Creamy Cider Sausages

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Creamy cider sausages. A gorgeous recipe using thick pork and apple sausages in a cream and cider sauce. Serve with sweet potato mash or rice, for a filling and hearty meal.

Creamy Cider Sausages

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.

We were lucky enough to have been given some pork ,beetroot and bramley apple sausages by MOR, which we used in this creamy cider braised sausage recipe. Normal pork sausages would be great to use too though.

The sausages 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, use low fat crème fraiche instead of the double cream.

MOR sausages

TOP TIPS FOR MAKING CREAMY CIDER BRAISED SAUSAGES


  1. If you can't get hold of the MOR Pork , Beetroot and Apple sausages, then use another good quality pork and apple sausage.
  2. Add some fresh spinach or frozen peas to the creamy cider sauce 10 minutes before serving, to up the veggie content.
  3. This recipe is easily doubled and leftovers can be frozen.
  4. Serve with Sweet Potato Mash with extra vegetables on the side.

PIN THE CIDER SAUSAGES FOR LATER!


creamy cider sausges

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    5. Sausage, Sweet Potato and Apple Traybake from A Glug of Oil
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      Creamy Cider Braised Sausages in pan

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      CREAMY CIDER BRAISED SAUSAGES


      Cider Sausages
      Dinner
      Yield: 4
      Author:

      Creamy Cider Sausages

      Creamy Cider Sausages

      Prep time: 10 MCook time: 40 MTotal time: 50 M
      Creamy cider sausages recipe using pork sausages in a cream and cider sauce.

      Ingredients:

      • 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

      Instructions:

      1. In a large shallow casserole, heat a few TBSP of olive oil, then gently fry the onion, garlic, lardons and thyme until soft.
      2. Turn up the heat, and add the sausages to brown them. Stir in the flour, then add the cider. 
      3. Cover with a lid and simmer for about 30 minutes, stirring occasionally.
      4. Whilst the sausages are simmering, melt some butter in a small frying pan and brown the apple rings before adding to the cider sausages, along with the double cream, just before serving. 
      Calories
      803.18
      Fat (grams)
      50.23
      Sat. Fat (grams)
      18.82
      Carbs (grams)
      27.59
      Fiber (grams)
      2.96
      Net carbs
      24.62
      Sugar (grams)
      18.75
      Protein (grams)
      58.21
      Sodium (milligrams)
      1275.07
      Cholesterol (grams)
      201.39
      Calories and nutrition for 1 serving
      Created using The Recipes Generator
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