New English Kitchen: Changing the Way You Shop, Cook and Eat
Braised Sausages with Cider and Hot Potato Salad
Page 221
Cuisine: English/Scottish | Course Type: Main Courses
(1 review)
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Pleasant technique. Braised sausages take longer than panfried, and you don't get the same browning, but they do require less attention and cook up moist and tender. A quick browning before or after the braise might be called for.
I've braised a ton of sausages in beer; cider has a more delicate flavor, but the apple note is clear and goes nicely with a mildly-spaced sausage. I'll remember that.
The hot potato salad was pretty good. My wife added pan juices to the dressing, which was a great choice which tied the dishes together and added a bit of complexity to the dressing.
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