Cumberland sausage with cider and blackberry’s
Now if you can get the big Cumberland sausage rings this is
perfect for that . if not just use a pack of good quality sausages. Also this is one of my favourite ways of
cooking sausages in an oven in a dish that makes its own sort of gravy. All you
need with this is some good mashed
potatoes to go with it .
You will need
1 x 750g/1½lb Cumberland sausages
3 tbsp olive oil
150ml/5floz cider
100g/3oz blackberrys
2 garlic cloves
4 red onions
Some fresh rosemary
Fresh sage leaves
Fresh thyme
150ml/5floz chicken stock
2 tbsp chopped flat leaf parsley
Salt freshly ground black pepper to taste
Now if you are using a sausage ring then use two large metal
skewers diagonally through the sausage to keep it in place during cooking. Now slice
the onions and lay then in a roasting dish. Crush the garlic and chop the rosemary, sage and
thyme. Throw in the blackberry’s and top up with the chicken stock and cider. Then
lay your sausage on top and just pop it into a hot oven and let it cook.
As the sausages cook most of the liquid will evaporate and the
sausages herbs and sweetness of the blackberries will combine to give a really
rich onion base to this dish. Once almost
all the liquid has gone and you have rich gravy the dish is ready.
Just take out the sausages and give the rich onion gravy and
stir, place the sausages on the mashed potatoes and spoon some of the gravy
over the top.
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