Honey and Mustard Sausages Recipe with a Cider Sauce
Juicy pork sausages pan-fried with red onions before being glazed honey and two types of mustard, then finished with a generous glug of English dry cider and a splash of chicken stock.
Servings 2 Servings
Calories 853kcal
Ingredients
- 6 Pork Sausages 400-450g Total
- 1 Medium Red Onion 150g
- 2 tablespoon Runny Honey 40g
- ½ tablespoon English Mustard Prepared
- 1 tablespoon Wholegrain Mustard
- 1 tablespoon Cooking Oil
- 125 ml Dry Cider ½ Cup
- 75 ml Chicken Stock ⅓ Cup
Instructions
- Cut the red onion in half, peel it then cut it into 2-3mm (⅛") thick half-moon shapes.
- Add the honey and both types of mustard to a small mixing bowl and stir to combine.
- Heat a 30cm or 12" pan over a medium to medium-high heat, and when it is hot, add the oil, followed by the sliced onions and the sausages. Cook until the sausages are almost cooked through, keeping the sausages and onions moving regularly so that they do not burn and the sausages get a nice colour all over. This will take around 10-12 minutes.
- Add the honey and mustard sauce and toss to get a nice glaze on the bangers and cook until they are cooked through.
- Remove the sausages from the pan and set them aside. Turn the heat under the pan to high, pour in the cider and reduce it by half to two-thirds.
- Pour in the chicken stock, and reduce it until it forms a nice sticky sauce around the onions. Return the sausages to the pan, toss to coat and serve.
Notes
If you are visiting from the US, please note that British cider means booze, so you are looking for hard cider!
Nutrition
Serving: 1 | Calories: 853kcal | Carbohydrates: 33g | Protein: 39g | Fat: 62g | Saturated Fat: 18g | Polyunsaturated Fat: 40g | Cholesterol: 171mg | Sodium: 1794mg | Fiber: 2g | Sugar: 27g
