Cider Baked Sausage Recipes

SAUSAGE AND CIDER CASSEROLE WITH APPLES AND SAGE

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. Heat the oil in a large flameproof casserole (with a lid). Add the sausages and brown them all over, then transfer to a plate.
• Add the bacon lardons to the casserole and fry for 5 minutes until the fat is crisp and brown. Transfer to the plate with the sausages.
• Drain off all but 1 tbsp of the oil from the casserole, add half the butter and, when melted, add the onions and garlic. Cover and cook for 10 minutes, stirring now and then, until soft and lightly browned.
• Take off the lid, stir in the parsnips and celery and cook for 2 minutes more. Stir in the tomato purée and flour, then gradually stir in the cider and stock and bring to the boil.
• Return the sausages and bacon to the casserole, then stir in the sage and mustard. Cover, put in the oven and cook for 40 minutes.
• When the casserole is ready, melt the remaining butter in a non-stick frying pan. Quarter, core and slice the apples into wedges. Add them to the pan and fry gently for 2-3 minutes until golden all over and just tender. Season with a little salt and pepper.
• Remove the casserole from the oven, stir in the apples and season to taste (add a squeeze of lemon if you think it needs it). Sprinkle with the fried sage leaves, if using. Serve with baked potatoes or mash and greens.

SAUSAGE AND CIDER CASSEROLE

Steps:

• Heat 1 tbsp olive oil in a large, lidded flameproof casserole or heavy based pan over a medium-high heat. Add the sausages and cook for 6-8 minutes, turning every few minutes, until browned. Transfer to a plate and set aside.
• Add the remaining oil to the pan with the onion and leeks. Stir in a pinch of salt and fry for 10 minutes. Add the vinegar and sugar and cook for 2-3 minutes more, stirring until the liquid has evaporated and the onions/leeks are sticky and caramelised.
• Add the garlic, cook for another minute, then pour in the cider. Bubble for 2-3 minutes over a high heat, then add the stock to the pan along with the sausages. Bring everything up to a simmer, then turn down the heat and cook for 20-25 minutes, or until the sausages are cooked through and the sauce is rich and thickened.
• Stir in the mustard and salt and pepper to taste. Add the spinach and cover with a lid for 2-3 minutes until wilted, then stir it in. Serve two-thirds of the casserole with mash, rice or crusty bread.

SAUSAGES WITH CIDER AND SAUERKRAUT

Steps:

• Prick sausages several times with the tip of a small knife. Heat 1/2 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown sausages, turning occasionally, about 3 minutes total. Transfer to a plate.
• Add remaining 2 1/2 tablespoons butter to skillet along with onion, bay leaves, caraway seeds, and pepper and cook, stirring occasionally, until onion is softened and beginning to brown, about 5 minutes. Stir in sauerkraut, cider, and sugar, then nestle sausages into mixture. Bring to a boil, then reduce heat and simmer, partially covered, 20 minutes.

BAKED SAUSAGES WITH LEEKS, APPLES AND CIDER

Steps:

• Preheat the oven to 375°F
• Put the leeks and apples into a roasting tin that will hold the sausages in a single layer. Put the sausages on top of the leeks and apples and drizzle over the oil.
• Season and toss together. Dot with the butter and pour over the cider. Bake for 50 minutes to 1 hour.
• About 15 minutes before it's ready, spread the mustard over the sausages and return to the oven.
• Serve the sausages and leeks with extra pan juices spooned over and mash or rosemary roasted potatoes.

CIDER BAKED SQUASH

Steps:

• Preheat oven to 325° Arrange squash in a 15x10x1-in. baking pan. Pour cider over squash. Combine the brown sugar, salt, cinnamon and mace; sprinkle over squash. Cover with foil. Bake until squash is tender, 40-45 minutes.