Whether sizzling away in a spitting hot pan or served freshly charred from a summer barbeque, sausages are a comforting staple of many homes up and down the country. We certainly love sausages in this house, so when MOR contacted us to see if we’d like to try out their new range of lower fat sausages of course we said yes!
MOR have been carefully crafted to be just as succulent, juicy, and utterly delicious as everyone's favourite pork sausages, while also introducing exciting new flavours that bring something just a little bit different to the dinner table. Each of the four unique MOR recipes blend high-quality British meat with nutritious vegetables, fragrant herbs, and delicate spices, creating lower-fat sausages that taste absolutely fantastic.
With flavours such as Mediterranean Chicken, Moroccan Spiced Pork, Pork & Lentil and Pork, Beetroot & Bramley Apple, MOR can be served with everything from mashed potato to pasta and rice
In this Creamy Braised Cider Sausage recipe I used the Pork, Beetroot and Bramley Apple Sausages, which are a blend of British pork, beetroot, Bramley apples, spinach, brown rice, caraway seeds, onion, black pepper and basil. As well as being very yummy they are also a great way of sneaking those extra veggies into the kids too! The creamy cider sauce worked really well with the sausages but if you wanted to lower the fat even more just omit the double cream.
TOP TIPS FOR MAKING CREAMY CIDER BRAISED SAUSAGES
- If you can't get hold of MOR sausages (they are launching in Tesco today, 3rd April 2017), then use another good quality pork and apple sausage.
- Add some fresh spinach or frozen peas to the cider sauce 10 minutes before serving to up the veggie content.
- This recipe is easily doubled and leftovers can be frozen.
- Serve with Sweet Potato Mash with extra veggies on the side.
OTHER SAUSAGE RECIPES YOU MIGHT LIKE
CREAMY CIDER BRAISED SAUSAGES
Creamy Cider Braised Sausages
A Creamy Cider Braised Sausage recipe using Pork and Apple Sausages
- 6 Pork and Apple Sausages
- 1 Onion, sliced
- 1 Garlic Clove, sliced
- 250g Smoked Bacon Lardons
- 2 TSP Dried Thyme
- 1 TBSP Plain Flour
- 300ml Cider
- 4 TBSP Double Cream
- 1 Cox Apple, cored and sliced into rings
Step 1: In a large shallow casserole, heat a few TBSP of oil then gently fry the onion, garlic, lardons and thyme until soft.Step 2: Turn up the heat then add the sausages and brown. Stir in the flour then add the cider. Cover with a lid and simmer for about 30 minutes, stirring occasionally.Step 3: Whilst the sausages are simmering, melt some butter in a small frying pan and brown the apple rings before adding to the sausages, along with the double cream. Serve with mash.
Yield: Serves 2 Adults and 2 Children
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Disclosure: I was sent 8 packs of MOR sausages. All thoughts are my own.