So my lovelies, this little wonder of a recipe came to me for two reasons.
- I had an epic sausage breakfast at the weekend and had 4 Cumberland sausages in the fridge to use
- I DESPERATELY needed carbs (cold, long, rainy day in London… need I say more?)
So I was trundling back from a doctors appointment in the rain, thinking, what am I going to do with those damn sausages. I wandered into Sainsbury’s and on offer right in front of me were cans of hipster cider. Some call it fate, I’d call it a divine (literally) intervention!
So I wandered round, picked up some crème fraîche, some cheese and a leek and decided to head back to my teeny kitchen and see what I could rustle up.
Sometimes I do impress myself, and this to be quite honest with you is one of those times. Never have I had such sensational results from a first time recipe. But anyway, enough of my ramblings…
Ladies and gentlefolk, may I present to you… the world’s most comforting cider sausage bake.*
*1 out of 1 Millies that tasted this meal agreed.
- 1 large red onion (finely chopped)
- 2 cloves of garlic (finely chopped)
- 1 large leek (finely chopped)
- 4 large cumberland sausages (chopped into bite size chunks)
- 250g bacon lardons
- 330ml apple cider
- 250ml vegetable stock
- 2tsp wholegrain dijon mustard
- 2tsp apple cider vinegar
- 1 small chopped courgette
- 5 chopped closed cup mushroom
- A handfull of cherry tomatoes
- 150ml crème fraîche
- Cheddar cheese for sprinkling (or any cheese of your choice)
- Preheat the oven to 180C.
- Soften the onion in a pan on a low heat for 5 minutes, then add the garlic and cook for a further two.
- Add the leek and the sausages. Cook on a low heat browning the sausages for 5 minutes.
- Add in the lardons and cook for a further two minutes, before adding the cider, stock, mustard and vinegar.
- Add in the pasta and simmer for 10 minutes on a low heat until most of the liquid has reduced and the pasta is al dente. You may need to add water as it simmers, depending on how big your pan is.
- Add in the courgette, tomatoes and the mushrooms and cook for a further 2 minutes.
- Stir through the creme fraiche and transfer to an oven proof dish. Sprinkle with cheese and bake for 15 minutes.
- Dish up and devour!