Bangers braised in cider

Serves: 2 to 3


454g Free Range Bangers
a little oil for frying
200g Dry Cure Smoked Lardons
225g small shallots
1 heaped teaspoon plain flour
375ml strong dry cider
1 clove of garlic, crushed
1 bay leaf
1 rounded teaspoon freshly chopped thyme (plus a few sprigs)
1 medium Cox’s apple, cored and sliced thickly into rings (no need to peel)
a little butter
freshly milled black pepper
You’ll also need a medium flameproof casserole with a tight-fitting lid.


Preheat the oven to 180°C, gas mark 4.
First place the casserole over a medium heat, add a little oil and when it’s hot, brown the sausages all round – it’s important to get them well browned. Then, using a draining spoon, remove them to a plate whilst you brown the lardons and shallots lightly.
When that’s done, sprinkle in the flour to soak up the juices, then gradually stir in the cider. Now pop the sausages back in along with the garlic, bay leaf, fresh thyme and sprigs. Add some freshly milled black pepper (no salt needed). Now put a lid on as soon as it begins to simmer, then transfer it to the oven for 30 minutes. After that remove the lid and let it continue to cook for a further 20–30 minutes.
Towards the end of the time, fry the apple rings in butter till golden and soft, and garnish the casserole with them. This is obviously going to need some very creamy, fluffy mashed potatoes, and at this time of the year, I would serve some tender, squeaky, lightly cooked spring greens.

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