Cider Baked Sausages


 Vegetarian sausages (Fry’s traditional or Realeat Vegebangers are recommended)
Large organic onion chopped
 Oil for softening (I use organic olive oil)
1 or 2 tbsp Plain wholemeal flour (Alford Mill, Doves etc)
500mlsOrganic cider (Aspalls or Dunkertons)
1Organic apple, cored and sliced

(Amounts depend on how hungry you are and who you are cooking for)

This is all done in the oven, turn it on to 190°C / 375°F / Gas Mark 5. Use a big oven dish. Soften the onion in the olive oil.  Then add the sausages for about 5 minutes to brown them slightly. Take it out. Put the sausages aside for a moment while you  stir the flour into the oil and onions (off the cooker). Do this gradually – it is to take up the oil and to thicken the sauce a bit.

Put the sausages back in the dish, pour the cider over until it just about covers them, throw in the apple, gently move it all around until everything is more or less covered with what is now becoming the sauce.

Cook it for about 10 minutes, check whether the cider has begun to disappear, add some more to keep everything covered.  Gently stir it all again, otherwise the gloopy bits tend to stick.  Bake for another 5 or 10 minutes but keep your eye on it to make sure it doesn’t dry out.

Serve it up!


The amounts of cider and flour to use really depend on whether you want a thin or thick sauce. You could use Aspalls Apple Juice, if you wanted. Using a dish with a lid would slow down the rate of absorption.  It all cooks much quicker than you think so you really must keep looking at it. If you don’t put all the cider in the food, my recommendation is to put it in the cook!

Eat it with mash – or any kind of potato – and some nice steamed organic vegetables.  The sausages are lovely cold in your pack up.