Sausages Braised in Rocquette Cider

Serves four


olive oil
8 sausages
2 onions , sliced
4 rashers streaky bacon , chopped (optional)
2 tsp flour
350ml dry Rocquette Cider
1 tsp mustard
1kg potatoes , peeled and chopped
150ml milk
1 bunch spring onions , chopped
50g butter


Heat a little oil in a frying pan with a lid. Brown the sausages then remove from the pan. Add the onions and bacon (if using) and cook for 15-20 minues. Add the flour and stir until absorbed. Gradually add the Rocquette Cider, then the mustard, and stir until dissolved. Bring to a simmer then add the sausages, put on a lid and cook for 45 minutes.

To make the champ, put the milk and spring onions in a pan and cook for 10 minutes. Turn off the heat, add the butter and leave to melt. Boil the potatoes in salted water until tender. Drain and mash with the milk mix. Serve with the sausages and gravy.