- In a saucepan, brown the onion in the butter. Add the fennel, apple, and ginger and cook gently, stirring frequently, until the fennel is tender. Season with salt and pepper.
- Add the remaining ingredients and bring to boil. Simmer until the liquid is syrupy. Set aside.
- Meanwhile, in a skillet, gently brown the sausages in the oil on both sides. Serve with the chutney and mashed potatoes.