Saturday, 5 March 2011

Sausages with Apple Rings

This is my auto-pilot way of cooking sausages. I often leave them til later in the week, and I like to make sure they're cooked completely through if they've been in the fridge for a few days. Braising ensures they're piping hot throughout, and gives a delicious gravy, which is perfect with fluffy mashed potato & parsnip, and some greens like brocolli, cabbage or peas. With accompaniments, this serves two people who love apple rings!


  • 4-6 high-quality sausages
  • 2 small onions
  • 2 small eating apples
  • 1 tbsp plain flour
  • 250ml nice cider
  • 1 tbsp or capful of cider vinegar

Fry the sausages over a medium heat in a deep frying pan. Don't worry if they explode a bit, or stick to the pan: those nubbly sticky bits will be delicious later. Brown the sausages on all sides, making sure the skin goes from stretchy pink to golden brown. Meanwhile, peel and slice the onions into fine rings (about 1-2mm across). Remove the sausages from the pan, and add the onions, and a little oil if needed. Scrape the nice sticky bits off the bottom as you go. Fry the onions until well-cooked, about 10 minutes, turning occasionally so they don't stick to the pan. Meanwhile, core the apples and slice into thick rings (about six rings per apple, then they tesselate nicely in the pan!). Remove the onions and replace with the apples, frying for two minutes on each side until golden brown. Remove when done.

Now return the onions and sausages to then pan, and add the flour on top, stirring it in to coat the onions. Then pour in the cider and cider vinegar, deglazing any last caramelisation from the bottom of the pan. Cover and cook on a low heat for 15 minutes. (Now is a good time to set your potatoes and greens going.) Then add the apples back to the pan, cover and cook for another five minutes. Season with black pepper and enjoy!

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