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Pork sausages baised in cider with apples and juniper recipe And Books

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Pork sausages baised in cider with apples and juniper recipe and books

So you would like to know how to make Pork sausages baised in cider with apples and juniper recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


pork sausages baised in cider with apples and juniper
delia smith

6 large pork sausages weighing about 450g preferably outdoorreared
425ml strong dry cider
1 tablespoon cider vinegar
1 bramley apple cored and sliced into rings (unpeeled)
1 coxs apple cored and sliced into rings (unpeeled)
1 dessertspoon juniper berries crushed slightly either in a pestle and mortar or with the back of a tablespoon
2 dessertspoons olive oil
225g onions peeled and sliced into rings
1 large clove garlic peeled and chopped
225g lean smoked bacon roughly chopped
l tablespoon plain flour
a few sprigs fresh thyme
2 bay leaves salt and freshly milled black pepper

2.25 litre flame proof casserole dish measuring 20cm in diameter 7.5cm deep with a tight fitting lid.

Take a large heavybased frying pan place it on a medium heat and add 1 dessertspoon of the oil to it.
As soon as its hot fry the sausages until they are nicely browned on all sides then using a draining spoon transfer them to a plate.
Add the onions garlic and bacon to the frying pan and cook these until they have also browned at the edges about 10 minutes.
Meanwhile place the casserole on to another heat source again turned to medium add the other dessertspoon of oil then when its hot add the apple rings and brown these on both sides which will take 2 to 3 minutes.
Add the sausages followed by the bacon onion and garlic then sprinkle the flour in to soak up the juices stirring it gently with a wooden spoon..
Add the cider and cider vinegar a little at a time stirring after each addition.
Add the thyme bay leaves and crushed juniper berries season with salt and pepper but not too much salt because of the bacon. Put the lid on and simmer very gently on the lowest possible heat for 1 hour.
Serve with mashed potato.

Braised sausages seem to have turned up many times in my books over the years and because 1 love them so much here is yet another version a love comforting warm winter supper dish that needs copious amounts of fluffy mashed potato to spoon the sauce over. Crushing the juniper berries releases their lovely flavour.

This Recipe Serves 2



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