Cider-Braised Sausages

By franny-2

Here’s a wonderfully hearty main course that would make a good weeknight supper or a bistro-style casual dinner. With ambrosial Best- Ever Mash (recipe bellow) on the side, there’s nothing finer on a chilly autumn evening

Ingredients

• 4 slices bacon, chopped
• 6 large good-quality sausages, about 2 lbs (1 kg)
• 1 large sweet onion, halved and thinly sliced
• 2 cloves garlic, minced
• 1 tbsp (15 mL) all-purpose flour
• 1 ½ cups (375 mL) hard cider
• 2 tsp (10 mL) Worcestershire sauce
• 2 sprigs fresh sage
• 1 bay leaf
• ¼ tsp (1 mL) freshly ground black pepper
• Salt
• Sage sprigs or chopped parsley for garnish

Preparation

Step 1

Preheat the oven to 350°F (180°C).

2. In a shallow fl ame-proof casserole, cook bacon over medium-high heat for 5 to 7 minutes or until it starts to crisp and has rendered its fat. Remove bacon with a slotted spoon; set aside on a large plate. Add sausages to casserole; cook for 8 to 10 minutes, turning often, until browned (sausages won’t be thoroughly cooked at this point). Remove sausages from the casserole; set aside with bacon. Drain off all but 2 tbsp (25 mL) fat from the casserole.

3. Add onion to casserole; cook, stirring often, for 5 to 7 minutes or until golden brown. Add garlic; cook, stirring, for 1 minute or until fragrant. Stir in flour; cook, stirring, for 1 minute. Gradually stir in cider, scraping up any browned bits from the bottom of the casserole. Return the bacon and sausages to the casserole, add the Worcestershire sauce, sage, bay leaf and pepper. Bring to a boil over medium- high heat. Cover casserole and transfer to the oven. Cook for about 40 minutes, until sausages are cooked through.

4. Remove the sausages from the casserole; set aside and keep warm. On stovetop, boil the cooking juices in the casserole over medium-high for about 5 minutes or until they are reduced and slightly thickened. Season with salt and more pepper if necessary. Return the sausages to the casserole; garnish with sage when serving.