Braisert Pølse med Sider or Epler (Sausages Braised in Cider and Apples)

Sausages braised in apples and cider is the perfect way to make the most of autumn's flavours and produce

As we move through autumn into winter, I always think of warm campfires, bonfires and all the food that is associated with it.

Norwegian apples are at their best in October and November and I try to cook with them as much as possible. Of course a lot end up going into the freezer and into jars to be canned, but we also enjoy apple cakes, jams and savoury apple dishes like this one.

Norwegian apples are at their best in the late autumn

Every year we spend a happy few hours at a friend's house picking apples from his tree. The apples are an old type (the name of which I dont know!) but they are far too tart to simply eat. They do make fabulous cider though! So poor Andre gets roped into juicing 50 litres of apple juice for me to make cider. I love having bottles and bottles of homemade produce in my basement. Maybe it's just the Brit in me wanting to prepare for a siege!

Cider is a lovely ingredient to cook with. It tenderises meat and gives a gentle aromatic flavour to the dish without being overpoweringly apple-y. Don't worry about the alcohol. The cooking process burns it all off and leaves with just the flavour of the cider. If alcohol if off the menu for you, then you can substitute apple juice, but try to go for a less sweet and more tart variety.

Simple, delicious and comforting. The ideal dish for cold autumn days

Braisert Pølse med Sider or Epler (Sausages Braised in Cider and Apples).

Serves 4 people

Ingredients

8 medium sized raw sausages, such as English style or Italian style sausages.

25g / 1 oz butter

1 onion, peeled and sliced

1 clove garlic, crushed

2 large apples cored and sliced but with the peel left on.

1 tablespoon plain, all purpose flour

400ml / 13.5 fl oz cider (the alcoholic type)

200ml /7 fl oz stock or bouillon (chicken or beef)

1/2 teaspoon thyme leaves

Method

Melt the butter in a large pan and fry the sausages on each side to brown them.

Remove the sausages to a plate and add the onion and garlic to the pan.

Gently fry on a low heat until the onions begin to turn a rich golden brown. You will need to stir all the time. Remove to the same plate as the sausages. Add the apples to the pan and fry for a few minutes on each side to caramelise them. Take the apples out of the pan and return the pan to the heat. Add the flour and stir around for a minute before gradually adding the cider and stock. Stir well and bring to a boil. Return the sausages, onions and garlic to the pan with the sauce with the thyme leaves. Simmer gently for 20 minutes before adding the apples and cook for a further 5 minutes.

Serve piping hot with some simple boiled new potatoes.