Sausage, Cider and Onion Gravy by Danielle Blackburn

Mum’s Sausages in Cider & Onion Gravy

(best served with creamy mash and minted peas!)

Growing up Mum would often make us this meal adapted from the Nigella Lawson Feast Recipe Book and as time went on, I learned how to cook it and now will often cook it for my own children (and my Mum!) Choose your favourite sausages and your favourite cider and its bound to be a winner – but if all you have in the house is frozen sausages and some strange fruit cider from Christmas it will also do the trick!

Serves 3-4


1 x large onion (sliced)

1 x apple (of your choice – I prefer a Braeburn or Pink Lady)

Good quality sausages – I normally allow 2-3 per person depending on how hungry you are!

2 tbsp dark brown soft sugar

1 tbsp plain flour

1.5tsp mustard powder

250ml cider (the Dunkertons Black Fox Organic Cider is particularly good!)

450ml beef stock (I make mine using Beef Oxo cubes)


1. Heat some oil in a large deep-sided pan and add onions. Fry until soft.

2. Meanwhile cook your sausages however you prefer – I normally oven bake mine at 190° for 20-25 minutes.

3. Into your pan add the flour, brown sugar and mustard powder and allow to cook for a couple of minutes until onions are coated.

4. Once coated, add in your cider and allow to simmer for 2-3 minutes.

5. Gradually add in beef stock and allow to cook until you reach your preferred consistency of gravy– my husband prefers a much thicker gravy than me!

6. Once the gravy is done, add in your cooked sausages and mix well.

7. Serve with creamy mashed potato (the creamier the better) and some minted garden peas.

8. Enjoy!