- Heat the oil in a large saucepan and gently fry the sausages until browned all over. Remove from the pan and set aside.
- Add the garlic, onions, celery, carrots and apple slices to the pan and cook for 5 minutes until softened. Stir in the flour and cook for a further 2 minutes.
- Pour the cider and stock into the pan. Add the sausages, sage and thyme and bring to the boil, stirring all the time. Reduce the heat and simmer for 15 minutes, add a little extra stock if required.
Recipe from Quorn.
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Serve with crème fraiche spooned over the top and sprinkled with parsley
8 Quorn Sausages 1 tbsp olive oil 2 cloves garlic, crushed 2 onions, roughly chopped 2 carrots, peeled and sliced 1 dessert apple (cored and cut into wedges) 1tbsp flour 400ml cider 200ml vegetable stock 1 tbsp sage, chopped 1 tbsp thyme, chopped 100ml crème fraiche 1tbsp parsley, chopped
Time: 10 minutes Serves: 4-6 Nutrition: n/a