Tuesday, September 22, 2015

Cider Braised Cumberland Sausage with Caramelized Apples

Cider Braised Cumberland Sausage with Caramelized Apples
2 Tbs. olive oil
2 lb. Cumberland Sausages, or Pork Bangers
2 Tbs. all-purpose flour
1 Cup Hard Cider
1/4 cup dried Sultanas, or Golden Raisins
3 Tbs. chopped fresh thyme
Salt and freshly ground pepper, to taste
2 tablespoons (1/4 stick) unsalted butter
1 Tbs. white sugar
1 Each Golden Delicious apple, peeled, cored, cut into slices
Brown Sausages in large skillet with 2 Tbs. of oil, and reserve. While pan is still hot melt butter over medium heat; sprinkle sugar over. Stir until sugar begins to melt, about 1 minute. Add apples. Sauté until apples are brown and tender and juices form. Flour and cook until the consistency of wet sand. Add hard cider, currants and thyme. Return the sausages to the pot. Cover, reduce the heat to medium-low and cook until the flavors are blended, about 10 minutes. Uncover and simmer until the sauce is slightly reduced, about 5 minutes. Adjust seasoning with salt and pepper.
Divide the sausages and sauce among warmed plates and serve immediately with mashed potatoes alongside. Serves 4 to 6.