Sausages cooked in Lancaster Brewery Cider with caramelised apples.
We love sausages here at Honeywell’s! They are great flavour bombs making it easy to create a delicious meal for all the family or something a little bit special, like this recipe!
All our sausages are made on site at our Eaves Lane Farm Shop, in fact we make around 300lb’s of them a day in a huge variety of flavours. They are always in high demand whatever the weather! At Honeywell’s we always put quality and flavour first and we believe that using only the best shoulder cuts of pork, which have a delicious mix of both lean, tasty meat and fat that give our sausages the delicious flavour and texture that our customers know and love!
This recipe is a perfect winter warmer! Bursting with delicious ingredients to set your taste buds alight!
We love to champion local producers wherever possible, so this recipe was a great opportunity to use a fab Cider called “Copper” from local micro-brewery, Lancaster Brewery, which you can find in our Eaves Lane Farm Shop! The recipe only calls for 100ml’s of Cider so that leaves enough for a cheeky glass for yourself while you cook this delicious dish! Call it Chef’s privilege!
We’ve also used Pink Lady Apples in this recipe, simply because the tart but sweet flavour adds so much to the dish, creating little bursts reminiscent of toffee apples, throughout the dish and the lovely vibrant pink colour of the skin makes it a joy to look at too!
Serves 2 hungry people.
- 6 Honeywell’s Lincolnshire Sausages
- 2 tablespoons olive oil
- 1 Large onion cut into ¼‘s
- 4 sprigs of thyme
- 100ml Lancaster Brewery Copper cider
- 1 bay leaf
- I clove of garlic, crushed
- Salt and pepper to season
- 1 pink lady apple, cored and sliced
- 1 tablespoon butter
- 1 tablespoon brown sugar
- Heat the pan over a medium heat, add the oil to the pan, once heated add the sausages and cook until nicely browned off all over, remove from the pan and set aside.
- Gently fry the onion in the same pan, stirring frequently to stop the onion from catching and burning. Once the onion has started to soften add the cider to the pan.
- Add the sausages back to the pan along with the thyme, bay and garlic. Season generously with the salt and pepper.
- Cover and leave to simmer on a medium-low heat for around 30 minutes, until the sausages are cooked through and the cider has started to reduce nicely.
- In the meantime, in a separate pan, add the butter and sugar and fry the apple slices until softened and beautifully golden and sticky.
- Add the apples to the sausage pan and serve!
I’d serve this with some lovely seasonal green and a delicious buttery mashed potato, but it would be equally delicious served up with a big chunk of fresh, crusty bread to mop up all those fabulous juices.