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Normandy Sausages
Sausages with a Creamy Apple Sauce |
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450 g sausages
3 eating apples, cored, peeled and cut into 1 cm chunks
A large glass (200 ml) of cider
Tablespoon of apple brandy or calvados (optional)
100 ml double cream
Butter
Salt and black pepper
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Slowly fry the sausages in butter or oil for around 20 minutes or until they are cooked.
Meanwhile add butter to a second pan and fry the apple pieces until they are golden brown.
Remove the sausages from the pan and keep warm.
Add the cider to deglaze the pan.
Stir, bring to a boil and reduce the cider for a few minutes.
Add the calvados and cream, reduce the heat and let this bubble for 30 seconds. Check seasoning and pour the sauce over the sausages and apples.
Serve with mashed potatoes
This recipe is one of over 50 on www.sausagelinks.co.uk!
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Preparation Time: 30 minutes |
Serves: 4 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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David Gardner
United Kingdom |
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| This recipe has been viewed 5258 times. |
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