FREE DELIVERY WHEN YOU SPEND OVER £50

BANGERS BRAISED IN CIDER

Serves: Serves 4-6 Prep Time: 10 minutes Cooking Time: 20-30 minutes

INGREDIENTS

900g of our Gold Award Farm Premium Pork Sausages

2 Bay leaves

2 medium Cox’s apple

2 cloves Garlic

450g Shallots, small

2 heaped tsp Plain flour

1 Little oil

750 ml strong dry Cider Butter

400g Smoked Lardons

2 rounded teaspoon freshly chopped thyme, plus a few sprigs

 

METHOD

Method

First place the casserole over a medium heat, add a little oil and when it’s hot, brown the sausages all round – it’s important to get them well browned.


Then, using a draining spoon, remove them to a plate whilst you brown the lardons and shallots lightly.


When that’s done, sprinkle in the flour to soak up the juices, then gradually stir in the cider. Now pop the sausages back in along with the garlic, bay leaf, fresh thyme and sprigs. Add some freshly milled black pepper (no salt needed).


Now put a lid on as soon as it begins to simmer, then transfer it to the oven for 30 minutes. After that remove the lid and let it continue to cook for a further 20–30 minutes.


Towards the end of the time, fry the apple rings in butter till golden and soft, and garnish the casserole with them. This is obviously going to need some very creamy, fluffy mashed potatoes.

JOIN OUR MAILING LIST TO RECEIVE 5% OFF YOUR FIRST ORDER



01937 582549 enquiries@sykeshousefarm.co.uk



Sykes House Farm Ltd. Walton Road. Wetherby. West Yorkshire. LS23 7DR

SYKES HOUSE FARM LTD IS SUPPORTED BY: