This recipe was quite a discovery, and one I’ll be making again, all thanks to our Delicious magazine subscription. I always try to cook at least one recipe out of each issue as my own way of justifying the subscription! And this Easter weekend, with a houseful due, I made up several recipes.
I used caramelised onion sausages, and smoked bacon – a heavenly combination in itself, and fab with the sweet nature of the other ingredients.
I didn’t have any celery seeds, so used caraway seeds as they were what I had lying around – but fennel seeds would’ve been an excellent substitute.
15 rashers of smoked bacon
2 tsp celery seeds
2 tbsp olive oil
2/3 large fennel bulbs, sliced and broken up in to their natural crescents
400g sweet potatoes, peeled and sliced in to wedges about 1cm thick
1 tbsp flour
150ml balsamic vinegar
150ml white wine
300ml apple juice
Place the sweet potato and fennel in a large oven dish (or two!). Add the seeds. Pour over the olive oil nad mix.
Wrap each sausage in a rasher of bacon. Nestle in to the vege in the dish. Cook at 200 degreesC for 30 minutes.
Remove the dish from the oven. Remove the sausages nad set aside. Sprinkle over the flour and mix. Replace the sausages. Mix the vinegar, wine and juice, and pour over the other ingredients.
Cook for another 30 minutes, until the liquid has thickened and the sausages are cooked through.