Creamy Cider Sausage Braise With Apples Mash Recipes

CREAMY CIDER & SAUSAGE BRAISE WITH APPLES & MASH

Creamy cider & sausage braise with apples & mash image

Pan-fry apples and onions with cider for a fresh take on the classic sausage and mash, made extra creamy with crème fraîche

Provided by Katy Greenwood

Time 35m

Number Of Ingredients 9

Ingredients

500g Maris Piper or King Edward potatoes , peeled and cut into chunks
4 tbsp crème fraîche
knob of butter
½ tbsp olive oil
2 apples , cored and each cut into 12 wedges
8 sausages
1 onion , sliced
500ml medium-dry cider
1 tbsp English mustard

Steps:

Put the potatoes in a large pan, cover with water and bring to the boil. Cook for 15-20 mins until tender, then drain and mash with 2 tbsp of the crème fraîche. Season to taste.
While the potatoes cook, heat the butter and oil in a large lidded frying pan. When the butter is just foaming, add the apple wedges. Cook over a medium heat for about 2 mins each side, or until just turning golden. Remove from the pan with a slotted spoon and set aside.
Add the sausages and onion to the pan and cook for 6-7 mins - turn the sausages so that they brown all over, and stir the onion so it doesn't catch. Pour in the cider and bring to the boil, then cover and cook for 10 mins.
Stir in the mustard, remaining crème fraîche and the apples. Season to taste and serve with the mash.

Nutrition Facts : Calories 563 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 3 milligram of sodium

PORK SAUSAGES BRAISED IN CIDER WITH APPLES AND JUNIPER

Pork Sausages Braised in Cider with Apples and Juniper image

Braised sausages seem to have turned up many times in my books over the years, and because I love them so much, here is yet another version - a lovely, comforting, warm, winter supper dish that needs copious amounts of fluffy mashed potato to spoon the sauce over. Crushing the juniper berries releases their lovely flavour.

Categories Casseroles and Stews Easy Entertaining Pork recipes Succulent sausages

Yield Serves 3-4

Number Of Ingredients 14

Ingredients

6 large pork sausages, weighing about 1 lb (450 g), preferably outdoor-reared pork
8 oz (225 g) lean smoked bacon, roughly chopped
1 level tablespoon plain flour
a few sprigs fresh thyme
2 bay leaves
salt and freshly milled black pepper
15 fl oz (425 ml) strong dry cider
1 tablespoon cider vinegar
1 Bramley apple, cored and sliced into rings (unpeeled)
1 Cox's apple, cored and sliced into rings (unpeeled)
1 level dessertspoon juniper berries, crushed slightly either in a pestle and mortar or with the back of a tablespoon
2 dessertspoons olive oil
8 oz (225 g) onions, peeled and sliced into rings
1 large clove garlic, peeled and chopped

Steps:

Begin by taking a large, heavy-based frying pan, place it on a medium heat and add 1 dessertspoon of the oil to it. As soon as it's hot, fry the sausages until they are nicely browned on all sides, then, using a draining spoon, transfer them to a plate. Now add the onions, garlic and bacon to the frying pan and cook these until they have also browned at the edges - about 10 minutes. Meanwhile, place the casserole on to another heat source, again turned to medium, add the other dessertspoon of oil, then, when it's hot, add the apple rings and brown these on both sides, which will take 2-3 minutes. After that, add the sausages, followed by the bacon, onion and garlic, then sprinkle the flour in to soak up the juices, stirring it gently with a wooden spoon. Next add the cider and cider vinegar, a little at a time, stirring after each addition. Then add the thyme, bay leaves and crushed juniper berries, season with salt and pepper, but not too much salt because of the bacon. After that, put the lid on and simmer very gently on the lowest possible heat for 1 hour. Serve with mashed potato which you can watch being made on our Cookery School Video on this page.

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