Category

  • Pork

Cooking Methods

  • Stewing

Ingredients

Directions

1. Place the pan over a medium heat, add the olive oil and once hot, add the sausages. Cook until golden brown and almost cooked through. Remove the sausages from the pan and set aside.
2. Place the halved onions in the same pan and over a medium to low heat, saute for about 10 minutes ( keep the lid on ). Once cooked, remove from the pan and place on the same plate as the sausages.
3. Put the chopped bacon and garlic into the pan, on a medium heat, gently fry for about 4 minutes. Sprinkle in the flour to soak up the juices, then gradually stir in the cider.
4. Put the sausages back in with the bay leaf, fresh thyme and some freshly ground black pepper and salt
Now put the lid on and let it simmer for 20 minutes.
5. In the mean time, gently fry the apple slice in a little butter until soft and golden.
6. Once the cider has reduced and thickened, take off the heat and add the apple slices to garnish the dish.
Serve hot with fluffy mash potatoes or some crusty sourdough bread.
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