Cooking with Booze

   

Sausages in Cider

Sausages and mash with extra apple-based goodness. Serves 4.

• 450g (1 lb)—about 8—fat, coarse ground pork or beef sausages
• 450g (1 lb) onions, peeled and cut in rough chunks
• 1 tsp English mustard
• a pinch of thyme
• 1 large red apple, cored but not peeled, in 8-10 slices.
• 250ml (½ pint) cider

1. Prick the sausages with a fork, and lightly brown them in a heavy pan for about 5 minutes, turning often. The pan should be just big enough, because you want to pack the ingredients in tightly. Pack the onions around the sausages and stir in the mustard, thyme and cider. Cover and simmer over medium heat for half an hour, being careful not to let it boil. The juices will form a rich gravy. Place the apple slices on top and cover and simmer for another five minutes until softened. Serve with a generous portion of mashed potato.