Roast pans are my favorite this time of the year, easy to prepare and so comforting. This one is a perfect mix of sweet and savory.
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Allspice and sage are my new favorite flavor combo, they go together like tomato and basil. Well, maybe not quite as perfectly as that but almost. What I did here was toss juicy apple wedges and pork sausages with allspice and a bit of olive oil and then roast them in the oven along with some sourdough bread cubes and fresh sage leaves. I had meant for this to be a side but it’s so substantial and well-rounded that I ended up calling it a main dish. Either way, it’s perfect comfort food for a cold winter evening.
- 4 pork sausages
- 1 apple, cored and cut into wedges (Honeycrisp work very well here)
- 1½ tablespoons olive oil
- ¼ teaspoon ground allspice
- salt and pepper
- 1 cup bread cubes (cut from a high-quality sourdough bread)
- ~ 12 sage leaves, roughly chopped
- Heat the oven to 400 degrees F.
- Toss the sausages and the apple wedges with the olive oil and the allspice.
- Transfer to a baking pan and roast in the oven for 30 minutes.
- Add the sage leaves and the bread cubes to the pan, sprinkle with a little bit of salt and pepper and stir well.
- Return the pan to the oven and roast for another 15 minutes, until everything is nicely browned and the sausages are fully cooked.
- Slice the sausages into bite-sized pieces and serve.
Food Photography and Styling: The allspice and the sage are important parts of this recipe and to show that I sprinkled a few allspice berries and some fresh sage leaves on the set. (Sage leaves in a vase sitting in the background of a photo tend to look like a miniature palm tree so I stayed away from doing that). Since I happened to have perfectly sage-colored packing paper around I cut out a square of that and put it under the pan. (The paper came as the padding in a package we got a few weeks ago and of course I immediately thought “prop!” and kept it). The green also provided nice contrast to the red of the apple wedges in the dish. A beer was a great visual match for this rustic dish so I poured one and added a bottle opener and cap as well.
Nikon D600, 105mm, f/5.6, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.