- Serves: 6
- Cook Time: 35 minutes
- Prep Time: 10 minutes
- Effort: easy
- 50 g butter
- 1 kg small new potatoes, halved or cut into small chunks
- 400 g streaky bacon, cut into chunks
- 1 tart eating apple, (such as Granny Smith) sliced lengthways
- 1 pears, sliced lengthways
- 2 sprigs fresh thyme, leaves picked
- 1 tbsp brown sugar
- 6-12 sausages, depending on size
Tips and Suggestions
This dish is also delicious served with savoy cabbage.
Diana Henry found this recipe in Elizabeth Luard's 'European Peasant Cookery' and adapted it for Market Kitchen.
1. Melt the butter in a heavy-based pan over a medium heat. Add the potatoes and bacon and turn over in the buttery juices.
2. Stir in the fruits, season with salt and pepper, and add the thyme and sugar to taste. Add a small splash of water to stop the potatoes from catching.
3. Cover the pan and cook over a low heat for 30 minutes or until everything is tender and browned. Shake the pan every so often to stop it from sticking. Add another splash of water if everything is becoming too dry.
4. Meanwhile, grill or fry the sausages until cooked through - this should take 15-20 minutes.
5. Check the seasoning of the hot lightening and serve it alongside the sausages.
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