Cider Sausage


For 1
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



  1. Fry the sausages in hot oil until browned and then set aside.
  2. Heat a casserole and add 1 tbspn of oil.
  3. Add the onions, carrot, parsnips and mange tout and fry until slightly browned, stirring from time to time.
  4. Stir in the flour and cook for 1-2 min.
  5. Pour in the cider and crumble in the stock cube and bring to a boil.
  6. Lower the heat and add the sausages, bouquet garni, ¼ tspn of salt and freshly ground black pepper.
  7. Cover and simmer for 45 min, stirring occasionally.
  8. Couscous (if using)
  9. Melt 20gm of butter in a pan with a little water.
  10. Add 150ml of boiling water to the pan.
  11. Bring back to the boil and stir in 80gm of couscous.
  12. Cover, remove from the heat, and leave for 4 min.


  1. Remove the bouquet garni and serve on a bed of couscous, or quinoa, or rice or potatoes.
The preparation stage
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The finished meal

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