Saturday 17th August 2019
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Serves 4
Preparation time: 1 hour
Cooking Time: 30 minutes

Ingredients
8 Lincolnshire Sausages
2 large glasses of Farmhouse Cider
2 large onions – thinly sliced
1 teaspoon sugar
A large pinch of fresh thyme
Salt and pepper to taste
8 hot dog rolls – I’ve made my own using the recipe for Soft White Rolls I provided in the January edition of the magazine – or check out my blog for the recipe.

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Recipe by Dominic Franks

Inspired by my visit to The Skidbrooke Cyder Company I’ve been experimenting with cider recipes all week, from a wonderfully rustic Pheasant Normandy and a very sweet honey, cider and almond cake, to a richly piquant lamb’s liver braised in cider.

Now that summer’s finally in full swing I thought these succulent sausages were a very simple yet perfect way to capture that incredible sunshine cider taste! I’ve roasted mine in the oven for a deeper, richer flavour but they could easily be started this way and then finished off on the barbecue for a more authentic vibe!

Method:
• Pre-heat the oven to 180C.
• Prick your sausages once with a sharp knife, place them in a bowl and cover them with a glass of cider. Let them marinate for at least an hour.
• Place the sausages in a roasting dish, pour over a little of the cider and roast in the oven until golden – roughly 30 minutes.
• Meanwhile gently sauté the onions in a little butter and oil until beginning to turn dark brown; this should take about 20 minutes adding a teaspoon of sugar and the thyme halfway through. Don’t leave them unchecked, they will need stirring throughout.
• After 20 minutes turn the heat up to full and throw in a glass of cider and let it bubble away until you are left with sticky, golden onions.
• Place a sausage into a roll and cover with onions.

Eat and of course enjoy!

Don’t forget to follow Dominic on his blog: belleaukitchen.blogspot.com

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