Like most websites, our site uses cookies. By using the site, you are agreeing to our use of cookies.

Energy

We're good with energy, good with the environment

Why Choose Us Switch to Us Compare Our Prices

Travel

Providing fantastic holidays for our customers for years

Package Holidays Ski Holidays Personal Travel Assistant

Healthcare

Dedicated to the health and wellbeing of our customers

Pharmacy Online Doctor Prescription Services

Childcare

Dedicated to providing the best care and education

Visit Childcare Visit Pre-School Parent Zone

Funeralcare

We also offer a complete range of memorial options

Visit Funeralcare Memorials Remembered Forever

Food

Highest quality, locally and ethically sourced food

Visit Food Magazines

Post Office

74 Post Offices from city centres sites to rural areas

Visit our website

Flexible Benefits

Leading benefits provider

Visit our website The Benefits

Sausages in cider with sticky apple


Serves: 4

Takes: 15 minutes to prepare and 25 minutes to cook

Tip: For a sharper flavor use crisp green apples.

Share

Ingredients

Pork sausages ( Jamie Ward Sausages)  8
Butter 25g
Onion, sliced thinly (Mudwalls) 1
Red dessert apples, cored and cut into wedges 2
Caster sugar 1 tbsp
Dry cider (Henneys Dry Cider)  2 tsp
Wholegrain mustard 1 tbsp
Crème fraiche 3 tbsp
Spring thyme, leaves picked 4
   
Colcannon Mash  
Potatoes 750g
Butter  50g
Calvro Nero Kale Finely Shredded (Mudwalls)  300g
Single Cream 75ml

Method

1

Grill or oven bake the sausages as directed on the pack. Meanwhile to prepare the sauce melt 25g of butter in frying pan and gently cook the onions for 5 minutes. Add the apples and sprinkle over the caster sugar continue to cook on a low heat for 15 minutes, stirring frequently until the onions and apples caramelise.

2

Meanwhile cover the potatoes in a pan with water and simmer for 15 – 20 minutes until tender. Heat 25g butter in a frying pan and gently fry the calvro nero for 10 minutes until soft. Drain the potatoes and mash with the remaining butter and the cream, add the cooked Calvro Nero and season well. Keep warm.

3

Pour the cider into the pan and gently bring to the boil then stir in the cornflour mixture and simmer for 2 minutes until the sauce thickens. Remove from the heat and stir in the crème fraiche, season with salt and black pepper and stir in the thyme leaves.

4

Add the cooked sausages to the sauce and serve with the colcannon mash.

Mudwalls

Mudwalls have a high reputation for producing beautiful seasonal produce all year round, which you will find in the Mudwalls section of the store.

Henney's Cider

Henneys ciders are genuine craft products that are made from locally grown apples in Herefordshire

Download the Recipe