West country sausages
45 min
Sausages are enjoying a renaissance and now come in a wider range of meats and flavours. Here, delicious turkey sausages are simmered in a tomato and vegetable sauce with fruity cider. Delicious with crusty French bread.
Maggie Pannell
3 people made this
Ingredients
Serves: 4
- 3 tsp vegetable oil
- 8 turkey sausages
- 1 large onion, thickly sliced
- 1 garlic clove, crushed
- 4 carrots, peeled and sliced
- 400g can chopped tomatoes
- 200ml dry fruity cider
- 100ml chicken or vegetable stock
- 1 tbsp chopped fresh tarragon (optional)
- 1 tbsp chopped fresh parsley
Method
Prep:10min ›
Cook:35min ›
Ready in:45min
- Heat 1 tsp of the oil in a heavy-based frying pan, preferably non-stick, and cook the sausages over a moderate heat, turning frequently, for about 5 minutes until golden on all sides. Remove from the pan with a draining spoon and place on kitchen paper to blot up any excess fat.
- Add the rest of the oil to the pan and cook the onion for 6–7 minutes. Add the garlic and carrots and cook for a further 3–4 minutes until the onion is beginning to colour. Stir in the canned tomatoes with their juice, the cider and stock.
- Bring the mixture to a gentle simmer, then return the sausages to the pan and cook for 15–20 minutes until they are thoroughly cooked and the sauce has slightly reduced. Stir in the herbs and some freshly ground black pepper to taste, then let the sauce bubble for a minute before serving.
