THE CANNY COOK: Sticky cider and mustard sausages
My partner is from Lewes, a lovely town in East Sussex where Bonfire Night is a nbig occasion. It hosts one of the largest celebrations in the world, with the entire town lit up by processions, fireworks and bonfires. And, every year, his mum (a fantastic cook) throws a fabulous party, where her venison stew and parkin are locally renowned.
I adore parkin, the dense, spicy gingerbread cake laced with treacle and oatmeal that is traditionally eaten on 5 November in the north of England. And I love venison, too: it’s a sustainable, lean meat with a rich, gamey flavour that I think we should be eating more of. But when I was growing up, Bonfire Night was always about sausage sandwiches. They’re the ideal food to serve outdoors on a cold night, easy to cook and require nothing more than a napkin and a squirt of ketchup (or brown sauce) to eat.
If you’re looking for an upgrade on the standard Bonfire Night hotdog, this week’s recipe is a winner. Sausages and onions are braised in cider and mustard until coated in a sticky glaze, perfect for piling into crusty rolls. Beyond the 5th, they’re also good served with mash for a warming evening meal.
METHOD
Heat 1-2 tbsp olive oil in a large frying pan or casserole over a medium heat. Cut the onions through the root into thin wedges and add to the pan with the sausages and a pinch of salt. Also add a few thyme or rosemary sprigs if you have them. Fry for 10-12 minutes, stirring regularly, until golden.
Pour in the cider, mustard and 1 tsp honey. Simmer, stirring regularly, for 10-15 minutes more until the sausages and onions are coated in a sticky glaze.
Halve the sausages lengthways – they are easier to eat this way – and arrange three halves in a crusty roll along with a heap of the sticky onions.
The sandwiches are perfect as they are, but a lick more mustard and a spoonful of red cabbage and apple slaw make a nice addition, too.
