Tidy Kitchen’s Wrexham Bake

Developed by The Tidy Kitchen Co.

Serves 4
Approx prep time: 10 minutes
Cooking time: 35 – 40 minutes


1 tbsp vegetable oil
8 x chunky Welsh pork sausages 
8 x slices smoked, streaky bacon
2 x medium cooking apples, peeled, cored and chopped into 1-inch chunks
4 x medium leeks, ends trimmed & sliced horizontally
4 x ripe tomatoes chopped into 1-inch chunks
1 tbsp dried oregano
1 tsp dried thyme
½ tsp of salt


Pre-heat oven to 190°C (fan assisted) / 200°C (non-fan).

Wrap each sausage in one rasher of streaky bacon.

Add 1 tbsp oil to a frying pan on medium heat, and add the sausages wrapped in bacon. 

Cook the sausages until browned but not burnt (approximately 2-3 mins on each side). 

Once browned, remove sausages from the pan and place in an ovenproof dish.

Add the sliced leeks and half a teaspoon of salt to the sausage pan, and cook slowly on a medium heat, taking care not to let them burn.

Once sweated, add the chopped tomatoes and dried herbs to the pan of leeks. 

Once the tomatoes have released a small amount of water, add the chopped cooking apples.

Mix well over heat, then transfer to a heatproof dish.

Cook at 190°C for 35 – 40 minutes or until sausages are cooked through and you can pierce apples easily with a knife.

Serving suggestion: serve with buttery mashed potato and steamed green beans.

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