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Sausages Braised
in Cider or Pale Ale

This dish is one of the first that I ever learned to prepare on my own. I can’t recall exactly from where the recipe came although I suspect it was from an early ‘80s edition of the Good Housekeeping Cookbook, which my mother bought me before I set off for college in London.

Where ever it originated, it has remained a favorite over the years and is definitely worth giving a shot.

Simon Majumdar's Sausages Braised in Cider or Pale Ale recipe

Sausages Braised in Cider or Pale Ale Recipe

(Serves 2-3)



  • 6 Good Quality Pork Sausages

  • 1 Large Onion (diced)

  • 3 Cloves Garlic (minced)

  • 1 12-oz Can San Marzano Tomatoes

  • 1 Teaspoon Red Chili Flakes

  • 1 Tablespoon Fresh Rosemary (chopped)

  • 1 Tablespoon Fresh Oregano (chopped)

  • 1 Tablespoon Fresh Thyme (chopped)

  • ¼ Cup Extra Virgin Olive Oil

  • ½ Cup Hard Dry Cider or ½ Cup of Pale Ale

  • ¼ Cup Fresh Parsley (chopped)

  • ¼ Cup Grated Parmesan Cheese

  • Salt & Pepper (to taste)


  1. In a large skillet or frying pan, sear the sausages over a high heat until they have taken on some color.

  2. Add the onions and season with salt and pepper.

  3. Cook the onions until golden brown and then add the minced garlic and red chili flakes.

  4. Cook the chili, garlic and onions for one more minute and then add the chopped thyme, rosemary and oregano.

  5. Add the tomatoes and cook for a further three to four minutes.

  6. Add the hard cider or pale ale.

  7. Return the sausages to the pan. Cover and cook for ten minutes.

  8. After ten minutes, remove the lid of the pan flip the sausages over and simmer until they are fully cooked and the sauce is the consistency you like.

  9. Sprinkle over the chopped parsley and Parmesan cheese before serving.

  10. I usually serve in the skillet at the table with some crusty bread, mashed potatoes or spätzle.

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