Combine the sweetness of apples, the heartiness of potatoes, and the smokiness of sausage for a wonderful comfort food barbecue dish. This easy recipe is perfect for colder weather and brings a delicious caramelized finish with a tangy lemon-mustard glaze.
This recipe can be prepared in the morning by pre-cooking the potatoes for 15 minutes. Then, in the evening, simply combine them with the rest of the ingredients in a roasting pan and let the barbecue do the work. Try to match the doneness of the potatoes with the apples so they’ll cook evenly on the grill.
We’re using our smoker to infuse the sausages with a rich, smoky flavour. We use pork sausages because they pair beautifully with apples, but if you prefer beef sausages, go for it.
While everything smokes, we whip up a quick lemon curd and mustard sauce. This tangy and sweet glaze caramelizes over the apples and potatoes, adding an irresistible layer of flavour.
After the sausages, apples, and potatoes are smoked for 30 minutes, the sauce is poured over, and everything is tossed to coat.
Add the sausages to the pan, sprinkle with fresh thyme and rosemary, and set the smoker to 200ºC (392°F) to finish it all off.
An hour later, you’ll have a tray full of comfort food. Serve it alongside a pot of sauerkraut, and you are done.
Are you planning to make this recipe? Let us know in the comments below! Better yet, snap a photo and tag @bbqhelden on Instagram so we can see your creation.
Ingredients
- Pork sausages
- 6–8 potatoes
- 3 tart green apples (like Granny Smith)
- 2 white sweet onions
- 2 garlic cloves
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh thyme and rosemary
For the sauce
- 150g (5.3 oz) lemon curd
- 20 ml (0.7 fl oz) apple cider vinegar
- 1 heaping tbsp Dijon mustard
- 2 tbsp olive oil
Instructions
- Peel the potatoes and cut them into chunks about the same size as the apple quarters you’ll cut later. Parboil the potatoes for 10–15 minutes until they’re about as firm as the apples. Let them cool.
- Peel the apples and onions. Cut the apples into quarters and quarter the onions, keeping the root end intact to prevent them from falling apart.
- Peel the garlic cloves and crush them with the flat side of a chef’s knife.
- Place everything in a roasting pan, drizzle with olive oil, toss to coat, and season with salt and pepper.
- Set up your barbecue or smoker for indirect heat at 150ºC (302°F) and add a chunk of smoke wood. Place the roasting pan on the grate with the sausages next to it. Close the lid and start making the sauce.
- Mix all the sauce ingredients in a bowl until smooth.
- After 30 minutes of smoking, pour the sauce over the apples and potatoes and toss everything to coat. Add the sausages to the roasting pan and sprinkle with thyme and rosemary.
- Increase the heat to 200ºC (392°F) and bake everything for 30 more minutes or until the potatoes are golden brown and the apples and onions are tender.
