The World’s Most Comforting Cider Sausage Bake

So my lovelies, this little wonder of a recipe came to me for two reasons. 

  1. I had an epic sausage breakfast at the weekend and had 4 Cumberland sausages in the fridge to use
  2. 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. 

The World's Most Comforting Cider Sausage Bake

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 4

Ingredients

  • 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
  • 250 g bacon lardons
  • 330 ml apple cider
  • 250 ml vegetable stock
  • 2 tsp wholegrain dijon mustard
  • 2 tsp apple cider vinegar
  • 1 small chopped courgette
  • 5 chopped closed cup mushroom
  • A handfull of cherry tomatoes
  • 150 ml crème fraîche
  • Cheddar cheese for sprinkling or any cheese of your choice

Instructions

  • 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!
P.S. I made so much of this that I have enough left over to take to work tomorrow #winning #adulting

Follow:

Brilliant Bolognese

Bolognese traditionalists LOOK AWAY NOW!

This little number is my tried and tested recipe for the most brilliant bolognese (even if I do say so myself!). It’s a stable in my diet, and I’ve been having it for years with pasta, in stuffed peppers, on baked sweet potatoes… really the list of accompaniments is endless – partly why it’s so brilliant. 

It’s also packed full of veggies, which makes it technically healthy whilst being the most warming comfort food ever!

So buckle up, be excited and get stuck in team.

Brilliant Bolognese

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 2
Author: Millie

Ingredients

  • 1 red onion
  • 2 garlic cloves
  • 250 g lean mince
  • 500 ml passata
  • 200 ml water
  • 1 beef stock cube
  • 1 tsp tomato purée
  • 1 tsp balsamic vinegar
  • 1/2 tsp finely chopped fresh chilli
  • 1/2 tsp onion granules
  • 1/2 tsp garlic salt
  • 1 red pepper finely sliced
  • 2 handfulls of chopped mushrooms
  • 1 carrot peeled, finely sliced into circles and then quartered
  • 1 small courgette
  • A handfull of cherry toms
  • Salt and pepper
  • 1 glass of red wine - optional
  • Parmesan

Instructions

  • Soften the red onion, fresh chilli and garlic cloves in a pan, before adding the mince. Cook for 1-2 minutes until browned.
  • Add the passata, tomato puree, stock cube, balsamic, onion granules and garlic salt to the pan and simmer for 5-10 minutes. Season well with salt and pepper.
  • Add the water (the red wine if using) and all of the veg (except the cherry toms) and simmer on a low heat, stirring regularly for 35-40 minutes.
  • In the meantime cook whichever accompaniment you've decided to go with.
  • Add the cherry toms to the mix, and simmer on a low heat for 10 minutes. You may want to add a bit more water at this point if the sauce is drying.
  • Dollop a big spoonful onto your pasta/potato/pepper, sprinkle with a good dose of parmesan and enjoy!
Follow: