauted apple and sausage dish that can be served on its own or as a side dish.
- 450g chicken sausages (Failsafe from a Butcher or home made)
- 4 Golden or Red Delicious apple (peeled, quartered and cut into 1.5cm wedges)
- 2 tablespoons maple syrup
Moderate Salicylates, Low Glutamates, Low Amines
FAILSAFE sausages can be made up by some local butchers (see recipe here), or to make your own you can use my home made sausages recipe here.
If you’re still looking for Easter recipe ideas, you can search through my recipes here or have a look on my Pinterest page.