Sausages braised in cider

  • serves 4
  • Easy

Sausages are so good for an easy midweek meal. These slow-cooked bangers are served with delicious Irish champ – mashed potatoes with spring onions.



  • olive oil
  • sausages 8
  • onions 2, sliced
  • streaky bacon 4 rashers, chopped (optional)
  • flour 2 tsp
  • dry cider 350ml
  • mustard 1 tsp
  • potatoes 1kg, peeled and chopped
  • milk 150ml
  • spring onions 1 bunch, chopped
  • butter 50g


  • Step 1

    Heat a little oil in a frying pan with a lid. Brown the sausages then remove from the pan. Add the onions and bacon (if using) and cook for 15-20 minues. Add the flour and stir until absorbed. Gradually add the cider, then the mustard, and stir until dissolved. Bring to a simmer then add the sausages, put on a lid and cook for 45 minutes.

  • Step 2

    To make the champ, put the milk and spring onions in a pan and cook for 10 minutes. Turn off the heat, add the butter and leave to melt. Boil the potatoes in salted water until tender. Drain and mash with the milk mix. Serve with the sausages and gravy.

Nutritional Information

  • Kcals 669
  • Carbs 51.6g
  • Protein 19.8g
  • Fat 42.7g
  • Salt 2.46g
  • Fibre 4.2g