Recipe: Sausages braised in cider

Rating: 4.3 stars based on 1083 reviews

Serves 3


  • 450g pork sausages
  • 1 tbsp oil
  • 200g lean streaky bacon in one piece, cut into cubes (or 200g pack of lardons)
  • 225g small button onions, peeled
  • 1 heaped tsp plain flour
  • 275ml dry cider
  • 1 clove of garlic, crushed
  • 1 bay leaf
  • a few sprigs of fresh thyme
  • seasoningTo garnish
  • 1 Cox’s apple, cored and cut into rings (no need to peel it)
  • a little butter


  • Pre-heat the oven to 180C/gas mark 4.
  • Take a large flameproof casserole and heat the oil in it and brown the sausages all round.
  • Then, using a slotted spoon, remove them to a plate while you brown the bacon cubes and onions lightly.
  • When they are done, sprinkle in the flour to soak up the juices, then gradually stir in the cider.
  • Now pop the sausages back in, plus the garlic, bayleaf and thyme and a little seasoning; put a lid on when it all comes to simmering point and then transfer to the oven for 30 minutes.
  • When the 30 minutes is up, remove the lid and cook for a further 20-30 minutes.
  • Before serving, fry the apple rings in butter until soft, and garnish the casserole with them.
  • This is lovely served with spicy red cabbage.


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