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Hard Cider-Braised Chicken Sausages

This is a hearty, stick to your ribs kind of meals meant for a cool fall or wintry evening.  The hard cider lends a wonderful sweetness to the gravy.  I used a chicken-apple sausage from Sprouts (local farmers market) which I thought would compliment the apple in the hard cider quite well.  I serve it up with some creamy mashed potatoes and Brussels sprouts.  You, of course, can cheat with a bagged masher and frozen Brussels sprouts, I won’t tell.

Serves 4


  • 2 tablespoons olive oil
  • 4 large chicken sausages
  • 1 sweet yellow onion, sliced
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 2 1/2 cups hard cider (or apple cider)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh thyme or sage (or dried)
  • 1 Bay leaf
  • salt and freshly ground black pepper
1.)  In  large saute pan, add olive oil over medium heat.  When oil is hot, add sausages and saute for about 12-15 minutes until cooked through.  Remove to a plate and keep warm.
2.)  Add onions to pan and saute for 5 minutes, stirring frequently.  Add garlic and saute for another minute.  Add flour to pan and stir to incorporate.  Cook for 2-3 minutes, stirring frequently until the flour is cooked a bit.
3.)  Pour cider into pan and scrape up any brown bits from the bottom of the pan with a wooden spoon.  Add Worcestershire, thyme, bay leaf, salt and pepper.  Add sausages back to pan and bring mixture to a boil.  Let simmer for 3-5 minutes until thickened.