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Campfire cider sausages

Published on June 9, 2014
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Yeo Valley cider sausages recipe

Get outdoors and cook up a storm with this irresistible recipe for campfire cider sausages from Yeo Valley

Serves 4

You will need

  • Oil 1 tsp
  • Cumberland sausage ring 600g
  • Onion 1, finely sliced
  • Cider 150ml
  • Wholegrain mustard 2 tsp
  • Honey 1 tbsp
  • Yeo Valley single cream 100ml


  1. Insert 2 wooden skewers, in a cross shape, into the sausage to pin it into a spiral. Heat the oil in a heavy based frying pan, large enough to take the sausage wheel.
  2. Cook the sausage on a medium low heat for 10 minutes until browned. Turn the sausage over and cook for a further 5 minutes.
  3. Lift the sausage out, spread the onions into the pan, stir into the pan juices then replace the sausage on top. Continue to cook gently for a further 5-10 minutes until the onions are soft and the sausage is cooked through.
  4. Remove the sausage from the pan and set aside. Spoon off any excess fat then stir the mustard and honey into the pan. Pour in the cider and bubble for 2 minutes before stirring in the cream and seasoning to taste.
  5. Divide the sausage into 4 and pour over the cider sauce. Turn over to brown the other side, then remove from the heat and spoon over 1 tbsp of the honey dressing.
  6. Toss the salad in the rest of the dressing. Carefully arrange a few slices of the warm cheese on the serving plates, followed by a mound of leaves on top. Pile on the nuts and figs and finish with the last of the cheese. Serve immediately.

Chef’s tip: Serve with fire baked potatoes or crusty bread. If you can’t get a cumberland sausage ring, buy mildly spiced pork sausages, untwist the joins and push the sausage meat into the gaps to make one long sausage, then curl into a spiral.

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