Bangers with Cider and Apples
An elegant twist on an English/Irish pub classic. Perfect with your favorite brew.
- 2 tbsp of olive oil
- 1 pound of sausages
- 1 clove of garlic, chopped
- 1 large Spanish onion, chopped
- 1 cup of apple cider
- 1 tsp of powdered mustard
- 1/2 tsp of thyme
- 1/2 tsp of rosemary
- 1 bay leaf
- 1 tbsp of cornstarch
- 1 large red apple, sliced
- Salt and pepper to taste
- In a stock pot, heat up the two tbsp of olive oil over medium heat.
- Place the sausages into the pot and cook until the outer skins are lightly-browned. Remove from the pot and set aside.
- In the pot, using any oil and fat left, place the garlic and onion in and cook until onions brown.
- Pour in the apple cider, and add in the mustard, thyme, rosemary, and bay leaf. Stir thoroughly. Add in salt and pepper to your taste preference.
- Add the sausages back in.
- Turn the burner to medium-low, then cover and simmer the mixture for 30 minutes.
- Stir the cornstarch with a cup of water. Slowly add into the pot and stir until the sauce thickens into a gravy.
- Place the apple slices on top of the mixture and cover the pot again. Simmer for another 5-10 minutes until apples soften.
Do not peel the apple. Simply core it and slice it.
You’re not limited to using just English or Irish sausages. Use any sausage you like. I will admit the actual bangers were a bit bland. Zuzana also wanted a more healthy alternative, so I used some garlic chicken sausages from Trader Joe’s. I must admit I loved them better in this recipe and would recommend you try it.
In my own quest to make this dish, I found apple cider hard to come by for some odd reason. I ended up using all-natural unfiltered apple juice. If you can’t even find a really “natural” one, then just use regular apple juice.
I didn’t put a recipe for mashed potatoes because it seemed redundant, but the suggestion is you make mashed potatoes any way you like, then place a generous portion on a plate. Top with some of the onions and gravy, then place a few sausages and apple slices on top to complete the masterpiece.