Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.
To enter, find the related post on the Abbotsford News Facebook page and then comment with one ingredient and #BetterWhenShared.
Only one entry is permitted per person, but you can double your entry by sharing the contest with friends.
The contest ends at 5 p.m. on Monday, Oct. 31.
The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from Oct. 21.
Lepp’s Sausage & Apple Tray Bake
Ingredients:
1 tbsp. neutral flavoured oil, such as grapeseed
1 kg Lepp’s Bratwurst or British Banger sausages (about 8 sausages)
1 large leek, white and pale part only, thinly sliced
1 fennel bulb, thinly sliced
2 tbsp. butter
1 tbsp. extra virgin olive oil
1 ½ tbsp. flour or cornstarch
1 ½ cups Lepp’s Apple Cider
1 tbsp. grainy mustard
½ cup Lepp’s chicken stock
1 lb. regular or sweet potatoes, cut into 1 inch cubes
2 Okanagan red apples, cored and cut in 8 wedges
2 tbsp. butter
10-12 fresh sage leaves
2 cups coarsely torn sourdough bread (about 3 slices)
Directions:
Preheat oven to 425 degrees. Place oil in a rimmed cookie sheet or baking tray. Place sausages on sheet and toss them around until they are lightly covered in oil.
Bake for 10 minutes, remove from oven and turn sausages over.
While the sausages are baking, heat remaining oil and butter in a fry pan over medium heat. Add leek and fennel and cook, stirring occasionally, for five minutes or until soft.
Add flour and cook, stirring, for one minute or so to remove any floury taste. Gradually stir in the cider, stock and mustard. Bring to a simmer over medium heat.
Reduce oven heat to 400 degrees. Add the sweet potato or potato and apple to the baking sheet, scattering around the sausages. Pour over the stock mixture. Cover with foil and bake for 25 minutes.
Meanwhile, melt the extra butter in a frying pan over medium heat. Add the sage leaves for one minute or until crisp. Use a slotted spoon to transfer to a plate lined with a paper towel, to drain. Add the bread to the pan and cook, stirring, for one minute or until coated.
Remove the bake from the oven and sprinkle with the bread. Return to the oven for 15 minutes or until the topping is crisp and golden and the potatoes are fork-tender. Sprinkle over the crispy sage just before serving.
