How to cook pork sausages braised in cider

pork-sausages-braised-cider

Yesterday I cooked two recipes for dinner for my Learning how to cook with Delia Smith challenge – Pork sausages braised in cider with apple and juniper, and Perfect mashed potato.

Basically you brown the sausages and onions and apples separately , then you combine them together and stew them in a casserole dish on top of the stove. It took about half an hour prep time, and then an additional one hour stewing, so this isn’t a quick after work dish.

Matt adjusted the pan as it wasn’t sitting on the hob properly in the center. I had to take the lid off to boil some of the liquid off and thicken up the cider sauce.

I boiled two potatoes to have as a side and mash them with a cool device which looks like a spiral on the end of a masher. (I don’t know what it’s called but it works a treat.) I added cream instead of crème fraîche because I couldn’t find any in either Coles or Woolies.

The highlight of the dish was the lovely apple and cider gravy. It was nice but I wouldn’t cook it again. The mash was delicious based on cream, but again a bit of treat since rice milk works just as well without the guilt.

Delia’s Complete How to Cook – Fishpond.com.au (Australia)
Delia’s Complete How to Cook – Book Depository (UK)

Written for the Learning how to cook with Delia Smith challenge

100 recipes: Sirloin steak

Best recipe
Sirloin steak with Cafe de Paris sauce – Gustoso

About

Jill Dupleix recommends Damien Pignolet’s recipe for grilled sirlion Cafe de Paris sauce from his French cookbook. It is one of the most popular dishes at Bistro Moncur. You can prepare the Cafe de Paris butter up to a week in advance (or it can be stored in the freezer).

The authentic version of the sauce has 25 ingredients and best made in bulk.

Variations

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