Name: Creamy cider & sausage braise with apples & mash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 500g Maris Piper or King Edward potatoes peeled and cut into chunks; 4 tbsp crème fraîche; knob of butter; ½ tbsp olive oil; 2 apples cored and each cut into 12 wedges; 8 sausages; 1 onion sliced; 500ml medium-dry cider; 1 tbsp English mustard

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Creamy cider & sausage braise with apples & mash

Creamy cider & sausage braise with apples & mash

Katy Greenwood

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.7 out of 5.14 ratingsRate

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Pan-fry apples and onions with cider for a fresh take on the classic sausage and mash, made extra creamy with crème fraîche

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Ingredients

Nutrition

Units:

MetricUS

500g Maris Piper or King Edward potatoes

peeled and cut into chunks
4 tbsp crème fraîche
knob of butter
½ tbsp olive oil
2 apples

cored and each cut into 12 wedges
8 sausages
1 onion

sliced
500ml medium-dry cider
1 tbsp English mustard

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Nutrition: per serving

kcal563
fat31g
saturates12g
carbs43g
sugars15g
fibre5g
protein17g
salt3g

Method

step 1

Put the potatoes in a large pan, cover with water and bring to the boil. Cook for 15-20 mins until tender, then drain and mash with 2 tbsp of the crème fraîche. Season to taste.
step 2

While the potatoes cook, heat the butter and oil in a large lidded frying pan. When the butter is just foaming, add the apple wedges. Cook over a medium heat for about 2 mins each side, or until just turning golden. Remove from the pan with a slotted spoon and set aside.
step 3

Add the sausages and onion to the pan and cook for 6-7 mins – turn the sausages so that they brown all over, and stir the onion so it doesn’t catch. Pour in the cider and bring to the boil, then cover and cook for 10 mins.
step 4

Stir in the mustard, remaining crème fraîche and the apples. Season to taste and serve with the mash.

Recipe from Good Food magazine, November 2014

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A star rating of 4.7 out of 5.14 ratings

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