I'm making sausage and mash tonight and really want to make cider gravy. I've googled quite a few recipes, but I don't want it to be really watery. Can anyone reccomend a good recipe or does anyone have any tips? Also, is it best to make it in a saucepan on it's own or in the frying pan when I'm cooking the sausages?

wrong thread

1st copy your post
2nd, open the food and drink forum
3rd start a new topic
4th repost there

5th tell me if it works out! that sounds lovely!!

Nowithstanding this is a) too late and b) posted in the wrong forum, here's how I would do it. Half way through cooking your sausages in the frying pan add some finely chopped onion. When the sausages are almost cooked and are browned all over, remove the from the pan. Add 1 tablespoon of plain flour to the fat and onions in the pan and stir to make a roux. Cook on a low heat for a couple of minutes to cook out the flour taste. Turn the heat up and pour in your cider a little at a time as if making a regular white sauce. When it has reached the consistency you want, reduce heat to a simmer and return the sausages to the pan to finish cooking.

norbitonite has a great recipe there.


I do one for pork chops which is more of a sauce than a gravy.
Add finely diced onion/shallot and garlic to the pan.
Add cider and reduce.
Add some chicken stock and reduce.
To thicken either add a couple of cubes of butter dipped in flour or a spoonfull of creme fraiche.

Hi, degsy

I do something similar for pork chops, but along with the creme fraiche I add a good teaspoonful of grain mustard. Yum.

So do I on occasions. Very nice indeed