That does sound good WNB, put the can in the oven?

I usually just add everything to a big frying pan or similar and let it sit on a low heat, having given the onions and bacon a quick fry together before adding the sausage and cider. Reckon the over would work too.

put the can in the oven?

Pour the cider over said sausage, onion and bacon mix, surely, and heat in oven?

You’d need to have a pretty small sausage to ram it into a tin hole…

Stop it, it’s nearly lunchtime and I’m starving, none in the house either. May have to nip out to:
http://www.wilkinson-butchers.co.uk/acatalog/Sausages.html

brown Sausages in pan, quarter 2 onions and 2 apples, brown in pan, add chicken stock, cider, couple spoons wholegrain mustard.

Simmer till cooked/reduced.

Boom.

All this rowlocks about pan / grill…..

Everyone knows the only way to cook sausages is over a camp fire!

You’d need to have a pretty small sausage to ram it into a tin hole…

I always thought smaller holes were preferred for sausage insertion than wide openings.

i am most definitely not a prick!

I always thought smaller holes were preferred for sausage insertion than wide openings.

Yeah, but metal chafes. 😳

The Best Sausage Shop…in the World

And yes, they deliver, luckily for me they are only 40 minutes away

Cowmans? Ugh, no, their skins are far too thick.

Sainsbury’s pork and caramelised red onion for me….. gorgeous.

brown Sausages in pan, quarter 2 onions and 2 apples, brown in pan, add chicken stock, cider, couple spoons wholegrain mustard.

Simmer till cooked/reduced.

Boom.

Starving now 🙁

My LB, Frost, does a great venison sausage but my favourite has to be the pork & black pudding ones… 8)

The pricking thing goes back to the war and the cheap sausages they used then. Not needed now.

Thanks chaps, I’m starving now 🙁

TBH I have tried many ways of cooking sausages and as long as they are good quality it makes only subtle differences to the taste. For me Cumberland is king if I’m pressed, though I do like our local butchers pork & venison with juniper 😀

My greatest concern with this thread is Binners’ use of brown sauce in his picture. Yuck.

Can we have a sub-thread debate on red vs brown sauce?

no pricking, and don’t do what Germans and Italians do and boil them first – thankfully my missus got a bollocking from the butcher when she told him she did this 🙂

Has anyone stopped to think why they are called ‘bangers’?