• 1 tsp vegetable oil
  • 454 g pkt freefrom frozen pork sausages defrosted
  • 1 large onion halved thinly sliced
  • 2 medium apples unpeeled cored cut into wedges
  • 200 ml gluten-free cider
  • 2 tsp Bramley apple sauce
  • 2 tsp wholegrain mustard
  • 2 tbsp British half-fat crème fraîche
  • 14 g pkt fresh flat-leaf parsley finely chopped
  • Mashed potato to serve


  1. 1

    Heat the oil in a large frying pan over a medium heat. Cook the sausages for 10-15 minutes, turning regularly, until cooked through with no pink remaining. Remove from the pan and set aside, then add the onions and fry for 5 minutes until soft and golden.

  2. 2

    Return the sausages to the pan with the onions and add the apple. Pour in the cider and simmer until the liquid is reduced by half.

  3. 3

    Stir in the apple sauce, mustard and crème fraîche and cook for 5 minutes.

  4. 4

    Take the pan off the heat and stir in the chopped parsley. Serve with mashed potato.

Nutritional Details

Each serving provides
  • Energy 1570kj 375kcal 19%
  • Fat 23.2g 33%
  • Saturates 8.4g 42%
  • Sugars 12.3g 14%
  • Salt 1.27g 21%

% of the Reference Intakes

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