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.
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.
Allspice Apple and Sausage Roast Pan with Croutons and Sage Recipe
- 4 pork sausages
- 1 apple, cored and cut into wedges (Honeycrisp work very well here)
- 1 1/2 tablespoons olive oil
- 1/4 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. As usual I used flags to partially block the light for a dark, moody and dramatic look.
Nikon D600, 105mm, f/5.6, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.