Sausages in Cider

Serves 3

Gas 4 180 C


  • 6 Newmarket or Cider & Sage Sausages
  • 200g streaky bacon sliced into strips
  • 200g peeled shallots or pickling onions
  • 350 ml cider
  • 20g plain flour
  • 1 crushed garlic clove
  • 1 teaspoon sage
  • 1 medium eating apple cored and sliced
  • Butter & oil
  • Salt & pepper

Brown sausages in small amount of oil and remove from pan. Cook bacon in same pan until golden and crispy around edges, remove from pan. Microwave shallots for 5 mins to soften then add to pan to colour. Sprinkle flour into pan and mix with juices. Gradually add cider to produce sauce. Return bacon and sausages to pan, and add sage, garlic and pepper. When simmering place lid on pan and cook for 30 mins in oven Remove lid, add apple rings and cook for further 20 - 30 minutes.

Baked Sausages with onions

Serves 3

200C / Gas 6


  • 6 Powters Cider and Sage, Real Ale or Newmarket Sausages
  • 800g thinly sliced onions
  • 200ml red wine or stock 50 ml wine vinegar
  • 2 Tablespoons caster sugar

Brown sausages in large frying pan with a little oil. Lift out and keep warm. Microwave covered onions on high for 5 mins then add to pan and cook gently until golden. Add wine, sugar and vinegar to onions and season with salt and pepper. Bring to boil and cook for 5 minutes. Transfer onion mixture to ovenproof dish and place sausages on top. Cook in pre heated oven 200C / Gas 6 for 40 minutes.

Mediterranean Sausages with Roasted Vegetables

Serves 4

Cooking Time: 35-40 minutes.
Temperature: Gas Mark 7, 220°C, 425°F


  • 400g POWTERS Sausages
  • 1 aubergine, sliced
  • 1 red pepper, seeded and cut into large chunks
  • 1 yellow pepper, seeded and cut into large chunks
  • 1 courgette cut into large chunks
  • 2 red onions, quartered
  • 100g cherry tomatoes
  • 225g baby new potatoes
  • 45ml/ 3 tbsp olive oil
  • Salt and freshly ground black pepper

Preheat the oven. Place the sliced aubergine on a large plate and sprinkle with a little salt - leave for 10 minutes. Place the sausages on a baking tray and place in the middle of the oven, turning once during baking. Now wash the aubergine slices in fresh water and cut into chunks. Place all the ingredients in a large casserole or roasting tin, drizzle over the olive oil, add the seasoning and place at the top of the oven for 25-30 minutes until sizzling and juicy.

Ensure the sausages are cooked through and golden brown, serve with the roasted vegetables and crusty bread.

Bombay Sausages

Serves 2

Cooking time: Approximately 25-30 minutes
Temperature: Gas Mark 7, 220°C, 425°F


  • 454g POWTERS Sausages
  • oil
  • 2 onions, peeled and chopped
  • 1" (2.5 cm) piece green ginger, finely chopped or piece of stem ginger, finely chopped
  • 2 Cloves of garlic, crushed
  • 1 tart apple, peeled and diced
  • 1-2 tbsp curry powder (mild, medium or hot, to taste)
  • 1 tbsp flour
  • 7 oz (200g) can chopped tomatoes
  • 3/4 pint (450ml) chicken/or beef stock
  • 2 tbsp lemon juice
  • 2 potatos, peeled and cut into large dice
  • 2 bay leaves
  • 4 oz (110g) frozen peas

Gently fry the sausages in a little oil until browned, then remove. Slice into thirds and reserve. To the pan add onions, ginger and apple. Gently fry until the onions are soft. Stir in the curry powder to taste, followed by the flour. Mix in and cook gently, stirring for about one minute. Add tomatoes, stock and lemon juice and mix well together. Return the sausages to the pan followed by the potatoes. Tuck in the bay leaves, bring to the boil and simmer gently, covered for about 35 minutes. Add the frozen peas and cook for a further 3-4 minutes until just tender. Served with boiled rice garnished with chopped parsley or coriander leaves.

To accompany: selection of the following:

Chopped cucumber with yogurt; sliced banana soaked in lemon juice; thinly sliced onion and tomato salad; mango chutney; popadums; nan bread.

Heaven & Earth

Serves: 4

Cooking Time: 25-30 minutes


  • 400g POWTERS Sausages
  • 900g potatoes suitable for mashing - peeled and chopped into large chunks
  • 25g butter
  • 15ml/1 tbsp cooking oil
  • 100g sliced onions
  • 100g cooking apples - peeled, cored and sliced
  • 30ml/2 tbsp double cream
  • Salt and freshly ground black pepper

Preheat grill to a medium heat and start to cook the sausages, turning frequently, or gently fry if preferred. Meanwhile, put the potatoes on to boil with a little salt for around 20 minutes. Now gently fry the onions and apples in the butter and the cooking oil. Cook until the onions are soft and season with a little salt and black pepper. Prick the potatoes to ensure they are soft, drain and mash with the cream, then add and mix in the cooked onion and apple mixture. Ensure the sausages are cooked through and golden brown, spoon the mashed potato into a heated serving dish and spike with the cooked sausages! Serve with a crisp, green salad.

Toad in the hole

You can use Powters Newmarket, Real Ale, Sage and cider or Low Fat sausages for this recipe. Ring the changes!

Serves 3

Oven 220C/425F/Gas 7


  • 2 eggs 125g plain flour
  • 150ml/5fl oz milk
  • salt and freshly ground black pepper
  • 6 POWTERS Sausages
  • 3 tbsp Oil

Whisk together the eggs, flour, milk and seasoning, beating out any little lumps of flour. The consistency should be about that of ordinary double cream, but no thinner. Rest for 15 minutes. Preheat the oven to 220C/425F/Gas 7. Place oil in a roasting tin and leave it in the oven until it is smoking. Pour in the batter - it will sizzle in the hot fat - then arrange the sausages in the batter. Transfer the tin back into the oven and bake for 25-30 minutes until puffed and golden.