Sausages braised with smoky bacon and cider

One luscious step up from plain old sausage and mash.


Sausages braised with smoky bacon and cider

  • 1 hour
  • Serves 4
  • EASY

PER SERVING 435 kcals, protein 20.7g, carbs 14.3g, fat 31.3g, sat fat 9.9g, fibre 0.6g, salt 2.52g


  • olive oil
  • pork sausage 8
  • smoked streaky bacon 6 rashers, chopped
  • onion 1, halved and sliced
  • plain flour 1 tbsp
  • cider 450 ml
  • Dijon mustard 1 tsp
  • parsley a handful, chopped
  • mashed potato to serve


  1. Heat 1 tbsp oil in a casserole. Add the sausages and cook until browned all over. Take out of the pan.
  2. Add the bacon and onion to the pan and cook for 5-7 minutes, stirring occasionally, until golden. Sprinkle over the flour and cook for 1 minute, then stir in the cider. Simmer for 2 minutes, then stir in the mustard.
  3. Add back the sausages. Simmer for 20-30 minutes until sauce has thickened. Add the parsley and serve with mash.