OK, this is a brilliant approach with our sausages, that is light, healthy and packed with flavour.
12 Hepburn’s Free Range Cumberland Sausages
Small splash of olive oil
3 fennel bulbs
2 garlic cloves
4 small bay leaves
500ml dry cider
First brown the sausages off in a pan and take them out and put to one side.
Next, slice up two or three fennel bulbs into wedges, reserving the green fronds.
Add a splash of oil to the pan and then over a high heat, caramelise the fennel all over.
Turn the heat down and add two sliced cloves of garlic and cook for a further five minutes.
Pour over 500ml of cider and pop the sausage in the gaps.
Cover the pan and leave to gently braise for 20 minutes. By this time the cider will have reduced and thickened.
Finish with a sprinkling of the reserved fennel fronds and serve with fluffy mash.