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Prep 10 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 6 good quality sausages.
  • 1 onion, cut in half and sliced.
  • 1 tbsp of fennel seeds, smash in a pestle and mortar.
  • 1 star anise.
  • 1 tbsp of plain flour.
  • 350 ml of cider.
  • 1 tbsp of whole-grain mustard.
  • 1 tbsp of Worcestershire sauce.
  • 1 apple, cut into quarters.
  • 2 knobs of butter.
  • 1 tsp of caster sugar.
Cider Braised Sausages Cider Braised Sausages

Cider Braised Sausages

Comfort Food at its best!

What a banger of a dish this is, sausages in a beautiful thick cider sauce. 


This is one of those dishes that screams out pub grub. Sat by a roaring log fire, next a window looking out over the stunning countryside. I want to see this type of food on a pub menu, not chilli con carne with chips or chicken curry


So with pubs being closed due to Covid enjoy this at home and imagine you in the countryside.


  1. In a large pan add a splash of oil and fry the sausages over at a low to medium heat for 10 minutes or till they get a nice golden colour all around. Then remove from the pan and set to one side. At this point you are not looking at cooking the sausages all the way through, it’s just about getting colour on them and caramelisation in the pan.
  2. If need be add a little more oil but you should have enough fat in the pan from cooking the sausages. Add the onions, the star anise then using a fine sieve add the fennel so the sieve catches any big bits. Season and cook over a low heat for 10 minutes so the onions get soft and sticky.
  3. Add the flour, mix with the onions and cookout for a couple of minutes. Turn the heat to high and then pour in the cider. I like to add the cider a little at a time, as it thickens add more cider.
  4. Next, turn the heat to low, add the whole-grain mustard, the Worcestershire sauce and mix. Return the sausages to the pan along with any juices. Simmer for 15 minutes or till the sausages are cooked. If you feel this sauce is too thick add a little water.
  5. For the apples add to a pan along with the butter and sugar. Cook over medium-low heat till the apples just start to go soft but still have a little bite to them and they are nicely caramelised. Should take 5 minutes.
  6. To finish the dish, check the sauce for seasoning and consistency, add the apples and garnish with some chopped parsley.


Serve with some buttery mash and your favourite greens or just as they are with some bread.

Cider Braised Sausages Cider Braised Sausages

Cider Braised Sausages

Comfort Food at its best!

What a banger of a dish this is, sausages in a beautiful thick cider sauce. 


This is one of those dishes that screams out pub grub. Sat by a roaring log fire, next a window looking out over the stunning countryside. I want to see this type of food on a pub menu, not chilli con carne with chips or chicken curry


So with pubs being closed due to Covid enjoy this at home and imagine you in the countryside.

favorite
print
like
Prep 10 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 6 good quality sausages.
  • 1 onion, cut in half and sliced.
  • 1 tbsp of fennel seeds, smash in a pestle and mortar.
  • 1 star anise.
  • 1 tbsp of plain flour.
  • 350 ml of cider.
  • 1 tbsp of whole-grain mustard.
  • 1 tbsp of Worcestershire sauce.
  • 1 apple, cut into quarters.
  • 2 knobs of butter.
  • 1 tsp of caster sugar.
  1. In a large pan add a splash of oil and fry the sausages over at a low to medium heat for 10 minutes or till they get a nice golden colour all around. Then remove from the pan and set to one side. At this point you are not looking at cooking the sausages all the way through, it’s just about getting colour on them and caramelisation in the pan.
  2. If need be add a little more oil but you should have enough fat in the pan from cooking the sausages. Add the onions, the star anise then using a fine sieve add the fennel so the sieve catches any big bits. Season and cook over a low heat for 10 minutes so the onions get soft and sticky.
  3. Add the flour, mix with the onions and cookout for a couple of minutes. Turn the heat to high and then pour in the cider. I like to add the cider a little at a time, as it thickens add more cider.
  4. Next, turn the heat to low, add the whole-grain mustard, the Worcestershire sauce and mix. Return the sausages to the pan along with any juices. Simmer for 15 minutes or till the sausages are cooked. If you feel this sauce is too thick add a little water.
  5. For the apples add to a pan along with the butter and sugar. Cook over medium-low heat till the apples just start to go soft but still have a little bite to them and they are nicely caramelised. Should take 5 minutes.
  6. To finish the dish, check the sauce for seasoning and consistency, add the apples and garnish with some chopped parsley.


Serve with some buttery mash and your favourite greens or just as they are with some bread.