Sausages Braised
in Cider or Pale Ale
This dish is one of the first that I ever learned to prepare on my own. I can’t recall exactly from where the recipe came although I suspect it was from an early ‘80s edition of the Good Housekeeping Cookbook, which my mother bought me before I set off for college in London.
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Where ever it originated, it has remained a favorite over the years and is definitely worth giving a shot.
Sausages Braised in Cider or Pale Ale Recipe
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(Serves 2-3)
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Ingredients
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6 Good Quality Pork Sausages
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1 Large Onion (diced)
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3 Cloves Garlic (minced)
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1 12-oz Can San Marzano Tomatoes
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1 Teaspoon Red Chili Flakes
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1 Tablespoon Fresh Rosemary (chopped)
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1 Tablespoon Fresh Oregano (chopped)
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1 Tablespoon Fresh Thyme (chopped)
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¼ Cup Extra Virgin Olive Oil
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½ Cup Hard Dry Cider or ½ Cup of Pale Ale
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¼ Cup Fresh Parsley (chopped)
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¼ Cup Grated Parmesan Cheese
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Salt & Pepper (to taste)
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Instructions
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In a large skillet or frying pan, sear the sausages over a high heat until they have taken on some color.
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Add the onions and season with salt and pepper.
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Cook the onions until golden brown and then add the minced garlic and red chili flakes.
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Cook the chili, garlic and onions for one more minute and then add the chopped thyme, rosemary and oregano.
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Add the tomatoes and cook for a further three to four minutes.
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Add the hard cider or pale ale.
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Return the sausages to the pan. Cover and cook for ten minutes.
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After ten minutes, remove the lid of the pan flip the sausages over and simmer until they are fully cooked and the sauce is the consistency you like.
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Sprinkle over the chopped parsley and Parmesan cheese before serving.
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I usually serve in the skillet at the table with some crusty bread, mashed potatoes or spätzle.
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