These succulent pork sausages will be the star of any weeekend feast. These delicious dogs are marinated and glazed in cider to give that extra smoky sticky taste.
- Preheat the oven to gas 5, 190°C, fan 170°C. Put the shallots in an ovenproof dish, sprinkle with 2 tablespoons of water, cover with foil and roast for 1 hour. Set aside and leave to cool slightly.
- Put the cider, honey and mustard in a small saucepan and simmer for 15 minutes, until the mixture has reduced by about two-thirds.
- Meanwhile, put the sausages in a roasting tin and cook for 10 minutes, then coat with half the glaze and put back into the oven to cook for a further 10 minutes.
- Squeeze the cooked shallots out of their skins, roughly chop, then stir in with the sausages. Brush the meat with the rest of the glaze, then return the tin to the oven for 5-10 minutes until everything is golden brown and sticky. Put the ciabatta in the oven for 5 minutes. Season the sausages, then spoon 2 sausages and some shallots onto each warmed ciabatta bap and serve.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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