Cumberland and Cider Casserole with Mustard and Sage

Ingredients

  • 1 pack of our Cumberland Sausage (4 sausages)

  • 1 can of Strongbow cider

  • 1 onion sliced

  • 1 tbsp Dijon mustard

  • 1 tbsp dried sage

  • 1 - 2 teaspoon English mustard (optional)

  • salt and pepper to taste

  • Thicken with either a roux or cornflour and water

  • For the roux - 2 tablespoons butter and 2.5 tablespoons flour

  • If you use cornflour, use 2 teaspoons of cornflour to 4 teaspoons of cold water per cup of liquid. 

Preparation

  1. Render the Fat & Brown Sausages: Place the sausages in a large, heavy-based casserole dish or deep skillet over medium heat. Cook for 6–8 minutes, turning frequently, until the sausages are nicely browned and their fat has rendered out into the pan. Remove the sausages and set them aside.

  2. Sauté the sliced onion in the sausage fat. Reduce the heat slightly and cook the onion for 5–7 minutes until soft, scraping up all the browned bits from the sausages.

  3. Add the Dijon Mustard and rubbed sage and cook for 1 minute until fragrant.

  4. Pour in the entire can of cider. Bring the mixture to a strong simmer. Return the sausages to the pan. Reduce the heat to low, cover the dish, and let it gently simmer for 15 minutes, turning the sausage halfway through. Remove the sausages while you thicken the gravy.

  5. Make the gravy - If you are making a roux - Melt the butter in a separate pan. Once melted, whisk in the flour and cook for 1 minute until a smooth paste forms.

  6. Add a small amount of the hot cider liquid to the roux and whisk until smooth. Stir in the English Mustard (optional, to taste). Taste and season the gravy with salt and pepper.

  7. If using a cornflour thickener, mix the cornflour and water and slowly whisk into the gravy over medium-high heat until it thickens.

  8. To Serve: Return the sausages to the gravy to warm through. Serve hot over creamy mash or with crusty bread.