Our country sausages paired with locally harvested apples provide an amazing taste combination that uplifts this easy, everyday recipe. You'll want to serve this pot-au-feu with crusty bread to dip into the mouth-watering cooking juices, flavoured with hints of cider vinegar, honey and mustard.
Preheat oven to broil. Place oven rack at least 7 to 9 inches below top element. Place all the sausages on the rack of a broiler pan. Cook in oven for 10 minutes, turning a few times to grill all over. Once half-cooked, remove and set aside.
Meanwhile, in an ovenproof dish, melt butter. Add onion, apples, potatoes and garlic, then cook over medium-low heat for 10 minutes or until tender. Season with salt and pepper.
In a bowl, combine chicken broth, balsamic vinegar, honey and mustard. Add to cooking apples along with remaining ingredients. Cook for 15 minutes over medium-low heat. Add a little chicken broth if liquid reduces too much. Gently press half-cooked sausages into braising apples, then continue cooking 5 minutes or until both apples and potatoes are tender.
If desired, broil a few minutes until apples and potatoes are a nice golden colour. Adjust seasoning and serve.