Cider Braised Bangers And Mash Recipes

CIDER BRAISED BANGERS AND MASH

Steps:

• 1) Peel and chop your potatoes into 1 inch chunks. Place the potatoes in a large pot and cover with cold water. Bring the potatoes to a boil, add a little salt (1/2 tsp.), and let simmer for 20 minutes or until tender. 2) Give your sausages a couple pricks with a fork on either side. Heat a large skillet over medium high heat. Add the oil to the pan, then your sausages, and cook on all sides until browned. Remove the sausages and set aside. 3) With the pan still on the heat, add in your sliced onions and sauté for about 5 minutes or until the onions become soft. Add the flour and stir until well incorporated. 4) Add the chicken stock, whiskey, and cider to the pan with the onions and bring to a boil. Reduce to a simmer and then add back in the sausages. Simmer for about 15-20 or until the liquid has reduced into a nice gravy-like sauce. 5) When your potatoes are done; drain, return to pot and add: cream, sour cream, butter, mustard, and salt and freshly ground pepper to taste. 6) Serve bangers whole or cut over a mound of potatoes and with plenty of onion gravy. Make sure to have your glass of cider and shot of Irish whiskey on the side.

CREAMY CIDER & SAUSAGE BRAISE WITH APPLES & MASH

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.