Cumberland sausages with apples and cider from Diana Henry at The Sunday Telegraph by Diana Henry

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Notes about this recipe

  • Agaillard on February 12, 2018

    Nice comforting English dish, though I added a French touch as I replaced cider with white dry Jurancon wine, as I had a bottle opened - I used chilli and fennel sausages, rather than Cumberland ones, and I think the spice was a nice contrast with the sweetness of the apple, and the acidity of the wine. Will definitely make again (will try with cider next time!!). We have a similar dish in France called boudin aux pommes (but with blood sausage, and minus the cider). I actually like this one better, because of the cider sauce!

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