serves
4-6
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Spicy Sausage
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 20 g butter
- 8 good-quality pork sausages
- 2 brown onions, thickly sliced
- 2 tbsp flour
- 5 thyme sprigs
- ½ tsp salt
- 375 ml dry apple cider
- 1 tbsp seeded mustard
- 2 Granny Smith apples, peeled, cored and cut into wedges
- 100 ml sour cream
For the buttered potatoes
- 1 kg potatoes, peeled and cut into large chunks
- 2 tbsp salt
- 50 g butter
Instructions
- Melt 20 g butter in a large, heavy-based saucepan over medium heat. Add the sausages and onions and fry for 10 minutes, or until well-browned.
- Stir in the flour and thyme, followed by the salt, cider, mustard and apples. Stir well, cover and simmer for 20 minutes. Stir through the sour cream and season to taste with salt.
- While the sausages are simmering, make the buttered potatoes. Place the potatoes into a large second saucepan and cover with cold water. Stir through the salt and bring to a simmer. Cook for 15 minutes, or until the potatoes are tender. Drain well.
- Melt the butter for the potatoes in a large frying pan over medium heat, then add the potatoes. Fry until lightly browned and sprinkle with a generous pinch of salt.
- Serve the sausages in cider and mustard with the buttery potatoes.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Spicy Sausage
