Creamy cider & sausage braise with apples & mash

Pan-fry apples and onions with cider for a fresh take on the classic sausage and mash, made extra creamy with crème fraîche

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 563
  • fat 31g
  • saturates 12g
  • carbs 43g
  • sugars 15g
  • fibre 5g
  • protein 17g
  • salt 3g


  • 500g Maris Piper or King Edward potatoes, peeled and cut into chunks
  • 4 tbsp crème fraîche
  • knob of butter
  • ½ tbsp olive oil
  • 2 apples, cored and each cut into 12 wedges
  • 8 sausages
  • 1 onion, sliced
  • 500ml medium-dry cider
  • 1 tbsp English mustard


  1. Put the potatoes in a large pan, cover with water and bring to the boil. Cook for 15-20 mins until tender, then drain and mash with 2 tbsp of the crème fraîche. Season to taste.

  2. While the potatoes cook, heat the butter and oil in a large lidded frying pan. When the butter is just foaming, add the apple wedges. Cook over a medium heat for about 2 mins each side, or until just turning golden. Remove from the pan with a slotted spoon and set aside.

  3. Add the sausages and onion to the pan and cook for 6-7 mins – turn the sausages so that they brown all over, and stir the onion so it doesn’t catch. Pour in the cider and bring to the boil, then cover and cook for 10 mins.

  4. Stir in the mustard, remaining crème fraîche and the apples. Season to taste and serve with the mash.

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