Scrumpy Pig Cider One Pot

by Powters Sausages

Sausages and cider are a match made in heaven, and locally produced Powters’ Scrumpy Pig free range British pork sausages are a real treat in this one pot dish with apples, parsnips and carrots. This simple recipe is a perfect autumn warmer. Don’t forget the crusty bread to soak it all up!

Cooking Time 40 minutes
Fry Fry
Serves Serves 4

Ingredients

  • 1 pack of Powters Scrumpy Pig Sausages
  • 2 apples, cored and sliced into rings/chunks
  • 2 cloves of garlic, crushed
  • 1 onion, diced
  • 2 parsnips, cut into chunks
  • 10 chantenay carrots (or 1 large carrot sliced)
  • 2 tbsp tomato puree
  • 1 tbsp plain flour
  • 275ml dry cider
  • 1 sprig of fresh thyme
  • 1 tbsp rapeseed oil
  • 275ml cider, dry
  • 1 sprig of fresh thyme

Method

  1. Pre-heat the oven to 180ºC/350F/gas mark 4.
  2. Heat the rapeseed oil in a casserole dish and brown the sausages. Remove to a plate and then using the same pan, add a little more oil and brown the onions, stirring regularly for about 5 minutes.
  3. Once the onions have softened, add the garlic and cook for a further minute.
  4. Stir in the flour and make sure the onions are evenly coated. Then add the tomato puree and slowly pour in the cider, bring up to a simmer.
  5. Put the sausages back in, with the carrots, apples, parsnips and thyme. Season with salt and pepper.
  6. Place a lid on the pan and transfer to the oven for 20 minutes.
  7. Sprinkle with thyme leaves and serve with sweet potato mash or jacket potatoes.

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