• 4 smoked knack sausages
  • 4 small pears
  • Honey
  • Zest and juice of 1 lemon
  • 1 tsp. Juniper berries
  • 2 Granny Smith apples
  • 1 red onion
  • Canola oil
  • 1 tsp. mustard seeds
  • Preheat the oven to 180°C.
  • Prick sausages with a fork and cut  into three pieces. Place on parchment paper and cook in the oven until  golden brown.
  • Meanwhile, prepare the fruits: peel the pears and leave stems intact. Place in a pot with enough water to cover. Add honey, lemon zest and juniper berries. Simmer on a low heat for 20 minutes.
  • Hollow out the apples and cut into small cubes (without peeling).
  • Peel the red onion and cut into small pieces. Sauté in a non-stick skillet with a dash of canola oil. Cook until onions are translucent. Add the mustard seeds and cubed apples. Let them brown.
  • Prepare the warm plates with 1 cooked pear, 3 pieces of sausage and a few spoonfuls of the apple and onion mixture.