Creamy cider & sausage braise with apples & mash

Creamy cider & sausage braise with apples & mash

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(1 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
Pan-fry apples and onions with cider for a fresh take on the classic sausage and mash, made extra creamy with crème fraîche

Nutrition and extra info

Nutrition: per serving

  • kcal563
  • fat31g
  • saturates12g
  • carbs43g
  • sugars15g
  • fibre5g
  • protein17g
  • salt3g
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Ingredients

  • 500g Maris Piper or King Edward potatoes, peeled and cut into chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 tbsp crème fraîche
  • knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 apples, cored and each cut into 12 wedges
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 8 sausages
  • 1 onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500ml medium-dry cider
    Cider

    Cider

    si-der

    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 1 tbsp English mustard

Method

  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.

  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.

  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.

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

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