Cider Sausage
A classic English cider sausage with or 3 sausages (depends on size), carrot (prepared weight), parsnip (prepared weight). Hearty, comforting and proper.
Ingredients
- 1 tbspn oil
- 2 or 3 sausages (depends on size)
- 75 gm onions (prepared weight)
- 50 gm carrot (prepared weight)
- 50 gm parsnip (prepared weight)
- 30 gm mange tout
- 2 tspn plain flour
- 200 ml dry cider
- 1 beef stock cube
- 1 bouquet garni
- Salt & black pepper
Method
- 1
If frozen, de-frost the sausages and slice into approx. 1 inch lengths.
- 2
Cut onion into thin rings.
- 3
Slice carrot and parsnips into strips (like a thin pencil) about 1 inch long.
- 4
Top & tail the mange tout and cut in half.
- 5
Fry the sausages in hot oil until browned and then set aside.
- 6
Heat a casserole and add 1 tbspn of oil.
- 7
Add the onions, carrot, parsnips and mange tout and fry until slightly browned, stirring from time to time.
- 8
Stir in the flour and cook for 1-.
- 9
Pour in the cider and crumble in the stock cube and bring to a boil.
- 10
Lower the heat and add the sausages, bouquet garni, ¼ tspn of salt and freshly ground black pepper.
- 11
Cover and simmer for , stirring occasionally.
- 12
Couscous (if using)
- 13
Melt 20gm of butter in a pan with a little water.
- 14
Add 150ml of boiling water to the pan.
- 15
Bring back to the boil and stir in 80gm of couscous.
- 16
Cover, remove from the heat, and leave for .
- 17
Remove the bouquet garni and serve on a bed of couscous, or quinoa, or rice or potatoes.