I can’t think of anything better on a hot sunny day than a cold refreshing glass of cider and thanks to the lovely people at Acre #637, I was sent a couple of bottles to sample. It’s a medium dry cider with crisp clean taste, great for a lazy afternoon in the garden.
But rather than just drink it, I thought the tangy apple taste of the cider would be ideal for cooking with. The obvious choice is Pork. Pork and apples go together like Laurel and Hardy, Morecambe and Wise and for the younger generation, Ant and Dec. I happened to have some decent pork sausages in the fridge so I thought I’d give it a go.
- 6 Pork Sausages
- 1 Onion
- 1 tbsp Plain Flour
- 200 ml Cider
- 200 ml Chicken stock or chicken stock cube and water
- 1 Bay leaf
- 1/2 tsp Rosemary chopped
- 1/2 tsp Thyme chopped
- 1 tsp Dijion mustard
Brown the sausages in the casserole dish with a little oil then remove them and add the onions.
Once the onions start to brown add the flour and stir. Pour in the cider and stock then place the sausages back in.
Add the bay leaf, rosemary, thyme and the dijion mustard. Bring it to a simmer and leave for 20 minutes.
Season to taste. I like to serve with buttery mash potato and veg. Also goes great with Yorkshire puds!