Normandy sausages
An easy Normandy dish made with apples, cider and cream.
Ingredients
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
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
Method
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
Suggested Sausages
Either a meaty plain pork or one of the pork & apple varieties
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